10/13/2026
Herbs Butter
Got any HERBS? Try making some compound herbal butters BEFORE we get a frost!
Restaurants & home cooks have been serving compound herb, butters (like the classic Parsley, Garlic & Shallot (Beurre Maître d'hôtel) for years
to enjoy many different flavors (savory or sweet) on your veggies, meats, pastas, fresh breads or muffins.
It’s not complicated - it just involves mixing some of your favorite chopped herbs with softened butter for later use, which can make many ordinary foods really delicious! My daughter & I combined many of the herbs we grew, into varied combinations to enjoy through the Fall & Winter.
There are many different ideas & methods online. A popular method recommends rolling your finished blend into a log with parchment paper or plastic wrap, freezing it, then cutting off pats as you need them. However, we chose to individually quick freeze mini scooped batches, then store in labeled zip bags, which should make it easy to grab a (1 1/2 TB) ball as needed. Can’t wait to try the Maple Rosemary Sage we made on squash or sweet potatoes, or the Lemon Thyme Dill on fish…
For easy blending, it’s important to use room temperature, (not melted) softened butter, with washed & spun or patted DRY herbs.
No mixers are necessary. We found it easy to do separate batches with a fork and rubber scraper in a small bowl for less waste. Then we used a mini scooper, froze the butter balls on pans, froze til firm, then put in labeled Ziploc bags to refreeze. An exception might be the classic honey butter for breads or muffins would be better whipped in a mixer.
Some of the ingredients we used were: minced parsley, sage, rosemary, lemon thyme, dill, chives, basil, garlic, shallots, lemon and orange zest, salt, maple syrup and honey.
Fresh herb blends will last 1-2 weeks in fridge or a few months if frozen. Posted by MG Pat H. 🌱💕🌱
