Introduction
I love butter. Who doesn’t? It’s soft, creamy, and delicious when spread on toast or pancakes. The only problem is that it can be really hard to find good butter these days. So I’ve taken matters into my own hands and created Dill Butter . The herbs in the butter do not have to be dill; you can use whatever herbs you like!
Here is a video of me eating this butter on bread, now lets get this straight, butter is high calorie, but in moderation its fine and its bloody delicous.
Check out this video of me enjoying it
The herbs in the butter do not have to be dill.
The herbs in the butter do not have to be dill. The herbs can be any herbs you like, fresh or dried. You can add spices to the herbs for extra flavor (my favorite is a teaspoon of nutmeg).
Butter improves things.
First off, butter is good for you. It’s got a lot of fat and calories so it can be used in cooking or baking to give food a rich flavor and texture. Butter is also tasty by itself, with a creamy texture that melts in your mouth. You can spread it on toast, dip fruit into it, use it as an ingredient in recipes like brownies or cookies…the list goes on!
A lot of people actually like the taste of butter and find it enjoyable to eat without anything else added. In fact some people would argue that eating plain old butter by itself is better than adding other things onto the surface area (such as salt).
Butter also happens to be one of those products where quality matters because they vary greatly depending on how they’re made: salted vs unsalted; clarified vs unclarified; grass-fed vs grain-fed cows…you get the idea!
Conclusion
Butter is a versatile ingredient that can be used in almost any recipe. It also has many health benefits, such as improving heart and brain function. In addition, butter makes our food taste better! Butter contains saturated fats that are good for us because they raise our HDL cholesterol levels and lower our LDL cholesterol levels which helps prevent heart disease.
If you are ready for some more recipes check out my recipe page here