Scarborough Fair Herbed Butter

I have a cornucopia of herbs growing in my garden.  They are all doing well, except for the parsley and, for some strange reason, the mint.  Mint usually grows out of control – without any regard for its compatriots --  which is why I decided to pot-plant it

Maybe it doesn’t like being in solitary.

Anyway, besides the usual suspects of pesto, salad fixings, marinades and garnishes, I wanted to make something different using the herbs.  I already made shortbread cookies using rosemary and ice cream using thyme, and, of course, fresh mint gussies up any drink – alcoholic or virgin.  Rosemary, is another go to for roasted meats, potatoes, and biscuits, so what next?

Butter.

So I clipped some parsley, sage, rosemary and thyme and I decided to make Scarborough Fair Butter….those who grew up in the 70’s will get this reference.  This is a perfect spread for biscuits or rolls, tossed with vegetables or melted on a perfectly grilled piece of steak or pork.  

Herbed butter also makes a great gift….place the softened butter in a mold of choice, refrigerate, wrap in some fancy cellophane and you have a lovely and thoughtful homemade gift!

Scarborough Fair Herbed Butter

2 cups of butter, softened (I used one salted and one unsalted stick)

¼ cup of mixed minced fresh herbs – parsley, sage, rosemary and thyme (I used lemon thyme)
1 tablespoon of minced garlic

Finely chop the herbs…I used my handy-dandy mini chopper.  Add the chopped garlic and give the mixture another whirl.  

Combine all ingredients in a bowl and incorporate until nicely blended. 

Place a ½ cup in two sheets of cling wrap and roll up tightly and refrigerate at least two hours then use as you’d like!  

I slathered on a homemade biscuit…just perfect with a cup of afternoon tea!