Easy Garlic Herb Butter – A Compound Butter

My easy garlic herb butter is the mother of all condiments, and once you become acquainted with its rich, creamy, garlicky deliciousness, I know you will agree. 

It’s a compound butter, which means it’s flavored, and as the name implies, it’s full of garlic and fresh herbs, with just a touch of lemon juice to brighten it up.

Just a pat elevates the simplest dish from ordinary to extraordinary, and what it does for a blackened steak and a baked potato is legendary!

Why you will love this recipe:

• It takes less than ten minutes to make, and you can use it immediately or refrigerate to serve later.
• You can slather this amazing compound butter on steak, corn on the cob, baked potatoes, all kinds of bread and toast including cornbread, cooked vegetables, broiled, pan-seared or baked fish, roasted chicken or turkey, and it makes the most heavenly garlic bread. The sky is the limit!
• It’s versatile! You can use whatever herbs you happen to have on hand or growing in your garden. I happened to have oregano, rosemary, and thyme growing in mine, so that’s what I used plus some parsley. But sage, basil, chives, dill, marjoram, and tarragon all work as well. You can even use dried herbs, but you won’t have the beautiful flecks of green in your butter.

Here’s what’s in it:

Here’s how to make it:

1. Place the softened butter in a medium-size bowl.

2. Add the chopped herbs, garlic, lemon juice, and salt. Mix well. 

3. Serve immediately or pour the mixture onto a piece of plastic wrap and roll up like a cigar.

4. Twist the ends of the plastic and smush all of the butter into a smooth cylinder about an inch and a half wide. 

5. Place in the refrigerator and chill for an hour or so. Remove from the fridge and slice and serve. 

Sharon’s tips:

• I usually soften my butter in the microwave for 15-20 seconds. You want to be able to stir it easily, but you don’t want to melt it. 
• I used parsley, thyme, oregano, and rosemary, but feel free to use any combination of fresh herbs you like or have on hand. 
• You can use dried herbs in this recipe, but because dried herbs have a concentrated flavor, only use one and one-half tablespoons. Also, you will not have the beautiful green flecks in your butter. 
• If you use salted butter, do not add the salt listed. 
• This mixture can be covered and refrigerated for up to a week or frozen for up to three months. 
• Instead of chopping garlic, for this recipe, I like to grate it using a fine grater or zester. 

More condiment recipes:

If you like this recipe, I know you will also love my recipes for Maple Bourbon Butter and Orange Butter. You might also want to check out these easy and delicious condiments:

• Southern Tomato Gravy
• Easy Sweet and Spicy Tomato Jam
• Homemade Caesar Salad Dressing
• Easy Homemade Chicken Stock
• Homemade Southern Basil Pesto
• Homemade Pico de Gallo
• Easy 10 Minute Mixed Olive Tapenade
• Preserved Lemons

Here is a link if you would like to see all of my condiment recipes.

★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones!

Easy Garlic Herb Butter – A Compound Butter

Sharon Rigsby

My easy garlic herb butter is the mother of all condiments, and once you become acquainted with its rich, creamy, garlicky deliciousness, I know you will agree. It's a compound butter, which means it's flavored, and as the name implies, it's full of garlic and fresh herbs, with just a touch of lemon juice to brighten it up.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 10 mins

Course Condiment

Cuisine American, Southern

Servings 8 Tablespoons

Calories 103 kcal

Ingredients

  

1x2x3x

• ▢ ½ cup unsalted butter 1 stick softened
• ▢ ¼ cup of mixed fresh herbs chopped
• ▢ 2 cloves garlic peeled and finely chopped or grated
• ▢ ½ teaspoon fresh lemon juice
• ▢ ½ teaspoon kosher salt

Instructions

 

• Place the softened butter in a medium-size bowl.
• Add the chopped herbs, garlic, lemon juice, and salt. Mix well.
• Serve immediately or pour the mixture onto a piece of plastic wrap and roll up like a cigar. Twist the ends of the plastic and smush all of the butter into a smooth cylinder about an inch and a half wide.
• Place in the refrigerator and chill for an hour or so. Remove from the fridge and slice and serve.

Notes

I usually soften my butter in the microwave for 15-20 seconds. You want to be able to stir it easily, but you don't want to melt it.

I used parsley, thyme, oregano, and rosemary, but feel free to use any combination of fresh herbs you like or have on hand.

You can use dried herbs in this recipe, but because dried herbs have a concentrated flavor, only use one and one-half tablespoons. Also, you will not have the beautiful green flecks in your butter.

If you use salted butter, do not add the salt listed.

This mixture can be covered and refrigerated for up to a week or frozen for up to three months.

Instead of chopping garlic, for this recipe, I like to grate it using a fine grater or zester.

Nutrition

Calories: 103kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 147mgSugar: 1gVitamin A: 394IUVitamin C: 1mgCalcium: 6mgIron: 1mg

Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!