You can use any herbs, alone or in combination. Finely mince them for a super-smooth butter and fully integrated flavor, or leave them roughly chopped for a more rustic spread and individual pops of flavor: chive here, tarragon there.

Makes 1 cup


  • 1 cup (2 sticks) unsalted butter, softened
  • Sea salt
  • 1 clove garlic, finely minced
  • 1/4 cup minced or chopped fresh herbs (a single herb or combination)


In a medium bowl, cream the butter with salt and fold in the garlic and herbs. Use immediately or store in an airtight container for up to 2 weeks.

From The Working Class Foodies Cookbook: 100 Delicious Seasonal and Organic Recipes for Under $8 per Person (Gotham) by Rebecca Lando.

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