There’s really no hard and fast rule about mushing your favourite herbs and seasonings with butter and rolling it into a log is there? The combination of flavours are endless and it’s actually quite a lot of fun getting all greasy-fingered and seeing what comes out of the combination. I find more use out of the savoury options which can be used in almost anything that requires butter and even in those that doesn’t call for it – fat is flavour, so flavoured fat is even better right? Heh.
The first log I made had fresh basil leaves, garlic and salted butter. I thought this combination would be good for stuff like pasta, steaks and maybe even fish. The second log had anchovies, garlic, black pepper and unsalted butter. I love the salty anchovies and how they melt and create an added depth of taste in the food. This one I can probably use for vegetables and sauces. Imagine tossing some of it when roasting veggies. Mmm…
I could not wait to use my butter logs, so I went and made a nice juicy steak to go with my basil butter. What a great excuse.