Summer offers an abundance of fresh herbs and vibrant produce, making it the perfect time to capture those flavours and preserve them for use throughout the year. One of the easiest—and most delicious—ways to do this is by making and freezing compound butters. Whether you’re dreaming of adding a burst of fresh basil to pasta in the middle of winter or craving the zesty punch of lemon and thyme on roasted vegetables, compound butters are a smart way to keep those tastes of summer alive. Read on to learn how to create, store, and enjoy your own flavourful compound butters, long after the warmth of the season has passed.

What Are Compound Butters?

Compound butters are simply softened butter blended with herbs, spices, and other flavourful ingredients. Once combined, the butter mixture is re-chilled or frozen to make it easy to slice, scoop, or spread. They are:

  • Versatile: Great on bread, steaks, fish, chicken, vegetables, or stirred into pasta sauces and soups.

  • Customizable: A blank canvas for fresh herbs, citrus zest, garlic, and even sweet elements like honey or berries.

  • Convenient: Can be made in advance, rolled into logs or scooped into portions, then stored in the freezer.

Why Freeze Compound Butters?

Freezing compound butters is a practical method of capturing seasonal produce at its peak. By freezing the aromatic compounds of herbs and spices in butter, you’re sealing in the freshness. Come winter, you can reach into the freezer and add a taste of summer to your meals. Plus:

  • Prolongs Shelf Life: Fresh herbs typically wilt after a few days. In compound butter, they stay vibrant and flavourful for months.

  • Reduces Food Waste: Have extra herbs from a recipe or a garden harvest? Turn them into compound butter before they go bad.

  • Saves Time: Freezing in individual portions means you can easily add a quick burst of flavour to any dish without extra chopping.

Essential Ingredients and Combinations

The beauty of compound butters is their flexibility. Here are some popular combinations to spark your creativity:

  1. Herb Garden Blend

    • Ingredients: Parsley, basil, thyme, and oregano.

    • Uses: Perfect for melting over grilled chicken, tossing with pasta, or adding to vegetables.

  2. Garlic & Herb

    • Ingredients: Garlic, parsley, chives, rosemary.

    • Uses: A classic for spreading on bread, stirring into mashed potatoes, or topping a steak.

  3. Lemon & Thyme

    • Ingredients: Fresh thyme leaves, lemon zest, a splash of lemon juice.

    • Uses: Delicious on fish and seafood, or stirred into rice and couscous.

  4. Chili-Lime Cilantro

    • Ingredients: Cilantro, lime zest, a pinch of chili flakes.

    • Uses: Ideal for corn on the cob, grilled shrimp, or tacos.

  5. Sweet Berries & Honey

    • Ingredients: Blueberries (finely chopped or mashed), honey, and a dash of cinnamon.

    • Uses: Spread on pancakes, waffles, or toast for a sweet breakfast treat.

How to Make Compound Butter

Making compound butter is straightforward, but a few tips will ensure the best results:

  1. Soften the Butter

    • Allow your butter to sit at room temperature until it’s soft but not melted. This makes blending with herbs and spices easier and ensures an even mix.

  2. Prepare Your Flavour Ingredients

    • Wash and thoroughly dry fresh herbs. Excess moisture can lead to ice crystals in the freezer and might affect texture.

    • Chop herbs finely for the most even distribution. Smash or mince garlic, grate lemon zest, and measure out spices as needed.

  3. Blend

    • Combine the softened butter with your chosen herbs and flavourings in a bowl.

    • You can mix by hand with a fork or use a food processor. Aim for a uniform mix, with ingredients distributed evenly throughout the butter.

  4. Shape

    • Log Method: Place the mixture on a piece of parchment or plastic wrap and roll into a log. Twist the ends to secure and create a smooth cylinder.

    • Scoops or Molds: You can also scoop the butter into ice cube trays or small silicone molds for individual servings.

  5. Label and Store

    • It’s important to label your compound butter with the flavour and date.

    • Wrap tightly in plastic wrap or store in airtight containers to prevent freezer burn or off-odours.

Freezing and Storage Tips

  • Freezer Life: Compound butters typically stay fresh for about 3 to 6 months in the freezer. After that, the flavours may start to diminish, though they remain safe to eat.

  • Portion Control: Consider portion sizes before freezing. If you often use just a tablespoon or two, freeze the butter in smaller amounts so you don’t have to thaw and refreeze a large log.

  • Layer of Protection: For long-term storage, wrap the log or butter portions tightly in plastic wrap, then store inside a freezer-safe bag or container. This dual-layer approach prevents freezer burn and protects delicate flavours.

Serving Suggestions

  • Melt over Grilled Meats and Fish: A small pat of garlic-herb compound butter can transform a simple steak or piece of salmon into a restaurant-quality dish.

  • Spread on Bread: Upgrade your dinner rolls or baguette by adding a smear of herb-infused butter.

  • Whisk into Sauces: Need a quick pan sauce? Whisk a tablespoon of compound butter into hot pan juices for a glossy, flavour-packed finish.

  • Toss with Pasta or Vegetables: Boost a basic pasta dish or side of steamed veggies with just a spoonful.

Troubleshooting and FAQ

  • Butter Too Soft?
    If your butter gets too warm while mixing, it might be messy to shape. Pop it in the fridge for a few minutes to firm up before rolling into a log.

  • Herbs Turning Brown?
    Some herbs, like basil, can darken over time. Blanching (briefly dipping in boiling water, then cooling immediately) and drying them thoroughly before mixing can help preserve their bright colour.

  • Grainy or Icy Texture?
    Make sure your herbs are dry and that the butter is wrapped airtight. Moisture and air exposure lead to a grainy or icy result.

A Quick Recipe to Get You Started

Lemon & Thyme Compound Butter

Ingredients

  • 1 cup (225g) unsalted butter, softened

  • 2 tablespoons fresh thyme leaves, finely chopped

  • Zest of 1 lemon

  • 1 teaspoon fresh lemon juice

  • ¼ teaspoon salt (optional)

Instructions

  1. In a medium bowl, combine softened butter, thyme leaves, lemon zest, and lemon juice.

  2. Season with a little salt if desired (especially if using unsalted butter).

  3. Mix thoroughly until all ingredients are well incorporated.

  4. Transfer the mixture to a sheet of parchment paper and roll into a log, twisting the ends to close.

  5. Label and freeze for up to 3 months.

When you’re ready to add a citrusy punch to your dishes, simply slice off a pat and let it melt over seafood, chicken, or roasted vegetables.

Final Thoughts

Preserving summer flavours through compound butters is an excellent way to savour the bounty of the sunny months, all year long. With minimal effort, you’ll have a freezer stocked with custom blends that can elevate countless dishes—bringing a bit of brightness and freshness to even the coldest winter day. Now is the time to unleash your creativity, experiment with different combinations, and enjoy the fruits (or herbs!) of your labour in the months ahead. Happy butter-making!