Got fresh herbs that need to be used up? Why not make Compound Butter with them? It’s super easy to freeze herbs to be used for later by combining them with butter!
While some may like to freeze their herbs in oil to preserve them, I like freezing my herbs in butter. I find it more versatile to use butter than it is in oil. For example, it’s easier to finish off a dish with butter than it is with olive oil. It’s also easier to spread some softened herb butter on my bread than it is with oil.
I’ve tried flash freezing my basil on a tray and then transferring them to a freezer-safe bag, but I find that method doesn’t work for me as the basil doesn’t look very pretty once frozen and thawed, so for the sake of prettier garnish, freezing herbs in butter is my preferred method. Plus, everything is better with butter, right?
Compound butter is essentially a fancy name for butter with add-ins. It can be used for topping baked potatoes, mashed potatoes, bread, or finishing off pasta and steak. It’s super easy to make, and you only need some herbs and butter. It’s my favourite way of using up the last few sprigs of herbs that are just hanging out in the fridge.
Ingredients You’ll Need
- butter — I always use unsalted butter because you don’t want to make your dish too salty! The butter also needs to be softened.
- fresh herbs — use whatever herbs you have on hand.
How to Make Compound Butter
- Add chopped herbs to softened butter. Feel free to add more or less herbs to butter, it’s very flexible.
- Mix until well combined.
- Transfer to an ice cube tray (or this 2 tbsp tray from Souper Cubes) and freeze until ready to use.
Herbs Suggestions
Here are some of my favourite herbs that I like to freeze with my butter. Feel free to use your favourites!
- parsley
- basil
- chives
- cilantro
- thyme
- sage
- rosemary
- dill
- oregano
Recipe Tips and Notes
- Feel free to add some minced garlic to the compound butter for more flavour.
- To tell when the butter has softened to room temperature, when you press into the butter with your finger, it should leave an indent. You don’t want the butter too soft, or it’ll be greasy.
- If your kitchen is on the cooler side, you can cut the butter into smaller pieces to speed up the butter get to room temperature quicker.
Storage Tips
- Fridge: just like regular butter, it keeps in the fridge for a couple of weeks. I keep mine in an airtight container to keep them fresh.
- Freezer: I keep mine in my Souper Cubes in the freeze for a couple of months (up to 3) but if you use an ice tray without an airtight lid, transfer them to an airtight container before storing them in the freezer.
Compound Butter
Ingredients
- 1 stick butter, unsalted and softened to room temperature
- 2-4 tbsp fresh herbs, chopped (basil, parsley, cilantro, chives, etc)
Instructions
- Add chopped herbs to softened butter. Feel free to add more or less herbs to butter, it’s very flexible.
- Mix until well combined.
- Transfer to an ice cube tray (or this 2 tbsp tray from Souper Cubes) and freeze until ready to use.
Nutrition Per Serving
More Freezing Tips
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