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garlic herb butter recipe

Garlic Herb Compound Butter

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This luxurious garlic herb compound butter transforms ordinary meals into restaurant-quality dishes with minimal effort. The aromatic blend of fresh herbs and garlic infuses into rich butter, creating a versatile flavor enhancer for everything from steaks and seafood to vegetables and crusty bread.
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Prep Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/8 teaspoon black pepper
  • 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
  • 1-2 cloves garlic minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon lemon zest finely grated (optional)
  • 1 tablespoon flat-leaf parsley finely chopped
  • 1/2 cup unsalted butter softened to room temperature (113g)

Equipment

  • Parchment paper or plastic wrap
  • Small mixing bowl
  • Fork

Method
 

  1. Place the softened unsalted butter in a small bowl. Ensure it's properly softened, not melted or cold.
  2. Add the minced garlic, finely chopped parsley, thyme leaves, kosher salt, and black pepper. If using, add the lemon zest as well.
  3. Using a fork, mash everything together until thoroughly combined, ensuring the herbs and garlic are evenly distributed throughout the butter.
  4. Transfer the butter mixture onto a piece of parchment paper or plastic wrap.
  5. Use the paper or wrap to help roll the butter into a tight log about 1½ inches thick.
  6. Twist the ends of the wrapping to seal the butter log and help maintain its cylindrical shape.
  7. Refrigerate the compound butter for 45-60 minutes until firm. Alternatively, freeze for 20-30 minutes if you're short on time.
  8. Once firm, slice into medallions as needed for serving.

Nutrition

Calories: 70kcal

Notes

This versatile compound butter can be customized to your taste preferences. Try substituting other fresh herbs like rosemary, dill, or chives for the thyme. For a Mediterranean twist, add sun-dried tomatoes and basil.
For a milder garlic flavor, use roasted garlic instead of raw. The butter pairs exceptionally well with grilled steaks, seafood, roasted chicken, vegetables, and warm bread.
Store unused compound butter in the refrigerator for up to two weeks, or freeze for up to three months. For freezing, pre-slice the log for easy portioning later.

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