Mother Earth Living

The Noble Bay: Mediterranean Bay Butter

A simple recipe for a flavorful butter.
By Arthur O. Tucker
April/May 1994


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Makes 2 cups

This flavorful butter is excellent as a topping for steamed asparagus or broccoli, baked potatoes, grilled poultry or fish, pasta, rice, or new potatoes.

  • 8 large fresh bay leaves (do not substitute dried leaves)
  • 8 large garlic cloves
  • 1 teaspoon salt
  • 1 pound softened unsalted butter
  • 2 tablespoons each chopped fresh chives and parsley
  • 1 tablespoon chopped fresh sweet marjoram or mild oregano
  • 1 teaspoon each chopped fresh rosemary, thyme, and sage
  • 1 tablespoon finely minced orange peel
  • Pinch freshly ground white pepper

1.Cut the petiole and midrib from the bay leaves and chop finely. Peel the garlic and chop coarsely; sprinkle with salt and mash to a smooth paste with the flat side of a knife.

2.Combine all ingredients, mixing with a wooden spoon or an electric mixer. Add more salt and pepper as needed. Refrigerate at least overnight to marry the flavors. Taste again and adjust the seasoning. Refrigerate the butter for as long as 2 weeks or freeze for as long as a year.

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