There are several ways to preserve the flavors of herbs through winter. One of my favorites is to create flavorful herb butters and store them in my freezer. Butters are a simple way to add flavor while cooking. (As long as you don’t add too much, of course). They are typically used on bread, pasta and vegetables because with just a dollop, you are adding a wealth of flavor. But they can also be used to create delicious sauces, marinades and basting mixtures. And what I love is that butters can be used fresh or they can be frozen and stored for several months!
The Basic Herb Butter recipe below is very flexible. Just adjust the herb and amounts to what you have on hand. There really is no need to measure exactly or feel constrained by exact proportions. It is that simple! Estimates are welcome! Don’t you just love that?
I have added a few more recipes below as examples or guidelines. You can adjust as you wish or even by adding chopped shallots, scallions, dried red pepper flakes, or even grated citrus peel to any combination. Get creative and you can’t go wrong!
Basic Herb Butter Recipe
1 stick real butter (softened)
Approximately 2 Tbsp. chopped fresh herbs (1-3 different kinds)
Other flavorings such as spices, citrus peel or garlic
Blend ingredients together well. Roll into a log and wrap with plastic wrap. Be sure to label and date and use within four months for best flavor. Just slice off a piece whenever you need it.
Rosemary-Garlic Butter
1 stick real butter (softened)
2 Tbsp. freshly chopped rosemary
1 clove minced garlic
Lemon Herb Butter (great on steamed veggies)
1 stick real butter (softened)
2 Tbsp freshly chopped thyme
2 tsp. grated lemon zest