My family loves butter. In fact, my little sister used to eat from sticks of butter like they were a lollipop. We make a brown butter and garlic sauce for our pasta and we use butter when making dippy eggs and pancakes for breakfast.
Kellie from The Suburban Soapbox made a delicious Basil Parmesan Grilled Corn with Basil Parmesan Butter. I decided to take her recipe a step further and make the butter from scratch!
Now, Apple Valley Creamery makes the best butter. It’s smooth and creamy and tastes like no other butter you’ve ever tasted. They make it using their own cream, too. I bought a pint of their heavy cream when I received my last home delivery. I was going to use it when I made the peach ice cream, but decided to use whole milk instead.
Now, what else was I going to do with the cream but make homemade garlic and herb butter? It’s easier than it seems! I used my food processor, but you can do it by hand or with a blender.
When you put the herbs in with the butter, you end up with a herbed buttermilk that will be perfect for some savory crepes.
- 1 pint heavy cream
- 1-2 cloves garlic
- 1 Tbsp basil, chopped
- 1 tsp or 1 sprig of rosemary, chopped
- salt to taste
- In a food processor, add the garlic, basil, and rosemary to blend them together.
- Add the heavy cream and process on the lowest setting for about 5 minutes. Add salt to taste.
- Line a strainer with cheesecloth and pour the buttermilk into a container.
- Squeeze the butter in the cheesecloth to remove excess buttermilk.
- Wrap the butter in plastic wrap or place in an airtight container and store in the refrigerator.
This garlic and herb butter is perfect on some toasted bread, corn on the cob, steak, or a baked potato. How will you serve it?