Garlic Herb Butter
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A homemade compound butter is a fantastic condiment to have on hand. This Garlic Herb Butter can effortlessly elevate any vegetable, meat, fish, or even a simple slice of bread – and it’s incredibly easy to make!
Reasons You’ll Love this Recipe
- It’s an easy way to elevate side dishes. It’s the perfect condiment to top our Perfect Grilled Steak or Pan-Seared Oven-Finished Steak. Or add it to Texas Toast, an Air Fryer Baked Potato, or Corn on the Cob.
- It can be made ahead of time, frozen or refrigerated.
- It’s SUPER easy to make.
- It’s customizable. There really is no end to the combinations of flavors you can make.
Ingredients Needed
Ingredient Notes
- Freshly chopped herbs – I like to use parsley, chives & thyme, but you can use whatever herbs you like best. Be sure to chop them finely so they blend in to the butter better.
- Minced garlic – I use jarred garlic to save time, but fresh minced garlic would be even better.
- Softened salted butter – You can add salt if you only have unsalted butter on hand.
How to Make Garlic Herb Butter
1. Prepare your ingredients:
Start by chopping up some herbs. If you don’t have fresh, you can use dried 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 herbs. Mix it a tad more until combined.
2. Shape and Store 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.
Variations
Here are a few variations of Garlic Herb Butter to play with.
- Lemon Garlic Herb Butter
- Ingredients: Butter, minced garlic, chopped fresh parsley, thyme, lemon zest, and a pinch of salt.
- Uses: Ideal for seafood, roasted chicken, and grilled vegetables.
- Parmesan Garlic Herb Butter
- Ingredients: Butter, minced garlic, chopped fresh basil, parsley, grated Parmesan cheese, and a pinch of black pepper.
- Uses: Perfect for pasta, bread, and roasted potatoes.
- Rosemary Garlic Herb Butter
- Ingredients: Butter, minced garlic, finely chopped fresh rosemary, thyme, and a pinch of sea salt.
- Uses: Great for steak, lamb, and roasted vegetables.
What to Serve with Garlic Herb Butter
There are so many recipes this compound better would play nice with. Here are some ideas:
FAQs
Yes. If salted unsalted butter is all you have, you can use it. Just add a pinch of salt to the recipe.
When stored in an airtight container in the refrigerator, garlic herb butter can last up to 2-3 weeks. For longer storage, you can freeze it for up to six months or even longer is packaged well.
Yes, you can use dried herbs if fresh ones aren’t available. However, fresh herbs provide a more vibrant flavor. If using dried herbs, use about one-third of the amount you would use for fresh herbs.
Yes, garlic herb butter is naturally gluten-free, as it contains only butter, garlic, and herbs. Just ensure that all your ingredients are free from gluten contamination.
More Homemade Condiments
How to Video
Garlic Herb Butter
Ingredients
- 2-3 tablespoons freshly chopped herbs (I like to use parsley, chives & thyme.)
- 2 teaspoons minced garlic
- 2 sticks salted butter (softened)
Instructions
- 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.
Notes/Tips
- If salted unsalted butter is all you have, you can use it. Just add a pinch of salt to the recipe.
- When stored in an airtight container in the refrigerator, garlic herb butter can last up to 2-3 weeks. For longer storage, you can freeze it for up to six months or even longer is packaged well.
- You can use dried herbs if fresh ones aren’t available. However, fresh herbs provide a more vibrant flavor. If using dried herbs, use about one-third of the amount you would use for fresh herbs.
Nutrition
Photos and video by Whitney Reist of Sweet Cayenne.
Just what I was looking for! Thank
Hi from Kingwood again..
Cannot wait to try the garlic butter recipe..
How long would it need to defrost?
Bless you and your families
After you slice it, it should thaw fairly quickly. Probably close to 10 minutes?
I love the idea of throwing this in the freezer for the future!! I’m thinking of ALL the different flavor combinations that could be done!
You bet. The possibilities are endless!