Garlic Herb Compound Butter

5 from 18 votes
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Rich and creamy garlic herb compound butter is a must-have ingredient to elevate your weekday meals to restaurant-style gourmet dishes in just 10 minutes.

Homemade garlic butter cut into slices with garlic cloves next to it

With some fresh herbs, butter, and garlic, you can make the secret ingredient that makes restaurant meals taste so good: compound butter. Packed full of flavor, garlic herb compound butter is surprisingly easy to make at home. Keep in the freezer and slice whenever you want to add a tasty boost to steaks, fish, sauces, or vegetables.

Ingredients

Ingredients for garlic herb compound butter
  • Unsalted Butter: Softened, for ease of mixing. You can also use vegan butter if you prefer.
  • Garlic
  • Lemon Zest
  • Fresh Herbs: Rosemary, thyme and sage
  • Salt and Black Pepper

How to make

Prepare The Ingredients: Remove the herb leaves from their stalks. Mince the fresh herbs into small pieces, then set aside in a small bowl. Then, peel the garlic cloves and grate. Set aside. Zest the lemon.

Make The Butter: Add the unsalted butter, lemon zest, fresh herbs, salt, and pepper to a large bowl and mix well until all the ingredients have completely combined to form your compound butter mixture.

Collage steps for making garlic butter

Form in a log and refrigerate: On a piece of parchment paper, scoop out the softened butter from the bowl and place it in a line. Then, fold one side of the baking paper over the compound butter and form into a log shape. Roll the log over the rest of the paper to seal it, then twist the ends to keep it in place. You can also use plastic wrap to do this. Let it harden in the fridge for about 30 minutes.

This lasts for up to a week in the fridge or freeze it for up to 6 months.

Steps for cutting the refrigerated garlic herb butter

How to use

Because it’s packed full of flavor, garlic herb compound butter is the easiest way to add flavor to dishes. Spread over crusty fresh bread, bring even more flavor to garlic bread, or leave to melt over a juicy steak, chicken, or seafood – especially shrimp or salmon.

Add to veggies for flavor – I always add it to corn on the cob, sauteed mushrooms, spinach, asparagus, or green beans. Or, swap out ordinary butter in mashed or roasted potatoes for even tastier spuds.

Homemade garlic butter cut into slices with bread slices next to it

If you try this butter recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Garlic Herb Compound Butter

5 from 18 votes
By: Samira
Rich and creamy garlic herb compound butter is a must-have ingredient to elevate your weekday meals to restaurant-style gourmet dishes in just 10 minutes.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24 Tbsp

Ingredients  

  • 1.5 cups unsalted butter softened
  • 5 cloves garlic large
  • 1 tbsp thyme
  • 1/2 tbsp rosemary
  • 1/2 tsp lemon zest
  • 1 tsp sage (optional)
  • 1 tsp black pepper
  • 1/4 tsp salt

This will yield about 1.5 cups of compound butter

    Instructions 

    • Remove the herb leaves from the stems, then mince. Grate the garlic and zest the lemon.
    • In a large bowl, combine all the ingredients and mix well until completely combined.
    • Lay out a piece of baking parchment. Add the butter to it, then roll over the baking paper and form the butter into a log shape. Roll the rest of the way to create a tight seal, then twist at the ends to keep it secure. Place in the fridge to harden for about 30 minutes.

    Notes

    Store the compound butter in the fridge for up to a week or keep in the freezer where it will last for up to 6 months. 
    Course: DIYs
    Cuisine: European
    Freezer friendly: 6 Months
    Shelf life: 1 Week

    Nutrition

    Serving: 1tbsp, Calories: 102kcal, Carbohydrates: 0.4g, Protein: 0.1g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 29mg, Sodium: 25mg, Potassium: 6mg, Fiber: 0.1g, Sugar: 0.01g, Vitamin A: 9IU, Vitamin C: 0.4mg, Calcium: 5mg, Iron: 0.2mg

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

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    7 Comments

      1. Hi there,
        You can check organic markets or perhaps visit your local dairy. Alternatively, you can search online, I hope you manage 🙂

      1. Hi Joy,
        Are you referring to the buttermilk – the liquid that separates from the butter? Buttermilk can be used for frying proteins, within pancakes and other cakes, in salad dressings, etc. I hope this helps.

      1. Hi Anna,
        If you use lactose-free double cream, the process would be the same. I hope this helps and you make the butter 🙂

    1. 5 stars
      It’s super easy and much better than the ones from the store
      Thank you so much for your awesomeness Samira
      I think everyone should start doing this