Herb butters and oils are great used on meat, seafood, fish and veg because they add another level of flavor. You don't cook with them, rather you add them to the cooked meat or veg to give them a fresh herby flavor. They are easy to make and you can store them in the refrigerator or freezer.
Additionally, herb oils can be rather expensive if you purchase them in the store--making your own is cheaper and you can make up your own herb blends. Plus, they make nice gifts if you put them in a nice bottle (and add a ribbon.)
Here is are links to herb butter and herb oil recipes:
• Garlic-Chive Butter: In small bowl, blend ½ stick softened butter or margarine, 2 cloves finely chopped garlic and 1 tablespoon finely chopped chives.
• Parmesan-Parsley Butter: In small bowl, blend ½ stick softened butter or margarine, 2 tablespoons shredded Romano cheese and 1 tablespoon chopped Italian parsley.
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