Jo-Anne van den Berg-Ohms
John Scheepers
Bantam, Connecticut
It may sound strange, but these herbed butter balls are a real life saver in the kitchen for all of us short-order cooks. There is no end to the clever combinations one can make to assist weeknight cooking.

Herbed Butter Balls
  • Unsalted butter, room temperature
  • Lemon zest
  • Garlic
  • Ginger root
  • Fresh herbs: basil, chervil, chives, dill, lemongrass, marjoram, oregano, parsley, rosemary, sage, savory, tarragon or thyme

    In a medium mixing bowl, whip butter until soft and creamy. Add your favorite combinations of finely chopped herbs, lemon zest, minced garlic or finely grated ginger root and mix to blend. Refrigerate until almost firm.

    By spoonfuls, roll the herbed butter mixture into little balls and place on a cookie sheet with sides and freeze until solid. Once frozen, remove from the cookie sheet and freeze in airtight, plastic freezer bags, labeled by “flavor” and dated. Use as you like to pan sear scallops and fish or to deglaze skillets after swordfish steaks, salmon or boneless chicken breasts: then add snow peas, asparagus tips, roasted bell peppers or whatever wonderful vegetables you have on hand to create spontaneous and easy masterpieces. (Make sure to create an herbed butter just for warm bread over the winter.)

    Experiment with different combinations by cuisine themes. French compound butters might include chervil, chives, marjoram, parsley, tarragon, thyme or sage, while an Italian butter might include basil, garlic, oregano, parsley, sage or savory. An Asian butter might include chives, coriander, cilantro, garlic, lemongrass, Siam Queen basil or grated ginger root.

  • Recipe Seeds: Basil, Chervil, Chives, Dill, Garlic, Lemongrass, Marjoram, Oregano, Parsley, Rosemary, Sage, Shallots, Thyme

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