This homemade garlic herb butter, also known as compound butter, is full of fresh herbs and perfect to spread on breads, vegetables, and meats.
With the weather getting warmer, it means grilling is in full swing. Warmer weather also means that our gardens and grocery stores are full of freshly grown herbs. I am always looking for ways to not only use up what is in my garden but also spice up my dinners a bit. That is why this compound butter is must to add into your meal prepping at the beginning of the week.
Imagine adding savory herby butter over a steak that is hot off the grill, or on warm bread. It is just a great addition and a way to add something fun to your weekly meals.
Why You Will Love This Compound Butter
Quick – It is a quick recipe yet one that can be used for many meals throughout the week.
Versatile – One of my favorite things about this recipe is that it can be used on many different dishes. Honestly probably every dish.
Easy – This recipe is extremely easy. While compound butter may sound intimidating to make, it really doesn’t involve much.
Many Combos – Herb butter is one of the many combinations you can add into butter. Herb butter is more of a savory option. Add some honey to butter with some preserves and there is more of a sweet option.
Tips to Ensure Best Outcome
- Using fresh herbs for this recipe will give you the best flavor. However, dried herbs will still work wonderfully.
- Set out your butter the night before or morning of making this recipe. The butter needs to be room temperature.
- The butter and herbs will combine best if the herbs are chopped up really well.
Ingredients
Butter – salted or unsalted
Thyme leaves (fresh or dried)
Parsley (fresh or dried)
Rosemary (fresh or dried)
Garlic – minced
Flakey salt
Tools You Will Need
Mixing bowl
Cutting board
Sharp knife
Rubber or wooden spatula
Parchment paper
How to Make Garlic Herb Butter Step-By-Step
Start by prepping all of the herbs and garlic by chopping them up really small using a sharp knife and cutting board.
Once the herbs are prepped, at the softened butter into a mixing bowl and whip it up with a spatula. You can also do this in a hand mixer or stand mixer if you have one.
Thirdly, after the butter is all whipped up, add in the prepped herbs and garlic. Fold the add-ins into the butter until evenly distributed.
Add the butter mixture into parchment paper, molding into desired shape. I usually do a circle because it I find it easiest. Although, do whatever is easiest for you! Top with flakey salt.
Once molded, set the butter in the fridge to firm back up.
Enjoy on breads, meats, or veggies!
If you tried out this recipe, the ladies here at Brick House on Green would love to know how it turned out for you! Leave a comment down below telling us all about it.
Shop This Post
*These links are affiliate link which means if you click on this link and buy something, I get a part of the proceeds at no additional cost to you.
Brown, unbleached, parchment paper
Garlic Herb Butter
This homemade garlic herb compound butter is just in time for grilling season! Add this on top of warm breads, meats, or veggies for a fun addition!
Ingredients
- 1/2 cup butter (salted or unsalted)
- 1 tablespoon fresh parsley
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 garlic cloves
- pinch of flakey salt
Instructions
- The morning or night before doing this recipe, set out the stick of butter so it has time to soften.
- To start, prep your herbs and garlic by chopping them up until very small. This will help to combine everything really well. Set prepped herbs and garlic aside.
- Add the softened stick of butter into a small bowl. Whip the butter with a spatula until fluffy. You can also do this step with a hand or stand mixer if preferred.
- Once butter is whipped, add the prepped herbs and garlic into it. Whipping and mixing again until the add-ins are evenly distributed.
- Add the butter to parchment paper and mold into a cylinder or rectangle shape. Sprinkle with flakey salt. The amount will depend on if your butter is already salted or not.
- Set in the fridge for at least 1 hour to harden back up.
- Enjoy on breads, meats, or veggies!
Leave a Reply