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.
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!
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.
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.
Next, add the herbs and orange zest.
It might seem like you’re adding a lot of herbs, but it’s not too much!
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.
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.
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.
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.
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.
5 Days (Fridge), 6 Months (Freezer)
- 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
- Fully soften the butter by leaving it at room temperature for 30-60 minutes (or overnight) before proceeding.
- 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.
- 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.