This herb and garlic compound butter recipe is loaded with bold flavor. With only 10 minutes of hands-on prep time, it is the perfect complement to many savory dishes from the perfect seared steak to fresh-baked rolls, and even our favorite sous-vide asparagus.
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Recently we added a new roasted turkey breast to our recipe list, along with a delicious gluten-free garlic bread recipe. Both recipes use homemade herb butter. After using the leftover herby butter for a few weeks, I realized that I needed to post a new compound butter for you all!
Flavored butter is a simple way to add flavor to dishes without the hassle of making a sauce. And while compound butter is often found in fancy restaurants it is one of the easiest recipes for at-home cooks to replicate.
Why we love this recipe:
- Perfect for meal prep with less than 10 minutes of hands-on time
- Can be made in advance and frozen, plus it keeps for weeks in the fridge
- Loaded with flavor and can be paired with a variety of dishes
- Naturally gluten-free
- Can be made dairy-free or vegan using Earth Balance butter
In This Post
For this recipe, you can use fresh or dried herbs, but I find that fresh herbs create a far superior result. When using dried herbs, allowing the butter to chill longer will improve the flavor.
- Unsalted Butter
- Fresh Garlic
- Fresh Parsley
- Fresh Oregano
- Fresh Basil
- Kosher Salt and Black Pepper
See the recipe card for quantities.
⏲️How to Make Compound Butter
While this recipe is very easy, you do need to plan ahead. The recipe is made using softened butter and needs to chill for 2 hours before serving.
Be sure to use softened butter, not melted. It will take approximately 1 hour at room temperature for the butter to soften but 2 hours is even better!
Step 1- Prep the Herbs and Garlic
Your fresh herbs should be chopped as small as you can manage. A fine chop will make the mixing easier and allow the herbs to flow out when the butter is melted.
Whether using dried or fresh herbs, I like to mike them together with the minced garlic before adding to the butter to ensure even distribution of flavors.
Step 2- Mix
Add the butter to a small mixing bowl and mash it up with a fork. Sprinkle over the herbs, garlic, salt, and pepper. Mix until well incorporated and the herbs are evenly spread throughout the butter.
Step 3- Roll and Chill
Spoon the butter onto a piece of parchment or wax paper, Use the paper to push the butter into a log shape. Wrap with the paper around the log of butter and twist the ends to seal.
Compound butter is usually rolled into a log, you can also add it to a small dish and tightly cover it. Scoop our as needed.
🥗 How to Serve Compound Butter
Slice of a ½ inch from the log and serve as desired. Compound butter is most often used on grilled and roasted meats such as bavette steaks or roasted salmon and atop roasted vegetables like roasted zucchini or baked eggplant.
But a few alternative ways are to spread on your toasted hamburger bun or directly on the burger itself 9we love this rich butter on our favorite wagyu burger, melted over hashbrowns, or tossed with fresh pasta for a simple side dish.
👩🏻🍳 Expert Tips
- Use a spoon or small rubber spatula for mixing.
- When doubling or tripling the recipe a stand mixer with a paddle attachment is handy for even mixing.
The variations of compound butter flavors are endless. But for a garlic and herb butter, my favorite variation is to substitute oven-roasted garlic for the fresh garlic. The ratio is a 1 to 1 substitute.
The roasted garlic creates a milder, sweeter flavor which makes a great pairing for seafood and lighter veggies like summer corn on the cob.
No specialty equipment is needed for this recipe unless you are making large quantities. For presentation purposes, parchment paper is highly recommended.
Compound butter will keep for up to 2 weeks in a sealed container in the refrigerator. I place the wrapped logs in a plastic storage bag.
The compound butter can also be frozen for up to 6 months in the freezer. If you want to pull out one or two pieces at a time, slice and freeze on a cooking sheet. Place the frozen discs in a freezer bag.
Compound butter is softened, unsalted butter creamed with garlic, herbs, and other seasonings to create a flavorful topping for steaks and other grilled meats, cooked vegetables, and even baked goods. Compound butter can be made savory or sweet.
Compound butter will keep for up to 2 weeks in a sealed container in the refrigerator, or for up to 6 months in the freezer.
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Herb and Garlic Compound Butter
- 1 stick unsalted butter softened
- 1 tablespoon garlic, minced
- 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried
- 1 tablespoon finely chopped fresh oregano or ½ teaspoon dried
- 1 tablespoon finely chopped fresh basil or ½ teaspoon dried
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Allow butter to soften on the counter for at least 1 hour.1 stick unsalted butter
- Mix together all ingredients. You can mix by hand or use a stand mixer with a paddle attachment.1 stick unsalted butter, 1 tablespoon garlic, minced, 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped fresh oregano, 1 tablespoon finely chopped fresh basil, ¾ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log, and wrap well. Chill for at least 2 hours before using.
- Garlic compound butter will keep for up to 2 weeks in a sealed container in the refrigerator, or for up to 6 months in the freezer.
- If your butter has salt, reduce the added salt.
- If you don't have wax or parchment paper you can store in a small bowl, tightly covered.
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