This Lucky 7 Herb Shamrock Butter is a cute idea for any St. Patrick’s Day celebration. Also, it’s so fast to pull together, you will have it done in practically the same amount of time it takes to read this post.
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I mixed seven different varieties of chopped fresh herbs into Irish butter. For the record, this Lucky 7 Herb Shamrock Butter contains parsley, sage, oregano, rosemary, mint, chives, and thyme. You do not have to use seven. Use one or more. whatever you have on hand is fine. I was going for the lucky number, to tie into the luck of the Irish theme. In addition, you can get away with using dried herbs as well. However, lightly toast them in a naked pan over low heat to bring out the fragrance and flavor before adding them to the butter.
The most important thing to remember when making Lucky 7 Herb Shamrock Butter is the temperature of the butter. The butter should be room temperature but still firm. It the butter is too soft, consequently, it is be too hard to handle. However, you need it soft enough to mix the herbs in.
If you are struggling with making shapes with the shamrock cutter because the butter is too soft, place it in the freezer for 5 minutes. The butter is easier to work with if it is a bit colder.
In any case, once you have created the shamrock shapes, make sure you keep them refrigerated. Take them out of the refrigerated about 15 minutes before serving. Happy St. Patrick’s Day!
Lucky 7 Herb Shamrock Butter
Ingredients
- 1/4 cup unsalted Irish butter, room temperature but still firm.
- 1 teaspoon each of 7 different types of your favorite fresh herbs or whatever you have on hand. I added parsley, sage, mint, oregano, chives, rosemary, and thyme.
- Salt and freshly ground pepper to taste.
You will also need:
- 1 Shamrock cutter 2 inches in diameter
Instructions
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Place the butter in a small bowl.
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Finely chop the herbs.
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Mix the butter and herbs together
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Season with salt and freshly ground pepper to taste.
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Line a small baking sheet or pan with parchment paper.
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Use a small knife to fill the shamrock cutter with the herbed butter mixture.
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If the butter is too soft to work with, place the bowl in the freezer to 5 minutes.
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Use the knife to push the shamrock shaped herbed butter out of the cutter and into the parchment paper.
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Repeat until all the herb butter is gone.
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Place the baking sheet in the freezer for 10 minutes.
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Remove, serve immediately or keep refrigerated until serving.
Like this 7 Herb Shamrock Butter idea? Check out these other St. Patrick’s Day recipes:
