I have found a new love in my cooking – Herbed Butter. Herbed Butter adds a new and vibrant flavor to vegetables and meats. It can also be used as a savory spread for bread and rolls.
Herbed Butter gives that special touch to a meal. I especially like to use it when serving a fancy Sunday dinner or holiday meal. It looks and tastes like you spent a little extra time to make the meal a memorable one. Herbed Butter is also a great food gift!
How can I use Herbed Butter?
Herbed butter can be used in all kinds of wonderful ways. I truly love it on vegetables. You can melt it on corn on the cob, green beans, asparagus, zucchini, squash, peas, broccoli, and any other vegetable to give it an extra boost of flavor. It is also great to use when cooking any kind of meat – salmon, trout, chicken, or steak. And let’s not forget bread! Use it in place of garlic butter on hot and toasty French bread or brush it onto rolls right when you pull them out of the oven. So many possibilities!
Be sure to use unsalted butter in this recipe. It keep the sodium levels down, which you find you don’t need because the herbed butter adds so much flavor. Also, salt releases moisture in food. It will release the moisture in the fresh herbs. If you use salted butter for frying and sautéing, it will result in less crisp vegetables and meat.
Can I freeze Herbed Butter?
Yes! The great thing about this recipe is that it can be made days, weeks, or even months ahead. I like to make up a big batch and store it in the freezer. I can pull out just the amount that I need. It takes very little time to thaw. If I’m adding it to hot vegetables or using it to pan-fry fish, I just use it straight out of the freezer. No thawing time needed.
How long can I store Herbed Butter?
As noted in the recipe, you can mold and store the butter in many ways. It will keep in the refrigerator for two weeks or store in the freezer for 5-6 months. You can store it in the bowl you made it in as long as you keep it covered. You can shape the butter into a log or roll, wrap it in plastic wrap or foil, and cut sections off as you use it – just as you would a stick of butter. My favorite thing to do when I have company or a special dinner coming up, is to mold the butter into shapes. I’ve used a candy mold for the Herbed Butter pictured above. You can also use a piping bag and decorating tip and make butter “roses” or other decorative shapes on a cookie sheet lined with wax paper. Freeze overnight and then place them in a plastic freezer bag and pull them out whenever you want to use them.
More Herbed Butter Ideas
I love the combination of parsley, onion, and thyme in this herbed butter recipe, but there are endless combinations of herbs and spices that you can use to suit your taste. Use your imagination and come up with your own special recipe. Other herbs, flavors, and spices to try in butter are rosemary, mint, chives, turmeric, lemongrass, basil, sage, cilantro, cumin, tarragon, and lemon or lime zest.
Make up some Herbed Butter whenever you have leftover fresh herbs from a recipe. I don’t like to waste them, and they go bad so fast. Chop them up and mix them in some butter. Freeze the butter and use it anytime.
How to Make Herbed Butter
- Combine all ingredients in a bowl and mix until well blended.
- Cover and store in the refrigerator for up to 2 weeks. Refrigerate 3 hours before serving for flavors to blend.
More ideas for storage
- 1. Place butter on a sheet of plastic wrap. Using the wrap, form the butter into a log. Wrap in plastic wrap and then in foil. Freeze until ready to use.
- 2. Use a candy mold to form butter into fun shapes. Scoop the butter into the mold and press the butter in firmly. Freeze the butter in the mold overnight. Pop the butter shapes out of the molds and keep in refrigerator for use within 2 weeks or freeze the shapes in a freezer bag and use as needed.