Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, October 20, 2008

Herb Butters

Herb butters are delicious and so easy to make for they are butter, a bit of chopped fresh herb and a squeeze of fresh lemon juice. Packed into a small crock, they're pretty enough to put on the table if you'd like.
But as fall approaches, itis always nice to have herb butter in the freezer. Each stick of a pound of butter, get's it own herb, rolled into a log, wrapped in parchment, labeled and then frozen.
From chive, to savory, to basil to thyme.
The butters are rolled into a log, tied with string
And then labeled for the freezer.

It is so easy, to pull out the log, cut off a pat or two to use and then put back into the freezer. You can also thaw a log, put into a crock and put on the table.

Chive butter is a favorite and you can use it on almost everything! Baked potatoes, eggs, steak.

Savory butter we use on green or wax beans, summer squash or zucchini, or to top a poached egg.

Basil butter is great on any tomato dish, on eggs, on a Cornish hen or in a pot of bean soup.

Thyme butter is great to use in stuffings, gravy, on pork chops or on hot vegetables.

Herb butter is easy to make. A stick of butter at room temperature, 2 to 3 teaspoonfuls of chopped fresh herbs and a squeeze of lemon juice (the juice of 1/2 lemon is just right). Make sure the butter is really soft (leave it out overnight is good) and then work the herbs and lemon juice into the butter.

You can put into a crock for immediate use or wrap in parchment and freeze.


Mary Bergfeld said...

This is a really good idea. I never thought to freeze herb butters. Thanks for the tip.

Audrey said...

I just bought gorgeous bunches of thyme and mint at the farmers' market and this is another great way that I can use them. Thanks, Martha! (The cider-roasted squash looks delicious, too.)

Anonymous said...

What a great idea! These would make wonderful hostess gifts.

Anonymous said...

Oh, what a joy, Martha! I once had a huge herb garden, and used to make these ( tho I must say, yours are prettier!) - Thanks for reminding me about these. Maybe next year.......

Becky said...

Martha, you herb butters are lovely. I've never wrapped them in parchment for freezing before, but I love how they look. I will try it your way.