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–+ servings
Herbal compound butter coins as way to preserve fresh herbs
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5 from 8 votes

Herb Butter: 4 Compound Butter Blends

Fresh garden herbs, garlic, and citrus zest folded into soft butter, rolled into logs, and frozen so you can slice off a coin of summer flavor all winter. Four blends: Fines Herbes, Mediterranean, Seafood, and Mexican.
Prep Time15 minutes
Cook Time0 minutes
Freezing time4 hours
Course: condiment
Cuisine: American, French, Mediterranean, Mexican
Servings: 8
Calories: 103kcal
Author: Dorothy Stainbrook

Equipment

Ingredients

Basic Recipe:

  • ½ cup real butter room temperature; I use Kerrygold
  • 2-4 tablespoons fresh herbs rinsed, air-dried, and minced
  • 1 garlic clove optional
  • ½ teaspoon fresh lemon zest finely grated with microplane
  • Kosher salt amount is to taste, depending if you use salted or unsalted butter

Fines Herbes Blend

  • 1 tablespoon fresh parsley minced
  • 1 tablespoon fresh tarragon minced
  • 1 tablespoon chives minced
  • 1 tablespoon fresh chervil if not available, leave it out or substitute with dill

Mediterranean Blend:

  • 1 tablespoon fresh thyme minced
  • 1 tablespoon fresh oregano minced
  • 1 tablespoon fresh rosemary minced
  • 1 tablespoon fresh sage minced

Seafood Blend:

  • 1 tablespoon dill fronds fresh dill fronds, minced
  • 1 tablespoon parsley minced
  • 1 tablespoon lemon verbena or lemon balm can use 2 teaspoons lemon zest
  • 1 tablespoon fresh tarragon can substitute with basil

Mexican Blend:

  • 1 tablespoon fresh cilantro minced
  • 1 tablespoon Mexican oregano regular oregano is fine
  • 2-3 teaspoons lime zest zested with microplane

Instructions

  • Let 1/2 cup (1 stick) butter soften to room temperature for several hours or soften in the microwave on 10% power. The butter should be easy to stir but not melted. Rinse the herbs and allow them to air dry before chopping.
    1/2 cup real butter
  • Finely chop or mince the herbs and add to a bowl with the softened butter (you can also chop herbs in the food processor if you don’t want to use the knife). Zest the lemon or lime peel and add to the bowl. If using unsalted butter, add the amount of salt you want at this point (about 1/4 to 1/2 tsp). Stir all of it together thoroughly. The butter and chopped herbs can be blended in a stand mixer with a paddle attachment if you don’t want to blend by hand.
    2-4 tablespoons fresh herbs, 1 garlic clove, 1/2 teaspoon fresh lemon zest, Kosher salt
  • Place a piece of wax paper (about 8 x 11) on the counter and mound the butter/herb mixture on top of the wax paper (or plastic wrap or parchment paper). Using your hands, pat and roll the butter into a log (see video for my method). Roll the butter log inside of the wax paper and twist the ends to close (or secure with rubber bands. Label and place in freezer until ready to use. If making multiple butters, place all logs in a gallon freezer bag for longer and easier storage.
  • Will last 4-6 months in freezer. Cut off medallions (or coins) of butter when needed and use in sauces, on breads, or atop vegetables or meats.

Video

Notes

 
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Nutrition

Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg