Herb Compound Butter
Updated Nov 19, 2023
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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.
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!
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.
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.
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.
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.
- 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!
- Horseradish Sauce – The best sauce to top on prime rib.
- Bearnaise Sauce – Think hollandaise sauce but with more herbs.
- Basil Pesto – This vibrant green sauce is a summertime staple.
- Homemade BBQ Sauce – Perfect for slathering on any grilled meat.
- Romesco Sauce – A smoky tomato and bell pepper sauce.
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.
Herb Compound Butter
- 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.
- 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.
- Slice and serve. Slice pats of compound butter and add to your favorite recipes.
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