Herb Butter... compound butter recipe and ideas


As the growing season begins to wind down here, another delicious way I've been preserving our garden fresh herbs for us, is by making herbal butters, or compound butters as they have been called for a while now in culinary circles. To me though, it is simply herb butter! I've been using fresh dill, parsley, sage, mint, also a lovely lemon balm-mint blend... all blended with soft, real dairy butter. It is VERY easy to make compound butter!



Herb Butter / Compound Butter: 

Soften some butter to room temperature--I use 50 grams/ about 2 ounces / 4 tablespoons. In a bowl mix the butter with 2 heaping tablespoons (30 grams) finely chopped fresh herbs. Scoop out the butter onto a piece of parchment paper, and roll it into a log-shape. Chill the herb butter in the refrigerator until firm. After the butter has firmed up, I like to divide the butter into smaller chunks and freeze it for later use. Herb butter keeps well in the freezer in an air tight container/wrap for 3-4 months. You can also place the butter-herb mixture in a small porcelain ramekin or other container in the fridge for easy serving.



I make many different flavored batches of butter at once, and it makes for a nice weekend afternoon project while catching up on listening to some favorite podcasts or music. ;)  I've also made a floral butter using a purchased dried mix of edible flowers--blue cornflower, calendula, etc... delicious and beautiful. This floral butter is wonderful on warm breakfast muffins!

We use the herb butters for everything from vegetables (mint butter has been a nice taste-surprise on sweet corn on the cob!), tossed with hot pasta for a quick side dish, as a topping on fish while it bakes... Having some different herb butters stashed away in the fridge or freeze makes for an extra creative ingredient for the meals. 

What tastes of the season are you enjoying right now? 


Comments

  1. wow tracy. inspired and beautiful!
    have a wonderful week :)

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    1. Thanks, Tammy... happy days, my friend! ((HUGS))

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  2. I need to do that and maybe I will today. Loads of thyme and basil. I've seen some done in cute silicone molds and I love that but since I don't have those, I'll be content for little patties!

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    1. I've seen those kind of molds too, Jeanie. They make some pretty/fancy ones! I don't have anything like that either. The throw-away parchment isn't idea, but it's a solution when doing multiple-flavor batches at once. The herb butter adds a nice little extra to most things. Probably something you could make/take to your wine group gatherings! :)

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  3. all your culinary adventures make me hungry ! (and wish for a more organized freezer!) you reminded me to put it on the 'house projects' spreadsheet we have going (in hopes that our parents can come this year as they also hope!!) love your posts as always dear friend!!! HUGS!!!

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    1. Not sure how well organized our freeze is, though we do keep a list of what's in it... otherwise it's easy to forget thing, and small conatiners ans such get "lost"... LOL...I'd be lost without lists! :) Oh, but how wonderful that ypur parents are planning a visit!! I pray God will bless you all with this visit! ((HUGS))

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  4. I never thought to make herb butters. Sounds delicious and easy. Well I finally got a small bowl of plums from our tree today. It won't be the over abundance we had last year, but we will just enjoy some munching. Tomatoes are just beginning to turn pink and soon we will have a huge batch of tomatoes. Yummm! Love all the fresh produce.

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    1. These herb butters are very eay to make, and very easy to use. It's a nice way to use fresh herbs, and an altenative to drying everything and end of season. Your own plums... sooo delicious! Our fruit trees won't give us much this year, sadly. We had a good berry year, so can't complain. ;)

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  5. Thanks you Tracy for this one! The Herb butter recipe sounds so good and I will want to try it. You gave great suggestions for ways to use it. Wow, yummy!
    Hugs for you!!

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    1. I hope you'll give it a try sometime, LeAnn... The herb butters are fun to make, and even more fun to eat! ;)

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  6. I love compound butters Tracy, I make a lovely fruited one for with our hot cross buns at Easter. I will have to try the flower one. Wherever did you get your flowers from? Right now we are revelling in our fresh plums (we did get some this year, yay!) and the pears are about ready to be picked. I am not sure what I will do with them. I am pondering it. We have a bumper crop! Love you! Happy weekend! xoxo

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    1. Ooo... love the idea of the fruited butter! Must try that? Are ypu using the mixed fruit like would be used in Christmas cake, etc.? The dried flower mix I was lucky to come across earlier this summer when we were out & about and found it in a gift shop which also had a nice selection of teas and coffees as well as a few herb/floral blends. I's like to do flowers in the gsrdem similar to this mix and make my own! :) It also makes a very pretty, simple decoration on a frosty cake for summer--or any time! :)

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