Ingredients
Garlic Herb Butter:
- 1/2 cup Vermont Creamy Unsalted Butter
- 2 tablespoons chopped herbs (use any combo you like)
- 1–2 cloves garlic, peeled and roughly chopped
- 1/4 teaspoon sea salt or more to taste
Rosemary Maple Butter:
- 4 oz Vermont Creamery Butter with Sea Salt and Maple
- 1 teaspoon chopped rosemary
- 1 tablespoon honey
Chili Lime Butter:
- 1/2 cup Vermont Creamy Unsalted Butter
- 2 tablespoons parmesan cheese
- zest of 1 lime
- 1/4 teaspoon chili powder
- 1/4 teaspoon (or more) sea salt
Instructions
Garlic Herb Butter:
- In the base of a small food processor add butter, herbs and garlic. Pulse until herbs and garlic are finely chopped and well distributed. Add salt to taste and pulse one or two times to combine. Form butter into a log, wrap in plastic wrap and chill until ready to use.
Rosemary Maple Butter:
- In a small bowl mix softened butter with rosemary and honey until well combined. Form butter into a log, wrap in plastic wrap and chill until ready to use.
Chili Lime Butter:
- Combine softened butter, lime zest, parmesan cheese, chili powder and salt and mix until well combined. Form butter into a log, wrap in plastic wrap and chill until ready to use.