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 Makes 32 servings of 1 Tablespoon each. 

I used Organic Valley Ultra Pasteurized Heavy Whipping Cream -- ZERO CARBS!

Ingredients:


  • 2 cups (1 pint) / 16 ounces -- Organic Heavy Whipping Cream 
  • 1 Tbsp-- Minced Garlic (optional)
  • 1 Tbsp-- Fresh Tarragon, roughly chopped
  • 2 Tbsp-- Fresh Parsley, roughly chopped
  • 1 Tbsp-- Organic Lemon Juice
  • 1 tsp-- Pink Himalayan Salt
  • 1/2 tsp-- Black Pepper or White Pepper

  • -Instructions-
  1. Pour your heavy whipping cream into a large mixing bowl.
  2. Add all ingredients and mix until the cream turns into butter. This process takes approximately 7-10 minutes.     ***tip*** if it begins to splatter you can always use a slow speed. It will take longer, but you will have less of a mess!
  3. Butter freezes very well. Once you made your butter, you can freeze it.
  4. Stays fresh in the refrigerator for up to 2 weeks! 
  5. Stays fresh at room temperature for up to 1 week, if it lasts that long!
  6. I use a plastic, airtight container to freeze it in. However, you can you an ice tray or plastic bag (zip lock).
  7. This butter is great on low carb bread and crackers or you can use it on steak, any meat or veggies of your choice!


***Please note: These Macros are estimates according to the ingredients I used.***  


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Garlic Herb Butter

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