Apart from chives, herbs don’t freeze successfully unless they are suspended in fat (consider pesto). This recipe is adapted from one by chef Waldy Malouf that appeared in New York Magazine, November 1, 1999. He suggested whipping up a cup of it on Thanksgiving morning to baste the bird. We suggest making it by the pound and freezing it whenever there’s a bumper crop of herbs in the garden or the refrigerator. Slice off chunks and defrost as needed to baste a bird, smear across a grilled steak or chop, or melt and mix with flour to make the roux for a pot pie sauce. It makes any savory dish that calls for butter taste better.
4 small shallots (or, if they’re big, two shallots)
4 cloves garlic
1 c. packed fresh parsley leaves
12 stalks fresh chives
12 fresh sage leaves
¼ c. packed fresh thyme leaves
1 T + 1 tsp. packed fresh tarragon leaves
In a Cuisinart, chop above ingredients until fine. Then add the following ingredients and mix until blended with the herbs.
1 lb. softened butter
1 cup olive oil
2 T lemon juice
Scrape the herb butter onto a sheet of waxed paper. Form into a fat tube and freeze. Cut off chunks as needed and defrost. Use about about a cup for a 12-lb turkey. (To pipe it under the breast skin, use a pastry bag.)