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Butter is a favorite food at our house. It’s packed with fat soluble vitamins and beneficial fats that are great for health. I use butter in cooking, on vegetables, and even in my coffee. One way to really amp up your butter game is with these herb compound butter recipes. Made with fresh herbs and butter they’re the perfect accompaniment to veggies, baked potatoes, and more!
It’s way tastier (and healthier!) than margarine or vegetable oils.
Compound Butter Recipe
Recently I went out to dinner at a nice restaurant and decided on the steak. It came topped with an herb-infused compound butter. The flavored butter with the steak and vegetables was one of the best things I’ve ever had.
Since gourmet restaurant meals are definitely not in the budget very often, I decided to recreate the herb-infused compound butter at home. I’ve enjoyed experimenting with different flavor combinations. So far some flavors I’ve tried are garlic herb compound butter with both fresh garlic and roasted garlic. The honey butter with some fresh rosemary and a pinch of sea salt was also delicious!
I could literally eat this stuff plain (and I might occasionally do that).
For savory dishes, compound butter adds extra flavor. Plus you get all the health benefits of various fresh or dried herbs and it makes a gorgeous presentation. Both salted butter and unsalted butter will work here. If you’ve never tried it, take a few minutes and spice up your butter!
A few notes I’ve found along the way:
- It’s important to ensure the butter is soft but not completely melted before mixing it with herbs. Using softened butter intensifies the flavor and makes the process easier.
- Add a teaspoon of high-quality olive oil for a more spreadable compound butter and great flavor.
- This won’t store long in the fridge because it’s often eaten within hours at our house.
Herbal Butter Flavors
There are so many different options when it comes to compound butter! You can make either sweet or savory versions for both sweet and savory foods. Here are a few seasonings to try. I’ve also included more flavor combination options in the recipe notes below.
- Cilantro, lime juice, and chili powder
- Garlic cloves and shallots
- Lemon juice and black pepper
- Oregano, basil, and Parmesan cheese (grated)
- Honey, rosemary, and a pinch of sea salt
How to Use Compound Butter Recipes
I use compound butter recipes to top almost everything savory. Here are a few ideas on how to use your compound butter. Just add a hearty dollop and let the butter work its magic.
Herb-Infused Compound Butter Recipes
Herb-infused compound butters combine the savory richness of butter with the freshness and intense flavor of various herbs for a delicious and simple condiment.
- ½ cup butter (softened to room temperature)
- 1 TBSP fresh basil leaves
- 1 TBSP fresh parsley
- 1 TBSP fresh chives
- 1 clove garlic (finely minced)
- 1 tsp olive oil (optional)
Soften the butter to room temperature and place it in a medium bowl.
Finely chop all herbs and add them to the bowl with the butter.
Mince garlic as finely as possible and add it to the bowl.
Add the olive oil to the bowl if using and mix until all the herbs are evenly incorporated.
Scoop the herbed butter mixture into the center of a piece of parchment paper.
Spread the butter into a log 6-8 inches long and roll it in the parchment paper.
Refrigerate for at least four hours (or overnight if possible).
Serve on meats, vegetables, in rice, or whatever else sounds good!
See variations below.
Herb-Infused Compound Butter Recipes
Amount Per Serving (0.5 TBSP)
Calories from Fat 54
% Daily Value*
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 2g
Vitamin A 213IU4%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
- The zest of one organic lemon and one organic lime (great on fish)
- 3 TBSP of toasted pecans or walnuts, finely chopped, and 2 TBSP of honey
- 1 TBSP each of fresh parsley, chives, rosemary, and tarragon, finely chopped
- 2 TBSP fresh mint, finely chopped, and 1 TBSP lemon zest (great on lamb)
- 3 TBSP fresh dill, finely chopped, and 1 TBSP orange or lemon zest (great on fish or vegetables)
Have you ever tried compound butter before? What are some of your favorite dishes to eat it with? Leave a comment and share below!