Garlic Herb Butter
Sometimes it is the smallest things that make homemade meals feel special, and this garlic herb butter is one of those recipes for me. It takes almost no time to make, and it helps bread, meats, and simple sides so much more flavorful!
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Garlic Herb Butter Recipe
Growing up, there was almost always some kind of bread on the table at family dinners, and garlic bread was everyone's favorite. I still remember sneaking pieces straight from the pan while dinner finished cooking because nobody wanted to wait.
Once I started cooking more meals myself, having different flavors of herb butter became a staple. It's such a simple way to add flavor!
Now I keep a batch of this compound butter in the fridge whenever I can because it makes everyday meals taste so much better.
Why You'll Love this Recipe
The flavored butter adds big flavor to steak, fish, vegetables, pasta, and potatoes. Plus, it only takes 5 minutes to prep and with simple ingredients.
If you grow fresh herbs, it's a great way to use them before they wilt or go bad. Even better, it's an affordable and easy way to add flavor.
And honestly, after a long day, I think we can all appreciate easy dinner prep!
Other simple ways to add flavor: All Purpose Seasoning, Pumpkin Pie Spice
Ingredients
Butter is the base of this recipe, so this is a great time to use a good quality butter if you have one. Make sure it is softened first so everything mixes together easily.
Fresh garlic cloves give this butter its bold flavor. I definitely recommend using fresh garlic here instead of garlic powder for the best flavor.
Chopped parsley adds freshness and keeps the butter from feeling too heavy. It also gives the butter that classic garlic herb flavor.
A little fresh thyme adds warmth and makes the butter taste extra homemade.
Finally, salt and black pepper help balance all the flavors and bring everything together.
Variations
This compound butter is really easy to customize depending on what you are serving it with or what you already have in the kitchen.
Add lemon zest for a brighter, fresher flavor.
Mix in a little parmesan cheese for pasta or garlic bread.
Add crushed red pepper flakes if you like a little heat.
Swap the parsley or thyme for other fresh herbs like rosemary or chives.
Stir in a spoonful of honey for a sweet and savory version that tastes amazing on rolls or roasted vegetables.
How to Make Garlic Herb Butter
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe
- Start by combining soft butter, garlic, herbs, salt, and pepper in a small bowl.
- Spoon the butter mixture 1-2 inches in from the edge of a sheet of parchment paper.
- Use the paper to help roll it up into a log shape.
- Twist the ends closed and place the compound butter in the fridge or freezer until firm.
- If you keep it partially softened, you can cut off what you need/want from the log.
- Or, cut the garlic herb butter into slices and serve however you like.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!
- Use softened butter instead of melted butter so everything mixes together smoothly.
- Finely mince the garlic so you do not end up with large chunks in the butter.
- Fresh herbs give the butter the best flavor and make it taste much brighter.
- Chill the butter until fully firm before slicing so it keeps its shape nicely.
Storing and Freezing
One of the best things about this is how well it stores. Keep it tightly wrapped or in an airtight container in the fridge for up to a week.
I usually roll the butter into a log before chilling because it makes slicing off pieces really easy later on. The herb butter freezes beautifully, so it is great to make ahead.
Just wrap it tightly and freeze for up to 3 months. When you need it, slice off a piece straight from the freezer or let it soften in the fridge first.
Uses for Compound Butter
One of my favorite things about keeping herb butter on hand is how it makes putting together lunch or dinner so much easier. Spread it onto warm dinner rolls or biscuits, melt it over grilled ribeye or chicken, or toss it with roasted vegetables right before serving. It is also really good stirred into pasta, rice, or mashed potatoes.
Sometimes I even melt a little into the pan before cooking shrimp or vegetables because it adds so much flavor.
Honestly, once you have homemade compound butter ready to go, you start finding excuses to add it to everything.
FAQs
A good quality butter makes a noticeable difference here since butter is the main ingredient. I usually use salted butter, but unsalted works too if you want more control over the seasoning.
Let it sit at room temperature until softened. You want the butter soft enough to stir easily, but not melted.
You can, but fresh herbs really give this butter the best flavor. If dried herbs are what you have on hand, use a smaller amount since dried herbs are more concentrated.
Yes. Since it is made with butter and fresh herbs, it should be stored in the fridge when not being used.
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Garlic Herb Butter
Equipment
Ingredients
- ½ cup butter softened, *see Notes
- 3 cloves garlic minced, or 3 teaspoons pre-minced garlic
- 2 tablespoons chopped parsley
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- To a small bowl, add softened butter, minced garlic, parsley, thyme, salt, and pepper. Stir well to combine.
- Spoon butter mixture onto a sheet of parchment paper, set about 1 inch in from one of the longer sides. Using the paper to guide you, roll the herb butter up into a log shape. Twist the ends of the paper to close. *Alternatively, spoon the mixture into a small serving dish.
- Chill the log of compound butter in the refrigerator or freeze until firm. When ready, unwrap the log and use a sharp knife to cut slices.
Notes
Nutrition
Other Easy Kitchen Staples
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