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Garlic Herb Compound Butter. Fresh garlic and herbs make a delicious compound butter. Perfect for steaks, corn on the cob or to spread on fresh bread!
If you’ve never made a compound butter before, you’re going to totally love this! Compound butter is just a fancy way to say butter flavored with add ins… and the add ins can be sweet (like in this Whipped Strawberry Butter) or savory like in this recipe for Garlic Herb Compound Butter!
Not only is compound butter easy to make, it looks beautiful. I roll the softened mixed butter in plastic wrap and refrigerate it. Once it’s completely chilled it can be sliced making gorgeous rounds of butter. Compound butter can elevate even the simplest of dishes and is perfect on steaks!
This Garlic Herb Compound Butter is loaded with fresh herbs and garlic. I always include lots of parsley as a base and then add in a couple of tablespoons of other fresh herbs. You can use any herb depending on what is growing in your garden or what herbs you use most. The butter in these photos has parsley, basil and rosemary which makes it the perfect compound butter for steaks or roasted potatoes. I’ve used this butter for everything from garlic bread to corn on the cob and fresh vegetables.
Garlic Herb Compound Butter for Steak
Ingredients
- 1 stick butter ½ cup, softened
- 1 ½ teaspoons fresh lemon juice
- ½ teaspoon salt or to taste
- 1 clove garlic minced
- 3 tablespoons chopped fresh parsley chopped
- 1 ½ tablespoons chopped fresh herbs any combination of basil, oregano, dill, rosemary
- ¼ teaspoon black pepper
Instructions
- Combine all ingredients in a bowl and mix until well combined.
- Place on a piece of plastic wrap and roll into a log. Twist ends to seal well.
- Refrigerate at least 1 hour.
- Slice into rounds and enjoy on steaks, vegetables or bread.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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Hi. This isn’t really a comment on the herb butter, although it is delicious! I just wanted to say I enjoy your site and use it as one of my first choices for a new recipe. I appreciate the minimal “pop-ups” and the ability to jump directly to the recipe when I want to. Thank you for your work and the amazing recipes you post!
Thank you, Steve! So happy you have been enjoying our site ❤️
Wondering if you start with salted or unsalted butter…Looking for a good pat of Butter to go onto anything and everything…thx
I would start with unsalted butter but if you use salted butter you may want to adjust the salt that you mix into the butter.
so easy to make and enjoy anytime.