Herb Butter


Made with just a few ingredients, this make-ahead savoury butter adds flavour to your vegetable side dish or use it as a delicious spread on French bread. 

Storage time: Up to 2 weeks in the refrigerator or up to 1 month in the freezer. 

Yield: 1 log

Herb Butter


  • 1/2 cup salted butter, softened
  • 1/2 tsp dried marjoram, crumbled
  • 1/2 tsp dried rosemary, crumbled
  • 1/2 tsp dried thyme, crumbled
  • 1/8 tsp dried basil, crumbled
  • 1/8 tsp dried sage, crumbled


  1. Combine all ingredients in a small bowl.
  2. Place mixture on a piece of plastic wrap; using plastic wrap as an aide, shape mixture into a log. Wrap log in plastic wrap.
  3. Refrigerate for up to 2 weeks or freeze for up to 1 month.
  4. To use, toss desired amount of butter with freshly cooked vegetables. Season vegetables to taste with salt and pepper. Butter may also be spread on sliced French bread and heated to make herb bread.
Nutritional analysis per tbsp:


102 calories, 11.5 g fat, 0.1 g protein, 0.1 g carbohydrate, 0.1 g fibre, 91 mg sodium