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Homemade Herb-Infused Butter


"Make your butter fit any occasion with this great recipe. It's simple and easier then you'd imagine. Use the herb of your choice and use it on anything you'd like. You can heat it up in a pan before cooking, or depending on the herb, use it in baking. Enjoy!"
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6 h 10 m servings 107 cals
Original recipe yields 8 servings (0 cup)

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  1. Grind up the dried oregano until very fine; measure out 3 tablespoons.
  2. Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
  3. Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure with a rubber band. Pour butter mixture through cheesecloth into bowl. Remove rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
  4. Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Cover. Discard water.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 107 calories; 11.7 g fat; 1.1 g carbohydrates; 0.3 g protein; 31 mg cholesterol; 85 mg sodium. Full nutrition

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The recipe submitter said to use your herb of choice and mine was parsley. Parsley butter goes great with crab legs. The submitter also mentioned in the footnotes to skip step 3 in the recipe if...