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?
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...