Garlic Herb Compound Butter (VIDEO)

Ingredients for Garlic Herb Compound Butter

Garlic Herb Compound Butter doesn’t use many ingredients, so using the highest quality ingredients is key!

I’ll use whatever fresh herbs I have on hand, but for me, fresh garlic is a must! I recommend using fresh finely chopped thyme, rosemary, and chives, but you can substitute with what you have available or even use dried herbs in a pinch.

• softened unsalted butter – Use a high quality butter, like my favorite Kerrygold, and make sure it is unsalted, so you can control for the amount of salt in the Compound Butter.
• Fresh herbs – My favorite fresh herbs to use for a great compound butter are rosemary, thyme, and chives. Use what you like and have on hand! (Parsley and dill work well, too!) The key is that they are finely chopped.
  • Fresh herbs take recipes to the next level, like my Homemade Ranch Dressing!
• Garlic
• Kosher salt
• Black pepper
• Lemon zest (optional)

Garlic Herb Compound Butter: Recipe Instructions

I love compound butter because the butter is truly a canvas to add whatever flavors you like! This recipe for Garlic Herb Compound Butter is pretty straightforward but there are a few key steps to make the best herb compound butter.

1. Mince Herbs and Grate Garlic

First, remove the rosemary and thyme leaves from their branches (using a cheese grater and running them through is a great hack!) Finely chop up the herbs and set them aside.

Grate garlic and set aside.

I prefer to use fresh herbs, as I prefer the flavor it adds over dried herbs.

2. Mix Compound Butter

Add softened butter to a bowl. Add in minced herbs, followed by grated garlic, kosher salt, and freshly cracked black pepper. Mix well until the seasonings and herbs are incorporated. You’re done making your compound butter – see note below on how to store and slice it.

What to Serve with Garlic Herb Compound Butter

I love using compound butters to elevate meals – it goes amazingly with simple main dishes like Grilled Steak, Grilled Chicken Thighs or Air Fryer Chicken Thighs. I love it on top of roasted vegetables like Honey Roasted Carrots, Roasted Cauliflower, Roasted Brussels Sprouts (or Air Fryer Brussels Sprouts) and Roasted Green Beans with Bacon. Sometimes I’ll even add a disc on top of my Mashed Potatoes!

You can’t beat having Compound Butter as a spread for crostini or bread – it’s a simple and delicious appetizer before meals like Meatloaf, Braised Short Ribs, or Steak with Peppercorn Sauce! Sometimes I’ll spread it on Air Fryer Chicken Skewers or Air Fryer Chicken Wings – yum!!

If you tried this Garlic Herb Compound Butter or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

5 from 76 votes

Garlic Herb Compound Butter

By: Chris Joe

Servings: 8

Prep: 5 minutes mins

Cook: 5 minutes mins

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This garlic herb compound butter will elevate it with so much flavor! Add it to vegetables, meats, fish, and more!

Ingredients 

1x2x3x

• ▢ 8 oz unsalted butter, about 1 cup unsalted butter
• ▢ 1 tbsp fresh thyme, minced
• ▢ 1 tbsp fresh rosemary, minced
• ▢ 1 tbsp fresh chives, minced
• ▢ 4 cloves garlic, grated
• ▢ 1/2 tbsp kosher salt
• ▢ 2 tsp black pepper
• ▢ 1/2 tbsp lemon zest, optional

Instructions 

• Bring butter to room temperature to soften. Add butter to a bowl.
• Mince the fresh thyme, rosemary, and chives and add to the butter. Grate in garlic, then season with kosher salt and freshly cracked black pepper.
• Mix until the herbs and seasonings are thoroughly incorporated into the butter.
• Take a sheet of plastic wrap or parchment paper and add the butter into the center of the sheet. Fold over one end of the plastic and form a log. Roll and tighten the opposite sides of the plastic around the butter to form a cylinder.
• Place in the refrigerator until solid and use within 1 week or store in the freezer for up to 6 months.

Notes

I’ll use whatever fresh herbs I have on hand, but for me, fresh garlic is a must! I recommend using fresh finely chopped thyme, rosemary, and chives, but you can substitute with what you have available or even use dried herbs in a pinch.

Use a high quality butter, like my favorite Kerrygold, and make sure it is unsalted, so you can control for the amount of salt in the Compound Butter. Pull it out one hour before making this so it’s softened – you’ll have a much easier time making this recipe. 

How to Slice Compound Butter into Discs

If you want to slice Compound Butter into discs to serve, like shown in the photos, follow these easy instructions:

• Take a rectangular sheet of plastic wrap or parchment paper and lay it on a flat surface.
• Place the softened butter in the center of the plastic wrap or parchment paper.
• Fold one half of the plastic wrap or parchment paper over the butter – use the plastic wrap or parchment paper to it to form a log of butter with your hands.
• Roll the plastic or parchment paper and keep rolling until it is tube-like.
• Twist and tighten the ends in opposite directions to form a tight log.
• Place the Garlic Herb Compound Butter log in the refrigerator for an hour to harden before slicing into discs to serve. Refer to images below.

 

How to Store Compound Butter:

Once you have made your Compound Butter, you can serve or use it immediately in its softened state. You can also place it in the refrigerator in an airtight container until solid and portion out as needed.

You can store Garlic Herb Compound Butter in your fridge for 1 week or in the freezer for up to 6 months.

Nutrition

Calories: 208kcalCarbohydrates: 1gProtein: 0.5gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 440mgPotassium: 28mgFiber: 0.4gSugar: 0.1gVitamin A: 777IUVitamin C: 3mgCalcium: 17mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sauce

Cuisine: American

Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!