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You’ll never regret having a stash of Garlic Herb Butter in the fridge. It’s a quick and easy way to jazz up side dishes. It’s also known as a compound butter which is just a fancy way to say butter flavored with add ins. It comes together quickly and goes great on steaks, veggies, or bread.
This is one of the many reasons I love this garlic herb butter. It can be made ahead of time, frozen or refrigerated and then added to so many side dishes (or even grilled steak!) to make it extra scrumptious. It’s SUPER easy to make too. Let’s get started!
How to Make Garlic Herb Butter
Prepare your ingredients:
Start by chopping up some fresh parsley. If you don’t have fresh, you can use dried parsley too. Chop it up really well so you don’t have big leaves in your final product.
Using a stand mixer, beat some softened butter real well–until it’s nice and fluffy!
Once the butter is ready, add in your minced garlic and chopped parsley. Mix it a tad more until combined.
Shape the Butter
Plop your butter combination onto a piece of saran wrap or press and seal paper.
Use your hands to form it into a loaf shape. Twisting the ends helps with this. At this point it will go in the fridge or freezer to solidify.
How long does compound butter last in the fridge?
While unopened butter can typically last in the fridge for about a month before going bad, Garlic Herb Butter has a shorter lifespan. Most sources say it is good about 5 days. If you don’t plan to use it in that window, I’d recommend freezing it.
Compound butter will easily last 6 months in the freezer, if not longer.
When you want to use it, slice it up and spread it out on your bread.
What to Serve with Garlic Herb Butter
There are so many recipes this compound better would play nice with. Here are some ideas:
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- 2–3 Tablespoons freshly chopped parsley
- 4 teaspoons minced garlic
- 1 cup (2 sticks) of softened butter
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In the bowl of an electric mixer, add the softened butter. Mix for 1-2 minutes or until nice and fluffy. Salt and pepper to taste if you want.
- Add the garlic and herbs and mix in for another 30 seconds.
Place the butter on a piece of plastic wrap and roll into a log. Store in the refrigerator for at least one hour to solidify.
When ready to serve allow to sit out for 10 minutes to soften slightly.
Store for up to 5 days in the fridge. Freeze for up to 6 months.