last night we had our first frost. Luckily I made another batched of herbed "butter" yesterday. I have been gifting a lot of it. Seems everyone who tries it and is not usually one of the purchasers of frozen veggies in a "special" sauce seem to love it.
Herbed "butter"
8 small tubs of Brummel & Brown yogurt spread
1 stick unsalted butter
an array of chopped herbs- Parsley, cilantro, lavender, chive, sage, dill, oregano, thyme, marjoram, rosemary, savory, Italian basil, Greek basil, and tarragon is my array.
Let the butter arrive at room temperature. In a large bowl, blend butter into 3 tubs of the yogurt spread. When blended well, add the rest of the spread and blend it in. Then blend in the herbs. As to how much of what herbs depends on your personal taste. I go easy on the rosemary, sage, cilantro and savory. The blended product will fit back into the Brummel & Brown tubs. I freeze it and use it all winter on just about everything. Only 1 TBS of butter per tub yet it has a nice creaminess in texture and flavor. I use unsalted butter since to my palate the B&B is a bit salty. Also I like the the addition of the intense creaminess of the unsalted butter.
Living in a an area with a 4 season climate I have the flavors of the blend of fresh herbs all year.