SHOP PRODUCTS
Houzz Logo Print
greekshambo

Best way to freeze flavored butters?

shambo
12 years ago

I'd like to make several flavored butters. With my husband's sodium restrictions, I think they'd be a good thing to have around to perk up vegetables, fish, etc. I'm thinking about a basil butter, roasted tomato butter, herb butter, and roasted garlic butter to start with.

I'm wondering about the best way to keep the butters in my freezer. Would the old ice cube trick work? If I made logs of compound butter, are they easy to slice? Or would freezing in dollops be smarter? My goal is to be able to use just one or two "pats" at a time? I wouldn't want to thaw more than that because it's just two of us.

I'd appreciate your advice and, if you've got favorite compound butter recipes, pleas share them with me. Thanks!

Comments (6)