I love this tasty butter to serve in the spring. If you grow mint there is always enough. If you are buying it for the Derby Day mint juleps on the first of May, save an extra cup for this mint butter.
This butter adds delicious zip to vegetables, especially cooked carrots and peas.
I watched a chef on a schooner near Marsh Harbour in the Abacos, Bahama Islands, prepare this simple spread. Soon the Hill Team will sail out of Rockland, Maine aboard the historic windjammer, the Stephen Tabor.
Mint or basil butter is a simple treat to make before a boat or camping trip. It adds a touch of elegance to an outdoor meal of fish, pasta or meat.
If you change the mint for fresh basil this spread will be delicious on grilled lobster, with steamers and smeared on hot corn on the cob.
Mint and Basil Butters
1 cup of butter–we like sweet, unsalted, lightly softened
1 cup fresh mint leaves (or basil)
Rub the butter and mint or basil leaves into a paste.
Add lemon juice and beat until creamy.
Store in covered container in the refrigerator.
Try basil butter for a different topping on fish, shrimp scampi, potatoes, or egg dishes.
Spread basil butter on French bread halves and broil as in garlic bread, with or without the garlic.
We like to add a few dollops of mint butter to any roast lamb dish, for example in mashed potatoes, peas, or pureed parsnips.
Brenda C. Hill
International Food Wine & Travel Writers Association
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