You could spoon melted herb butter over pan-cooked steak. Spread it, softened to room temperature, on thick slices of sourdough. Toss green beans with a spoonful of it and a squeeze of lemon. Whisk a dollop into a sauce or creamy soup. I’m eating a sandwich spread thick with the stuff as I write this.
Herb butter is a simple way to season all sorts of things, and to use up those bunches of herbs that always seem to wilt before you can finish them. (And it makes a lot more sense to me than putting olive oil in ice cube trays.)
It’s nearly as easy to make as it is to use. Chop up any combination of herbs, to make two to four tablespoons. Stir the herbs into a stick of room temperature butter. You could add salt too, if the butter is unsalted. Press the herb butter into a dish and refrigerate it, or if you won’t get to it in a week or two you can freeze it rolled in saran wrap.
Now you’re ready to dollop and spread, season and savor.