Homemade Herb Butter
👥 Serves: 6–8 people (≈ 1 log of butter)
⏱️ Prep time: 10 min
🔥 Cook time: 0 min
Ingredients
🧈 200 g unsalted butter (softened)
🌿 12 g finely chopped fresh herbs (parsley/chives)
🧄 1 clove garlic (≈ 5 g, optional)
🧂 2 g salt
⚫ 1 g black pepper
🍋 5 ml lemon juice (≈ 1 teaspoon, optional)
Method (very detailed)
1️⃣ 🧈⏳ Take the butter out 30 minutes beforehand so it becomes very soft (spreadable consistency).
👉 If you’re short on time: cut it into cubes and leave at room temperature for 10 minutes.
2️⃣ 🌿🔪 Finely chop the herbs (the finer they are, the cleaner the butter will slice).
3️⃣ 🧄🔪 Mince the garlic very finely (optional) so it blends smoothly without chunks.
4️⃣ 🥣🧈 Place the softened butter in a bowl, then add the herbs + salt + pepper (+ garlic and lemon if using).
5️⃣ 🥄💪 Mix vigorously with a spoon (or spatula) for 1–2 minutes until the butter is smooth, evenly green, and fragrant.
6️⃣ 🧻🌯 Shape into a log: place the butter in the center of plastic wrap (or parchment paper), roll tightly, then twist the ends to seal.
7️⃣ ❄️⏲️ Refrigerate for at least 1 hour so it firms up and slices easily.
8️⃣ 🔪✨ Slice into rounds just before serving (on meat, fish, potatoes, pasta…).
Tip to Make It Easier
⚡ Quick mix: put everything in a mini food processor for 10 seconds, then shape into a log (ultra-smooth result).
Ingredient Swap
🔁 🌿 Parsley/chives ↔ thyme: replace with 8 g of thyme (stronger flavor) for a very aromatic version.
Serving Tip
🔥 For perfect herb butter on meat or fish, place one slice on the dish just after removing it from the heat: the residual warmth will melt it without “cooking” the herbs.
Garlic & Herb Infused Olive Oil
👥 Makes: 1 jar (≈ 250 ml)
⏱️ Prep time: 10 min (infusion: ideally 24 hours)
Ingredients
🫒 Olive oil: 250 ml (≈ 230 g)
🧄 Garlic: 4 cloves (≈ 12–16 g), peeled
🌿 Fresh thyme: 6–8 sprigs (≈ 5 g) (or a mix of fresh herbs)
🧂 Salt: 1/2 teaspoon (≈ 3 g) (optional)
⚫ Black pepper: 1/3 teaspoon (≈ 1 g) (optional)
Method (very detailed)
1️⃣ 🫙✨ Sterilize the jar
Wash the jar and lid with hot soapy water, rinse, then dry thoroughly (no water droplets should remain).
2️⃣ 🧄🔪 Prepare the garlic
Peel the cloves. For faster infusion, gently crush them with the flat side of a knife (without turning them into a paste).
3️⃣ 🌿✂️ Prepare the herbs
Quickly rinse the thyme sprigs, then dry them very well with paper towels (the herbs must be completely dry).
4️⃣ 🫙🧄🌿 Fill the jar
Place the garlic and thyme into the jar, spreading them out so the infusion is even.
5️⃣ 🫒⬇️ Add the oil
Pour in the olive oil until the garlic and herbs are completely covered. Gently tap the jar to release air bubbles.
6️⃣ 🧂⚫ Season (optional)
Add salt and pepper if you’d like a more “ready-to-use seasoning” oil (perfect for salads and vegetables).
7️⃣ 🕒🌿 Infuse
Close the jar and let it infuse for 24 hours at room temperature, then store in the refrigerator.
Wait 48–72 hours for a more intensely flavored oil.
8️⃣ 🥄✅ Use
Use this oil for: roasted vegetables, pasta, salads, marinades, or brushing onto toasted bread.
Tip to Make It Easier
🧄 Immediate flavor boost: lightly crush the garlic + shake the jar for 10 seconds, then let it sit for 30 minutes before using.
Ingredient Swap
🌿 Thyme → 🌿 Rosemary (1 small sprig ≈ 3 g): more intense, Mediterranean-style flavor.
Cooking Tip
🔥 Aromatic oil for gentle cooking: use over medium-low heat (avoid high heat) to preserve the herb flavors and prevent the garlic from burning.
Homemade Herb Salt
👥 Makes
1 small jar (≈ 120–150 g)
⏱️ Time
Prep: 10 min
Drying: 1–12 hours (depending on method)
🧾 Ingredients
🧂 Coarse salt (or fleur de sel) — 120 g
🌿 Fresh herbs (chives / parsley / thyme) — 15 g (very dry)
🍋 Lemon zest — 1 g (optional, but incredible)
⚫ Black pepper — 1 g (optional)
👩🏽🍳 Method (very detailed)
1️⃣ 🧼 Wash & dry
Rinse the 🌿 herbs, then dry them thoroughly (clean towel + paper towels). The drier they are, the better the salt will keep.
2️⃣ 🔪 Finely chop
Chop the herbs very finely so they distribute evenly throughout the salt.
3️⃣ 🥣 Mix
In a bowl, combine 🧂 the salt + 🌿 chopped herbs (+ 🍋 zest + ⚫ pepper if using).
4️⃣ 🌀 Infuse the flavor
Crush/mix for 1 minute with the back of a spoon (or in a mortar and pestle) to help the salt absorb the flavors.
5️⃣ 🌬️ Dry (choose one method):
Quick option (oven) 🔥
Spread on a baking sheet and dry at 60–70°C (door slightly open) for 30–45 minutes, stirring once or twice.
Gentle option (air-dry) 🌿
Spread in a thin layer and let dry for 6–12 hours, stirring occasionally.
6️⃣ 🫙 Store
Once completely dry, transfer to a clean, dry jar. Seal tightly.
✅ Tip to Make It Easier
🧻 Quick drying trick: after washing, leave the herbs wrapped in paper towels for 10 minutes before chopping.
🔁 Ingredient Swap
🍋 Lemon zest → replace with 2 g granulated garlic for an ultra-flavorful “BBQ-style” salt.
🔥 Cooking Tip
Keep it dry: if using the oven, stay at a low temperature (max 70°C / 160°F) to preserve the bright green color and prevent the herbs from browning.
🧊🫒 Rosemary Olive Oil Cubes
👥 Serves: 6 people (for seasoning/finishing dishes)
⏱️ Prep time: 5 min
🔥 Cook time: 0 min (+ freezing 3–4 hours)
🛒 Ingredients
🫒 Olive oil: 150 g
🌿 Fresh rosemary: 8 g (2–3 sprigs)
🧂 Salt: 2 g (optional, to enhance flavor)
🌶️ Red pepper flakes: 1 g (optional)
👩🍳 Method (very detailed)
1️⃣ 🧼🌿 Rinse & dry the rosemary
Rinse under water, then dry thoroughly (water affects both freezing and flavor).
2️⃣ ✂️🌿 Prep the rosemary
Strip the small needles from the stems and cut them into short pieces (about 1 cm) so they distribute evenly.
3️⃣ 🧊 Prepare the ice cube tray
Make sure it is clean and completely dry.
4️⃣ 🌿 Divide
Place a small pinch of rosemary into each compartment.
5️⃣ 🫒 Add the olive oil
Fill each section about ¾ full (this makes the cubes easier to handle later).
6️⃣ 🧂🌶️ Season
Add a tiny pinch of salt (and chili flakes if using) to each compartment, then gently stir with a toothpick.
7️⃣ ❄️ Freeze
Place flat in the freezer for 3–4 hours (or overnight) until the cubes are fully solid.
8️⃣ 📦🧊 Unmold & store
Remove the cubes and store them in a freezer bag or airtight container.
⚡ Tip to Make It Easier
🧊 Run the bottom of the tray under lukewarm water for 10 seconds: the cubes will release easily without force.
🔁 Ingredient Swap
🌿 Rosemary ➜ replace with thyme (8 g) or basil (8 g) depending on your dishes (fish, pasta, vegetables…).
🔥 Cooking Tip
🔥 For a hot pan (vegetables, meat, potatoes): add 1 cube at the beginning instead of a drizzle of oil. The oil melts slowly and flavors the entire dish without burning the herbs (start over medium heat).
🌿 Quick Green Sauce (Herb Vinaigrette)
👥 Serves: 4
⏱️ Prep time: 5 min
🔥 Cook time: 0 min
🛒 Ingredients
🫒 Olive oil: 80 g (6 tablespoons)
🍋 Lemon juice: 30 g (2 tablespoons)
🧄 Garlic: 6 g (1–2 cloves)
🌿 Parsley: 15 g
🧅 Green onion / scallion: 20 g
🌶️ Red pepper flakes: 1 g (small pinch)
🧂 Salt: 3 g (adjust to taste)
🧈 Black pepper: 1 g (adjust to taste)
🌿 Oregano (or dried herbs): 1 g (optional)
👩🍳 Method (very detailed)
1️⃣ 🔪🧄 Finely chop (or crush) the garlic so it fully infuses the oil with flavor.
2️⃣ 🔪🌿 Chop the parsley: remove the thick stems and finely chop to release the aromas.
3️⃣ 🔪🧅 Thinly slice the green onion into small rounds (include some of the green tops for freshness).
4️⃣ 🥣🫒 Pour the olive oil into a bowl, then add the garlic + parsley + green onion.
5️⃣ 🍋 Add the lemon juice and mix: the sauce will look brighter and more balanced.
6️⃣ 🌶️ Season: add red pepper flakes, salt, pepper (and oregano if using).
7️⃣ 🥄✨ Emulsify: whisk vigorously for 20 seconds (or shake in a small jar) to evenly distribute the herbs.
8️⃣ ⏳ Let rest for 5 minutes: the herbs and garlic will infuse the oil, making the sauce even more flavorful.
⚡ Tip to Make It Easier
🫙 Put everything in a jar, close it, and shake: no extra dishes and a perfect emulsion.
🔁 Ingredient Swap
🍋 Lemon juice ➜ replace with apple cider vinegar (30 g) for a milder, fruitier sauce.
🔥 Cooking Tip
🔥 If using on hot meat or vegetables: add the sauce off the heat (or at the very end of cooking) to keep the herbs bright green and prevent them from darkening.
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