Even though the weather is holding out, we all know that summer has come to an end.
For me that means trying to make the tastes of garden last until next growing season. One way I do this is to mix the overabundance of fresh Basil in my garden with garlic, lemon juice and a touch of sugar in butter to create Basil butter.
Ingredients can vary widely but the accompanying video and this recipe are the closest I’ve found to the one I make.
Plus I use salted butter. Why add salt when you can get already buy your butter salted?
I also use ice cube trays from the dollar store instead of making a roll. Once they’ve frozen I put them in a gallon freezer bag until I’m ready to use them.
You can use the Basil butter on steaks, fish, pasta, vegetables—-the sky’s the limit. Plus it’s a new way (at least for me) to get the taste of fresh Basil without having it drying all over the kitchen.
This year I’m going to experiment with Rosemary butter and see how that turns out.
The combination of a little butter, fresh herbs and effort will have you tasting summer all through our unbearable Chicago winter.
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