Garlic and herb compound butter is incredibly easy to make and can be used for so many things. It’s a great way to finish your favorite steak, to mix into roasted vegetables, slather onto a dinner roll and so much more.
Did you know that making your own compound butter is ridiculously easy? It sure is. Compound butter is simply butter that you’ve added flavor or additional ingredients to. It’s the quickest way to add a little flair and fancy to your dinner table with minimal work. If you wanted to go crazy you could even cut it into fancy shapes after it’s firm with small cookie cutters but really a knife and a smear of that buttery bliss does the trick for me.
WHAT INGREDIENTS DO I NEED TO MAKE COMPOUND BUTTER?
You’ll need the following KEY ingredients to make this garlic and herb compound butter at home
- unsalted butter – room temperature
- garlic cloves
- fresh herbs
- kosher salt
- black pepper
TIP: If you don’t have fresh herbs on hand you may substitute dried herbs. NOTE – dried herbs are more potent than fresh herbs so you’ll need less.
HOW IS COMPOUND BUTTER MADE?
Compound butter is made by mixing additional ingredients, like herbs, spices or aromatic liquids, into butter. Once incorporated, the butter is then wrapped, usually in plastic wrap or parchment paper, and refrigerated until it is firm enough to be sliced into coins.
TIP: To make the mixing go as “smoothly” as possible make sure your butter is COMPLETELY softened.
WHAT CAN COMPOUND BUTTER BE USED FOR?
There are so many uses for compound butter. Smear it onto DINNER ROLLS, add a sliced coin to a perfectly cooked STEAK, to a bowl of steamed veggies or roasted potatoes. I could go on and on. It’s a good thing. Even better, it’s a good EASY thing.
MORE HOW TO RECIPES TO TRY
If you’re feeling inspired by my compound butter recipe, you’ll love these other how to recipes:
Herb Compound Butter
Herb Compound Butter
- 1 stick unsalted butter, softened
- 2 cloves garlic, finely chopped
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh rosemary
- kosher salt to taste
- black pepper to taste
- In medium bowl, mix all ingredients.
- Spoon mixture onto piece of cooking parchment paper. Fold parchment over butter. Roll to create log shape. Twist ends of parchment to seal. Trim ends of parchment if necessary.
- Refrigerate until firm, approximately 3 hours. Slice into "coins" to serve.
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