How to Mix and Freeze Herb Butter

Last month when my family was up in Portland visiting friends, we had a typical summer barbecue with fish, corn on the cob, and watermelon. (Such darling pictures from this post.)

How many times do we entertain “last-minute” in the summertime, when we throw fish on the grill and we don’t have time to prepare a marinade?

An easy method for cooking fish is to have herb butter ready as a topping!

-Barbecue the fish, salting and peppering it heavily. DO NOT OVERCOOK the fish. Too many of us tend to overcook fish, causing it to be dry and flavorless.

-Serve on a platter with a dish of fresh herb butter, or if you serve individually, add 1 rounded scoop of herb butter to each serving.

If you want to have the butter already prepared for the “last-minute,” follow this method:

How to mix and freeze herb butter

-Decide which flavor you are looking for.

-Finely chop fresh dill, chives, basil, tarragon, thyme or oregano and set aside.

-Add to a cube of softened butter, and mix thoroughly.

-Using an 8-inch piece of parchment paper, lay an 8-inch piece of plastic wrap on top.

-Spray the plastic wrap with cooking spray.

-Roll the butter into a 1-inch log.

-Wrap and freeze.

How to use frozen herb butters

-Pull the log from the freezer

-Slice the log 1/2 – 1-inch thick.

-Serve on each piece of fish.

You can also use frozen herb butters on potatoes or vegetables, steaks, pork, or fresh bread!

I love this summer grilling tip.

It definitely makes hostessing so much easier at the last-minute. And your guests will love it!

What’s your favorite tip or flavor when using herb butters?

   

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21 Responses to “How to Mix and Freeze Herb Butter”

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    1
    Emily — July 26, 2011 @ 4:01 am

    This is such a great idea! Grilled fish is such a good meal for the summer and freezing the butter is a great time-saver…..you don’t have to mix it each time!

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    Alison @ Ingredients, Inc. — July 26, 2011 @ 5:26 am

    Great idea and recipe. I am definitely going to use this!

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    Darla — July 26, 2011 @ 5:36 am

    Nice little rounds can be sliced off the log of butter while it is frozen. Makes great individual presentations.

    Darla

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    Barefeet In The Kitchen — July 26, 2011 @ 6:28 am

    Great idea to freeze the butter! I’m definitely going to try that next time. Thanks.

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    teresa — July 26, 2011 @ 7:15 am

    Wonderful…I’m going to do that today! we cook fish all the time.
    Thanks for sharing

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    Kathy — July 26, 2011 @ 8:18 am

    This is a great idea I must try. Thanks!

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    Jane — July 26, 2011 @ 9:28 am

    I love making herbed or flavored butters and combining them with a simple white colored butter bell as a gift for the holidays or bridal showers.

    Waving from Houston

    Jane

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    Kristin — July 26, 2011 @ 1:19 pm

    What a great, easy idea! I love to serve herbed butter alongside some delicious bread. I’ve never thought to freeze it though…what a great idea! Do you know if it works with spreads (like SmartBalance) or just real butter? Hope you’re having a wonderful week so far Sandy!

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    mommyknows — July 26, 2011 @ 4:17 pm

    Yum! This looks great Sandy. I often make a chili-lime butter for grilled chicken and fish. We all love it.

    Are you going to Blogher?

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    Kirstin — July 26, 2011 @ 6:14 pm

    Great idea! I’ve never done this before but wouldn’t mind trying it out

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    Ad K. — July 26, 2011 @ 10:43 pm

    Love using herb butters on veggies, fish, chicken and steak! It turns a loaf of french bread into something special when toasted on the grill. We also like to use herb butter with some grated citrus rind added to wake up fish and chicken. So handy to keep in the freezer and a great item to make up when butter is on sale…makes a simple hostess gift too!

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    Merry — July 27, 2011 @ 4:31 am

    Herb butter is great but really is making me smile is that little girl’s shoes!
    Right foot, left foot, who cares! Get me out to the fun!

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    Judy — July 27, 2011 @ 5:10 am

    Love compound butters, all kinds. So easy to use and delicious. Your fish looks terrific.

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    Bev Weidner — July 27, 2011 @ 6:21 am

    Looooooooove compound butter! I just bloggied about it myself!

    p.s. why don’t we live closer?

    http://bevcooks.com/2011/06/this-butter-be-good/

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    Kathy — July 27, 2011 @ 7:15 am

    We love herb butters on corn, fresh bread, boiled or baked potatoes, fish, chicken, or steak. SO many different options! With an herb garden right outside the front door, we always have chives, rosemary, oregano, dill, and other herbs ready to go into something like this and freezing the butters is a great way to preserve the harvest!

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    Jill — July 27, 2011 @ 8:11 am

    I HATE biting ito a piece of bread and getting just…bread. If you’re gonna give me bread with a spread on, it better go from edge to edge! :) I make a paste of garlic and mix it with a log of butter. When I want garlic bread for spaghetti, I can soften a log and spread it on – edge to edge of course – and then toast or warm in the oven. You get that garlicky buttery goodness in every bite.

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    Barbara @ Barbara Bakes — July 27, 2011 @ 8:13 am

    I don’t usually use herb butters. I need to give it a try. Love the idea.

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    TidyMom — July 27, 2011 @ 10:12 am

    Thanks for this Sandy! I’ve been wanting to make herb butter!

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    Christa — July 29, 2011 @ 12:11 pm

    Love this tip! Simple one that I can do as I’m trying to cook fish more often.

    Love the idea of using it in other areas as well. What doesn’t taste better with butter (and bacon, but that’s another topic)

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    miakra — May 22, 2012 @ 2:34 am

    How to Mix and Freeze Herb Butter | reluctantentertainer.com Reluctant Entertainer I Sandy Coughlin – Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening Very nice post. I just stumbled upon your blog and wished to say that I have truly enjoyed surfing around your blog posts. In any case I will be subscribing to your rss feed and I hope you write again soon!

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    lynn — October 1, 2012 @ 7:15 pm

    We have been enjoying our home-grown basil in pesto that I freeze, but next I’m going to do a log of two of herb butter. Thanks for the confirmation that it does, indeed, freeze well :)

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