Herb Compound Butter


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Add a slice of this herb compound butter to just about anything! From a perfectly cooked steak to simply sautéed veggies — it magically adds the perfect herby, buttery touch.

Herb compound butter on parchment paper
Photo: Gayle McLeod

If there’s one ingredient that I can’t live without, it’s fresh herbs. They elevate your meal’s presentation with a pop of green and make everything taste extra special (like my favorite chimichurri sauce). But when you mix chopped herbs with garlic and butter… words can’t even describe how amazing this combination is.

This compound butter recipe is incredibly easy to make and can be kept in the fridge or freezer to use at a moment’s notice. Plus, it’s a great way to use up leftover herbs from another recipe, ensuring they don’t go to waste! Add a pat of compound butter to filet mignon for a date night in, or use it to jazz up an ordinary weeknight meal. It will truly become a seasoning staple!

Ingredients for herb compound butter on a table

Herb Compound Butter Ingredients

This compound butter is all about fresh herbs, so choose your favorites! I’ve got a few recommendations below.

  • Butter: Make sure to use unsalted butter! You never know what you’re going to be using it for, especially if the food is already salted.
  • Garlic: A punch of fresh garlic always works well with meats.
  • Fresh Herbs: Get creative here, but narrow it down to 2 to 3 herbs. You can choose from herbs like parsley, chives, thyme, rosemary, dill, or tarragon.

Find the printable recipe with measurements below.

How to Make Compound Butter

Mix together. Stir together the butter, minced garlic, chopped herbs, and salt.

Mixing herb compound butter in a bowl

Roll into a log. Scoop the butter and pile it horizontally onto a piece of parchment paper or plastic wrap. When forming it into a log, first roll the paper over and slightly tucked under the butter. Then gently roll it into a uniform log. Twist up the ends and refrigerate for at least 2 hours, until it’s firm to the touch.

Rolling herb compound butter into a log

Slice and serve. Slice pats of compound butter and top it on anything that needs an herby, buttery touch! See the next section below for different ways to use it.

Herb compound butter on steak

Use Compound Butter for Steak and More!

Having this herb compound butter prepped in your fridge or freezer is a gold mine. Here are some of my favorite ways to use it for an extra flavor boost!

  • Top onto any cooked meat. Herb compound butter with juicy steak is a classic. But you can add it to any sort of simple cooked meats such as grilled lamb chops or large slices of roast chicken.
  • Don’t forget about seafood. This works beautifully on top of baked salmon or thrown into the pan with seared scallops or shrimp.
  • Cook it with sautéed veggies. I love to cook it with simple veggies such as cabbage, broccolini, or even zucchini!
  • Add it to all things potato. Potato and butter are a match made in heaven — especially creamy mashed potatoes and baked potatoes.
  • Make garlic herb rice. Yes, you can even flavor up plain white rice by cooking it on the stovetop with slabs of this butter.
Herb compound butter on top of steak

Storage Tips

  • Store in the fridge: It will last for up to a month in the fridge.
  • Freezer storage tip #1: Slice the compound butter into pieces and lay them out on a parchment lined baking sheet. Let them harden in the freezer for a few hours, then add the slices into a freezer-safe bag or container.  
  • Freezer storage tip #2: Add the butter into a silicone ice cube tray and freeze for up to 3 months. Then you can pop one out every time you’re ready to use.

More Complimentary Sauces

This compound butter isn’t the only thing that can add tons of flavor. Give these other sauces a try!

I hope this herb compound butter makes your meals 10x more delicious! If you make it, I would love to know how this recipe turned out in the comment box below.

Sliced herb compound butter

Herb Compound Butter

5 from 5 votes
Prep: 15 minutes
Refrigerate: 2 hours
Total: 2 hours 15 minutes
Servings: 8 servings
Author: Lisa Bryan


Add a slice of this herb compound butter to just about anything! It'll add the perfect herby, buttery touch to steak, chicken, vegetables, and more. Watch the video below to see how I make this in my kitchen!



  • ½ cup unsalted butter (1 stick), room temperature
  • 2 garlic cloves, minced
  • 3 tablespoons finely chopped fresh herbs (like parsley, chives, thyme, rosemary, dill, and tarragon)
  • ½ teaspoon kosher salt


  • Mix together. In a small bowl, add the butter, minced garlic, chopped herbs, and salt.
    Stirring up herb compound butter in a glass bowl
  • Roll into a log. Scoop the butter onto a piece of parchment paper or plastic wrap, form it into a log (about 4 inches long), and twist the ends. Refrigerate for at least 2 hours, until firm.
    A log of herb compound butter
  • Slice and serve. Slice pats of compound butter and add to your favorite recipes.
    Slices of herb compound butter on a table


Calories: 103kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg
Course: sauce
Cuisine: American
Keyword: Compound Butter, Herb Compound Butter
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hi Lisa I L❤VE you Recipes SO YUMMI👏🏼🥰 One question can you List what fresh Herbs Combinations Taste Good on what type of Food? i get stuck on that part of the Recipe im not familiar with Herb Butter Combinations that would be So Helpful🥰THANK YOU❤5 stars

    1. This herb compound butter would be great on any kind of meats or roasted vegetables! I have ideas written in the post on how to use it!

  2. Easy to make and absolutely delicious! You can customize this with your favorite herbs and make this unique and amazing! I love this on my cooked veggies!5 stars

  3. It’s amazing how handy this butter comes into play during casual cooking! It’s also great as a hostess gift when invited over to a friend’s for dinner. Thanks for sharing!5 stars

    1. Hi Louise – I would only recommend substituting dry herbs in this compound butter if you plan to saute with it. Then, dry herbs would be 1/3 the amount of fresh.

  4. Ohh Lisa, I Love your recipes!

    I’m a bit confused, you say put the steak in the oven at 200C and say you remove it at 120C
    How is that done?

    And thank you for the herb butter, what a good idea!5 stars

    1. The steak will continue to cook as it rests (which you can see in the chart I included in the filet mignon post!). By the time it rests for about 5 minutes or so, it will reach 125 to 130°F.