Ingredients
- 2 lbs Grass Fed Butter
- 1 cup of chopped fresh herbs
- 2 tablespoon minced Garlic
- 1 tablespoon chili flakes
- 1 tablespoon black pepper
- 1 tablespoon dried minced onion
- ¼ cup grated Parmesan
- ½ tsp Real Salt
This particular batch contained: flat leaf parsley, thyme, oregano, basil and chives
- Other suggested herbs to use: cilantro rosemary, marjoram, dill, garlic shoots, scallions.
Instructions
- In a bowl soften butter but don’t melt the butter.
- Harvest and wash herbs removing leaves and discard stems
- Finely chop herbs, mince garlic
- Whisk all ingredients until smooth.
- To make rolls layout a sheet of plastic wrap out and place a few scoops of butter in the center horizontally.
- Roll the plastic up then pinch the ends and continue to roll until the butter has tightened up and looks like a sausage.
- If there are any air pockets poke a hole with a toothpick. Then roll again.
- Using a sushi Matt form the the butter into a uniform cylinder and freeze overnight.
- Continue process and thaw one at a time as needed.
Nutrition
Calories: 186kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 227mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg