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    Home » Garden To Table

    Orange Butter

    Published: Mar 2, 2021 · Modified: Oct 19, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    Use orange zest and fresh garden herbs to make orange butter! This citrus herb compound butter is easy to make and can be frozen for later.

    Orange Butter in a Log

    Last summer I made lots and lot (and lots!) of compound herb butter with fresh herbs from my garden.

    I portioned the butter into cubes, froze it, and now we have lots of fabulous butter on hand all the time!

    I've already shared some of my favorite compound butter recipes for basil butter, chive butter, garlic scape butter, and mushroom butter, but there's another butter on my "must make" list.

    Orange butter with herbs.

    This tasty compound butter is similar to my chive butter, but the added orange zest makes this an entirely different (and amazing) flavor.

    Looking for more ways to preserve your herb garden? Try freezing basil leaves, make basil vinegar, dried chives, herb salt and basil pesto.

    What Herbs Should I Use?

    This butter works well with chives or green onions (or a mixture!).

    You could also use tarragon or basil.

    What Kind of Orange Should I Use?

    You only need the orange zest, so basically any variety of orange should be fine.

    If possible, use organic oranges since you're using the peel.

    How to Soften Butter

    In my opinion, the easiest way to soften butter is to simply leave it at room temperature until it's soft.

    The time needed will vary depending on the time of year and the temperature in your kitchen, but for me, the easiest method is to set the butter out on the counter overnight.

    I've had mixed success using the microwave to soften butter. Sometimes I accidentally melt the butter instead of softening it.

    How to Make Orange Butter

    Start by adding the softened butter to a bowl.

    Use a rubber spatula and beat the butter back and forth until it's smooth and creamy.

    Beat Softened Butter with a Rubber Spatula
    Beat Softened Butter with a Rubber Spatula

    Next, add the herbs and orange zest.

    It might seem like you're adding a lot of herbs, but it's not too much!

    Beat Orange Zest + Herbs into Butter
    Beat Orange Zest + Herbs into Butter

    Use the rubber spatula to beat the herbs and zest into the butter.

    Keep folding back and forth until all the herbs and zest are completely coated with butter.

    Mix Until Zest + Herbs Are Incorporated
    Mix Until Zest + Herbs Are Incorporated

    How to Serve or Preserve Orange Butter

    At this point, you've got options.

    You can form the butter into a ball or a log and serve it right away.

    Form Butter Into a Ball or Log
    Form Butter Into a Ball or Log

    It will make your dinner table look extra pretty.

    If you like, you can store leftover butter in the fridge for a up to five days.

    Orange Butter in a Log
    Orange Butter in a Log

    I prefer to freeze most of my compound butter for later.

    My favorite way to freeze butter is to use a silicone ice cube tray. Scoop butter into each cube, and then later pop out the frozen cubes and store them in an air-tight container.

    For Freezing, Put Butter in Silicone Molds
    For Freezing, Put Butter in Silicone Molds

    How to Use Orange Butter

    Compound butter is always delicious on freshly baked bread, but I also love it with fish! I use this orange butter on my herb butter salmon.

    I also use it with eggs, like this crab omelette.

    It's also delicious with corn on the cob and roasted vegetables.

    Orange Butter in a Log
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Orange Butter

    Use orange zest and fresh garden herbs to make orange butter! This citrus herb compound butter is easy to make and can be frozen for later.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Butter Softening + Cooling Time2 hours hrs
    Total Time2 hours hrs 5 minutes mins
    Course: Condiment
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 16 people
    Calories: 377kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    5 Days (Fridge), 6 Months (Freezer)
    Prevent your screen from going dark

    Ingredients

    Herb Butter:

    • ½ pound unsalted butter (2 sticks)
    • 1 cup diced chives or green onion Or use tarragon or basil. Use fresh herbs, not dried
    • 2 oranges, zested (zest only) Or 4 smaller oranges (like mandarin)
    • ½ teaspoon sea salt Omit salt if using salted butter

    Instructions

    • Fully soften the butter by leaving it at room temperature for 30-60 minutes (or overnight) before proceeding.
      Beat Softened Butter with a Rubber Spatula
    • Put softened butter in a small bowl and beat with a rubber spatula until it's fully malleable.
      Add the chives, orange zest, and salt. Beat again until the herbs are completely covered with butter.
      Mix Until Zest + Herbs Are Incorporated
    • To serve the same day:
      Pour butter into a serving bowl and refrigerate for at least an hour before serving. 
      Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.
      Refrigerate leftovers and use within 5 days.
      To store for later:
      Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.
      Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months. 
      For Freezing, Put Butter in Silicone Molds

    Notes

    Avoid wrapping the butter in wax paper, which (in my experience) tends to stick to the butter (especially when softening the whole log).
    Nutrition information assumes 1 tablespoon of butter per serving.

    Nutrition

    Calories: 377kcal (19%) | Carbohydrates: 1g | Protein: 23g (46%) | Fat: 31g (48%) | Saturated Fat: 13g (81%) | Cholesterol: 108mg (36%) | Sodium: 430mg (19%) | Potassium: 556mg (16%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 701IU (14%) | Vitamin C: 6mg (7%) | Calcium: 19mg (2%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 1 vote (1 rating without comment)

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    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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