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?
-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?