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Sage’s Herbal Harvest Butter for Mabon

Sage has been celebrating the Wheel of the Year for 25+ years, and being a holiday junkie, she just can't get enough of the sabbats!

Homemade herbal butter on pumpernickel

Homemade herbal butter on pumpernickel

Make Your Own Butter!

The Autumn Equinox—known as Mabon—is the second harvest festival on the Wiccan Wheel of the Year. At this time of year, herb gardeners like me find ourselves with an abundance, and produce markets are brimming with fresh, fragrant herbs.

There’s nothing like a harvest feast with home-baked bread and creamy, fresh herbal butter. Of course you can have it any time of year, but this is a staple for us at any holiday meal. It’s actually easier to make butter than you might think, so give it a go, enjoy and blessed Sabbat!

Cook Time

Prep timeReady inYields

10 min

10 min

About 1 1/2 cups of butter

Ingredients

  • 1 quart heavy cream
  • ¾ cup finely chopped herbs
  • Salt to taste (optional)

Herb Combinations and Suggestions

Part of the fun of making herbal butter is mixing up the flavors. Try some of these different suggestions, or invent your own:

  • Flat leaf parsely
  • Parsley and sage
  • Parsley and thyme
  • Sage and thyme
  • Dill and lemon balm make a great butter for fish.
  • Rosemary and thyme are a favorite of mine as well.
  • Pure, fresh basil when it peaks in the garden is all you need for a great flavor
  • Sometimes I add a bit of minced garlic with the basil. It goes great with Italian foods.

Instructions

  1. Pour the cream into a bowl. Using a mixer (a hand mixer is fine, or you can use a stand mixer) begin blending it, gradually turning up the speed to high. If you only have a whisk, you can use elbow grease, but it’s going to take a lot longer and you might want to have someone around to trade off shifts.
  2. Keep whipping. It’s going to thicken; keep whipping. It’ll become light and fluffy whipped cream; keep whipping. It will turn into butter cream frosting; keep whipping. When it starts to look like dry cottage cheese, it's almost ready.
  3. When the solids separate from the liquids suddenly, and watery substance fills the bottom of the bowl—it’s ready! You've broken it, now the fat is all that separate lumpy stuff. That is the butter.
  4. Scrape the butter together into a ball, and discard the liquid in the bowl. Put the bowl under cold water and rinse the lump of butter gently.
  5. Take the lump of butter in your clean hands and squeeze it. Squeeze it over the bowl so if you drop it you won’t lose it.
  6. Empty the bowl again, rinse and squeeze the butter a couple more times. Give it a final squeeze to get out the last of the excess liquid. Place it in a clean, dry bowl.
  7. Mix your chopped herbs into the creamy butter and stir gently until the butter is greenish and the herb bits are distributed throughout.
  8. You have two choices now: you can simply put it into a plastic food storage container, then cover it and put it into the fridge. Or, you can put it onto a piece of plastic wrap, roll it up like a tube, then flatten each side with your hand to create what looks like a stick of butter.
  9. Refrigerate it when not in use. Use them within a few days (I don’t actually know how long it will last before going bad—it doesn’t last that long around here!) You can freeze unused portions.

Photo Guide

When your butter looks like this, you can stop mixing.

When your butter looks like this, you can stop mixing.

Stirring in the herbs...

Stirring in the herbs...

Harvest butter on pumpernickel bread

Harvest butter on pumpernickel bread

More About Mabon

Comments

Mackenzie Sage Wright (author) on September 16, 2013:

You can do it that way too, Peggy. Both ways will work.

Peggy Woods from Houston, Texas on September 15, 2013:

That does make a nice gift. We have actually been presented with herbed butters as a gift. I did not realize that you start out with heavy cream. I thought that they just mixed the herbs with ready made butter. Good to know how this is made! Thanks! Up votes and pinning.

Mackenzie Sage Wright (author) on September 15, 2013:

Your comments and votes are much appreciated thelyricwriter. It makes a nice gift, too, if you're going to someone's home for dinner or something. Much appreciated!

Mackenzie Sage Wright (author) on September 15, 2013:

Thank you ThompsonPen!

Mackenzie Sage Wright (author) on September 15, 2013:

The liquid is good, I agree. I know it takes a lot of time with the jar shaking, which is fun for kids-- but with a hand mixer, we're talking 15 minutes tops. Thanks DzyMsLizzy.

Mackenzie Sage Wright (author) on September 15, 2013:

Definitely try it, Nell Rose-- it's a great treat! Thank you!

Richard Ricky Hale from West Virginia on September 15, 2013:

Voted up, useful, awesome, interesting, and shared on FB. 5 stars as well. Great recipe! I've never heard of this before, in this style. Looks great and detailed instructions makes everything easy to follow. Written very well. Will certainly keep this handy.

Nicola Thompson from Bellingham, WA on September 15, 2013:

What a great recipe! Thanks for sharing!

Liz Elias from Oakley, CA on September 15, 2013:

The Beatles suddenly appeared in my head, singing, "Parsley, sage, rosemary and thyme..." ;-)

This sounds wonderful--if a bit of elbow grease, indeed. I've made my own butter only once--as a "fun" thing to do with my troop of Girl Scouts at camp. They took turns shaking the jar, passing it around as we sang campfire songs.

Don't toss that liquid, though--you've not only made butter, but REAL buttermilk--not that 'cultured' stuff you buy in the store. Save it for baking! Freeze if you want to keep it a while.

Voted up, interesting and useful.

Nell Rose from England on September 15, 2013:

I had no idea it was that easy to make this butter, or any butter for that matter! lol! but the idea of the herbs is lovely, I am a herb fanatic so this is definitely a must try! thanks! voted up and shared across!

Mackenzie Sage Wright (author) on September 15, 2013:

Thanks for the comment, Laurie, hope you enjoy it.

Rayne123 on September 15, 2013:

Love this, short easy recipes thank you

Laurie

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