Herb butters


There are a lot of various herb butters you can make and you should go with the herbs and spices you like the most. Garlic, Worcestershire sauce, thyme, sugar, salt and pepper are all common ingredients.

One ingredient that adds another dimension to herb butter is blue cheese. Blue cheese gives a great amount of flavor and it will melt just as the butter melts. Borsain cheese is another great cheese to incorporate into an herb butter or even to use alone. Cheese herb butters are great over grilled steaks.

Other things you can add to herb butters are chopped nuts, mushrooms, sundried tomatoes or other dried fruits such as blueberries or cranberries.

Try herb butters on top of grilled steaks, shrimp and scallop kabobs, blackened swordfish, Chicken Kiev or your favorite dish at home.

Blue Cheese Herb Butter
2 steaks, seasoned with salt and pepper or your favorite rub
¼ C butter, softened
½ C blue cheese, freshly grated from a wheel or piece of blue cheese
1 clove garlic, minced
½ t Worcestershire sauce
2 t fresh thyme
1 t fresh parsley
2 T sundried tomatoes, rinsed of oil or reconstituted or reconstituted blueberries

Smitty’s Herb Butter
½ lb. butter, softened
3 shallots, fine diced
2 cloves garlic, fine diced
1 T walnuts, finely crushed
1 T parsley, fine chopped
¼ T Pernod liqueur
½ T tarragon
¼ T Worcestershire sauce


Chef Smitty
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. Smitty has been teaching skiing at Squaw Valley Alpine Meadows for more than 26 years each winter, and spends his summers working for High Sierra Waterski School since 2000. Smitty has been writing his chef column for Tahoe Weekly since 2005.