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DIY Multi-Herb Gremolata Butter

diy-multi-herb-gremolata-butter

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Want to know a secret? I don’t like recipes! There I finally said it! They tend to get in the way of real life cooking and prevent people from attempting a dish because of either a missing ingredient or daunting culinary task. I bring this up because even though I don’t particularly love following recipes to a T I DO LOVE making my life easier by preparing certain things ahead of time that can be used not in just one recipe but a variety of recipes.

Gremolata Butter. Now that is music to my ears. Have you heard of it? Yes, probably so. Have you made it? No, probably not. Why? Because you probably never realized how many uses it has and how easy it is to make. If you knew how amazing it was, how easy and how useful then you wouldn’t be reading this post right now you would be in the kitchen churning up some butter! Kidding- don’t stop reading this post! STAY WITH ME!

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The definition of gremolata is a “chopped herb condiment classically made of lemon zest, garlic, and parsley.” So Gremolata Butter is basically butter that is softened and then loaded down with accompanying herbs and garlic. However, butter takes to just about anything you throw its way and lends itself nicely to additions like honey, pecan (not pecan butter but butter with bits of pecans) bits of chopped jalapeno’s ( I use Panola Pepper Sweet and Spicy) and even blueberries! If stored the butter can last you up to 2-3 days in the refrigerator or longer if frozen. This brings me to the point I was trying to make earlier. Gremolata Butter is a great way to cut down on preparation and add a extra level of flavor. For instance, you are cooking pasta and instead of making a sauce, just leave a little bit of that pasta water in the pot and toss in a few slices of the Gremolata Butter- Bam! You have a yummy buttery herb pasta dish. Want to add a little something to the store-bought french bread- slather on the Gremolata Butter and call it a day! Use to top grilled steaks, melt to use in beer bread, or use as a sauting agent for your onions and veggies. The ideas are endless!

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For my Gremolata Butter version I chose to use shallots (which some omit) and add in a variety of herbs instead of the standard parsley. I love my version because it has a ton of flavor from the shallots, lemon juice and pepper and a great level of freshness and Italian feel with the thyme, oregano, basil, parsley and sage.

“I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.” – Andy Rooney

DIY Multi-Herb Gremolata Butter
 
Ingredients
  • 1 1 /2 sticks butter room temperature
  • ⅓ cup plus 2 TBSP of chopped herbs: parsley, thyme, oregano, sage and basil
  • ¾ tsp salt
  • ¾ tsp pepper
  • 1 tablespoon lemon zest plus 1 tbsp juice
  • 3 tsp minced shallots
Instructions
  1. In stand mixer bowl fitted with a paddle attachment and or a large bowl using a spatula, mix all ingredients together. Spoon the butter onto parchment or plastic wrap and roll into log. Store in refrigerator for up to 2-3 days and or for best results freeze the log of butter in foil to slice as needed.

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33 Comments

  1. Angie (@angiesrecipess)

    Love gramolata and use it in many recipes, like breadcreamb, veggies, and of course in butter. I will add some shallots next time.

    03 . Jun . 2014
  2. Bonnie Hunter

    True! I have made herb-infused butters but not gremolata. I will remedy that. Have a delicious visit with your mother.

    Best,
    Bonnie

    03 . Jun . 2014
    • kbelleicious

      if you like infused herb butters than this is basically just that with a few extra flavors and texture added in!

      09 . Jun . 2014
  3. Karen (Back Road Journal)

    I keep herb butter in my freezer all the time. It is especially nice to use during the winter when the herb gardens are buried in feet of snow.

    03 . Jun . 2014
    • kbelleicious

      Karen I always wish that I would have said things in the post that you always seem to say in your comments. You have such a great way with words and sharing! I love hearing from you

      09 . Jun . 2014
  4. Liz

    What a gorgeous compound butter! I bet it would be great on corn on the cob!

    03 . Jun . 2014
  5. Kay / Pure + Complex

    Jessica girl.. any food at this point is music to my ears LOL. But I love this. I love compound butter.. must make.

    04 . Jun . 2014
    • kbelleicious

      I know Kay! I am so glad to be hearing from you. Are you able to eat better now? If I lived close by you bet you would have some meals to enjoy:)

      09 . Jun . 2014
  6. Sylvie | Gourmande in the Kitchen

    That sounds so good, I want to put it on everything!

    04 . Jun . 2014
  7. Sam @ My Carolina Kitchen

    What a lovely compound butter and I really think the crunch of a shallot adds a lot to the butter. Your butter has many possible uses.
    Sam

    04 . Jun . 2014
    • kbelleicious

      That is my favorite part about the shallots- the extra crunch. I am a texture freak always wanting to pair the right textures with the right dishes and this butter makes that super doable

      09 . Jun . 2014
  8. Asmita

    Delicious!With all those flavorful herbs! Would love to spread it and top it with almost anything and everything.

    04 . Jun . 2014
  9. Kiran @ KiranTarun.com

    Herbed compound butters are just so delicious!

    04 . Jun . 2014
    • kbelleicious

      Thanks Kiran!

      09 . Jun . 2014
  10. Eva

    Love it! So easy to make it! I’m totally agree with Mr Rooney 😉

    05 . Jun . 2014
    • kbelleicious

      I know me too! Its about the food not the look!

      09 . Jun . 2014
  11. Joanne

    I would probably be tempted to just eat this butter. And happily so. Love the herbal infusion!

    05 . Jun . 2014
  12. Helene D'Souza

    and the butter looks attractive too, much better then the regular boring butter. =D
    I can imagine making this and since you mentioned some uses, I got a few ideas that I would like to try.
    Thanks so much for sharing this!

    05 . Jun . 2014
  13. Tricia @ Saving room for dessert

    I made herbed butter the other day and just loved it – of course it was melted on top of a beautiful steak – haha — love this non-recipe and must give it a go! Yum – beautiful photos too. Have a great weekend!

    05 . Jun . 2014
    • kbelleicious

      Oh its always best over a steak right girl! Hope you are having a wonderful summer with your family

      09 . Jun . 2014
  14. nancy at good food matters

    I think that we all get weary of following recipes, but love finding the inspiration from sharing our blogs. I love compound butters, and your gremolata version is gorgeous.

    05 . Jun . 2014
  15. Nami | Just One Cookbook

    I always wanted to try this! Good bread and this herb infused butter will make me very happy! Not to mention, it’s so pretty… <3

    05 . Jun . 2014
  16. Veronica's Kitchen

    I’ve tried making herb butter before, it goes very nice with steak and bread. Have a nice weekend!

    06 . Jun . 2014
  17. lena

    i hv heard of herbs butter but nvr really got to read how it’s being done. now that’s easy and the few ideas you mentioned sounds wonderful!

    06 . Jun . 2014
    • kbelleicious

      Lena it is so great. You really must try it and you can always freeze the leftovers

      09 . Jun . 2014
  18. Alicia@ eco friendly homemaking

    This looks delicious! We don’t eat dairy but I think I can use Earth Balance and still do this! I think I have the majority of the herbs in our herb garden!!

    07 . Jun . 2014
  19. Eva Taylor

    These compound butters are TDF, may have to make one for our steak tonight.

    08 . Jun . 2014
  20. Jess @ Sweet Menu

    Wow, this looks fabulous. What a great idea!

    08 . Jun . 2014
  21. Mary

    I’m with you – I think the more we cook the more we “go it alone” although I LOVE your herb gremolata butter! I would put that on everything!
    mary

    09 . Jun . 2014
  22. Roz

    Wow, this is the best idea I’ve read in months, Jessica! I love gremolata, it’s integral to my cooking, yet never have I thought of putting it into a butter state. Brilliant! I’ve just returned from Italy for two weeks and just now catching up with you and my blog faves. Hope you’ve been having a great summer!!!!
    xo
    Roz

    09 . Jun . 2014
    • kbelleicious

      Aww! Thanks Roz! So glad you like it. I just love using them and having the butter at my disposal any night I need it. You should give it a go. Hope your trip was as fabulous as you are!

      09 . Jun . 2014
  23. Lisa {AuthenticSuburbanGourmet}

    Oh my – this is my kind of butter! I have an addiction to a great condiment and yours is just that. Pinning now!

    17 . Jun . 2014
  24. Sara

    Love it! So easy to make it! Your butter looks really great 🙂

    24 . Jun . 2014

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