Herb Butter Spread
From EatingWell: July/August 2012
Try this herb butter spread with olive oil to top corn on the cob. Make a few batches at a time and store in the refrigerator for an easy way to jazz up sweet corn all summer long. Use it cold or let it come to room temperature before serving.
- 1 tablespoon butter, at room temperature
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely chopped fresh herbs, such as basil, parsley or chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in oil until combined. Mix in herbs, salt and pepper.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 5 days.
Per serving: 57 calories; 6 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 146 mg sodium; 5 mg potassium.
Carbohydrate Servings: 0
Exchanges: 1 fat
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- Total Time
- 15 minutes or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- July/August 2012