Made with garlic and fresh herbs, my compound butter recipe is loaded with bold flavor. With only 10 minutes of hands-on prep time, it is the perfect way to complement steaks and prime rib without making a sauce.
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I originally started making this butter for other recipes on the site, and after reaching for it again and again, it earned its own spot. It's simple, flexible, and one of those kitchen staples that instantly makes meals feel finished.
Plus, you can make a double batch and freeze half for later. When doubling or tripling the recipe, a stand mixer with a paddle attachment is handy for even mixing.
I used it as the basis for my roasted turkey breast and gluten-free garlic bread. But I also slather it on prime rib, sous vide asparagus, and cast iron steaks on the regular.
While compound butter is often found in fancy restaurants, it is one of the easiest recipes for at-home cooks to replicate. But it does take 2 hours to chill into the log. If you are looking for a recipe ready in 10 minutes or less, try this garlic and white wine butter sauce or my Cajun butter sauce.
🧾Ingredient Notes
- Herbs- 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.
- Garlic- Try roasted garlic for a sweeter, less pungent flavor.
- Salt- If you use salted butter, skip the additional salt.
- Butter- You can make this dairy free and vegan but using a vegan butter stick like Earth Balance.
⏲️How to Make Compound Butter
Mix
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!
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.
🌡️Storage
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.
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📖 Recipe Card
Herb and Garlic Compound Butter
Ingredients
- 1 cup 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
Instructions
- Allow butter to soften on the counter for at least 1 hour.1 cup unsalted butter
- Mix together all ingredients. You can mix by hand or use a stand mixer with a paddle attachment.1 cup 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.
Notes
- 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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