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Herbal compound butter coins as way to preserve fresh herbs

Herbal Compound Butters

Easy step by step to preserve fresh herbs in the form of herbal butters. The recipes below include four popular herbal blends: a Fines Herbs blend, a Mediterranean blend, a seafood blend, and a Mexican blend
Cuisine American, French, Mediterranean, Mexican
Keyword herbal blends, herbal butter, preserving herbs
Prep Time 15 minutes
Cook Time 0 minutes
Freezing time 4 hours
Servings 8
Calories 103kcal
Author dorothy stainbrook


  • Knife and bowl
  • Food processor or stand mixer (both optional)


Basic Recipe:

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

Fines Herbs Blend

  • 1 Tbsp Fresh parsley minced
  • 1 Tbsp Fresh tarragon Minced
  • 1 Tbsp Chives Minced
  • 1 Tbsp Fresh chervil If not available, leave it out or substitute with dill

Mediterranean Blend:

  • 1 Tbsp Fresh thyme Minced
  • 1 Tbsp Fresh oregano Minced
  • 1 Tbsp Fresh rosemary Minced
  • 1 Tbsp Fresh sage Minced

Seafood Blend:

  • 1 Tbsp Dill Ground seeds or fronds
  • 1 Tbsp Parsley Minced
  • 1 Tbsp Lemon verbena or lemon balm Can use 2 tsp lemon zest
  • 1 Tbsp Fresh tarragon Can substitute with basil

Mexican Blend:

  • 1 Tbsp Fresh cilantro Minced
  • 1 Tbsp Mexican oregano Regular oregano is fine
  • 2-3 tsp lime zest zested with microplane


  • 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.
  • 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.
  • 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.



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