Summer's Best Condiment: Herb Butter

I mentioned using herb butter in the last post--- but it was such a hit at our Father's Day feast that I was encouraged to give it headliner status and rightly so. This do-it-all condiment is the perfect accessory for fresh summer veggies like corn, squash and zucchini. We used it for our steak--- a large slice melted down over the top of the steak during the final minutes of cooking gave the steak a rich, buttery flavor. We also used it on our baked potatoes--- these were rubbed with olive oil and Kosher salt before baking so the skins were crispy and the inside fluffy and tender. The herb butter made these simple dishes so much better.

Here's how to make Herb Butter:

Select your favorite herb or combination of herbs. I used chives and basil, finely chopped. Rosemary is wonderful, thyme is lemony and fresh. Cilantro and a squeeze of fresh lime juice is also really refreshing. Pick your favorite flavor combo but use fresh herbs for best results.

For a party or large crowd, you'll need to double or triple.

You can mix this up and serve it chilled in a bowl as shown in the photo above or you can mold it for an elegant look. To mold the herb butter: tear off a piece of plastic wrap and use it to line a small container or bowl. You can use a shape to add some fun--- a star for example for a 4th of July BBQ would look great on your table. Allow a stick of butter to come to room temp. Mix in finely chopped fresh herbs to taste--- I used a tablespoon each of chives and basil. Spoon the mixture into your mold or bowl. Fold plastic wrap over the top and refrigerate until serving time. If you're going to serve this with corn-on-the-cob, let it sit out a while to make spreading easier.

Try this on fish, shrimp, any potatoes and just about any vegetable. It is absolutely the best condiment for fresh summer food! Yum!