Preserving Herbs in Compound Butter
Freezing herbs in butter is the most effective way to retain the brightness of soft herbs like parsley, chives, and tarragon. By encasing the leaves in fat, you block out oxygen, which keeps the herbs from turning brown or losing their essential oils while they sit in the freezer.
Consistency is everything
Your butter needs to be soft enough to work with a fork but not melted or greasy. Aim for the texture of thick paste.
- Mixing bowl
- Fork or rubber spatula
- Parchment paper
- Sharp chef's knife
What goes in.
- 1/2 lbunsalted butter, softened
- 1 cupfresh soft herbs (parsley, dill, chives, or tarragon), finely minced
- 1/2 tspsea salt, optional
Folding, not stirring
Use a folding motion to incorporate the herbs. If you stir too vigorously, you will bruise the leaves and bleed their color into the butter, resulting in a dull grey hue instead of vibrant green specks.
The method.
Prep the herbs
Wash the herbs and dry them thoroughly with paper towels. Any residual water will create ice crystals inside the butter, which ruins the texture once thawed.
Mix the base
Place the softened butter in a bowl. Use a fork to work the salt and minced herbs into the butter until they are evenly distributed throughout.
Form the log
Spoon the butter onto a long sheet of parchment paper. Roll the paper over the butter to form a tight, uniform log. Twist the ends of the parchment like a candy wrapper to compress the log.
Chill and freeze
Place the log in the refrigerator for one hour to firm up. Once solid, move it to a freezer-safe bag or wrap it in a second layer of foil to prevent freezer burn.
When it doesn't go to plan.
Always use unsalted butter so you have full control over the salt levels when cooking.
If you want individual portions, press the mixture into a silicone ice cube tray before freezing, then move the cubes to a bag.
Slice the log while it is still semi-frozen to get clean, distinct medallions.
The ones that keep coming up.
How long will this stay good in the freezer?
These will maintain their quality for about three months. After that, the freezer air begins to impact the flavor of the butter.
Can I use woody herbs like rosemary?
Woody herbs are very potent. Use about half the amount of rosemary or thyme compared to soft herbs, and ensure they are minced extremely fine, or the texture will be needle-like in the butter.
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