Herb and Garlic Compound Butter
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- 22 comments
Take your cooking to the next level by making this easy to prepare herb and garlic compound butter that comes together in minutes.
We love adding delicious flavors to our food. Whether it’s using herbs or delicious sauces like beurre blanc or chimichurri, we can’t get enough.
Compound Butter
Compound butter is creamed butter with other ingredients such as herbs, garlic, wine, shallots, etc. It used in a myriad of ways, whether it’s finishing off a steak or tossing it in some pasta, it is a fantastic way of adding loads of flavor to your food.
My favorite aspect of compound butter is the freedom you have to customize it to your liking. You can seriously add whatever you want, and the best part is if you make too much don’t worry because it freezes very well.
How to Make It
Follow these simple instructions for how to make this tasty herb and garlic butter:
- Add your softened butter to a stand mixer and whip with the paddle attachment on high speed for 5-7 minutes until it becomes light and fluffy.
- Next, add in your desired ingredients and mix on low speed for 1-2 minutes until incorporated and then use.
Flavor Profiles
There are many possibilities when it comes to making compound butter, and here are some of the things you can use in it, but please don’t feel limited by this list:
- Garlic
- Shallots
- Caramelized Onion
- Beer
- White
- Pernod
- Vermouth
- Parsley
- Thyme
- Rosemary
- Dill
- Sage
- Cilantro
- Lemon
- Lime
- Cheese
- Salt
- Pepper
Make-Ahead and Storage
Make-Ahead: You can make this up to several days ahead of time. Keep in the refrigerator or freezer or until you are ready to use it.
How to Store: Cover and keep in the refrigerator for up to 7 days. Cover and freeze for up to 6 months.
chef notes + tips
- You can use this butter directly from the freezer into whatever you want to use it in.
- Always use unsalted butter when making this.
Recipes to Use it In
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Herb and Garlic Compound Butter
Ingredients
- 2 sticks softened unsalted butter
- 1 finely minced clove of garlic
- ¼ cup chopped parsley
- 3 tablespoons chopped chives
- 1 ½ tablespoons chopped thyme
- sea salt and pepper to taste
Instructions
- Add the butter to a stand mixer with the paddle attachment and mix on high speed for 5-7 minutes or until it’s light and fluffy.
- Next, add in the garlic, herbs, salt, and pepper and mix on low speed for 1-2 minutes or until it is completely mixed in.
- Serve.
Notes
- Make-Ahead: You can make this up to several days ahead of time. Keep in the refrigerator or freezer or until you are ready to use it.
- How to Store: Cover and keep in the refrigerator for up to 7 days. Cover and freeze for up to 6 months.
- You can use this butter directly from the freezer into whatever you want to use it in.
- Always use unsalted butter when making this.
Hello Billy, I’ve made this twice before which turned out magnificently! Yet somehow, this time, I managed to use too much lemon. Do you have any suggestions for what I can do to offset the overwhelming lemon taste? Thanks for all your great recipes and instructions!
add more whipped butter
Love this, what do I put it on?
I give several examples in the post, please read it 🙂
Is there any other reason to always use unsalted butter other than to control the salt?
No
This recipe was so easy to follow and create. I’m storing them in the freezer, just like I do with my homemade pesto. Pop them into small size ice cube trays and store them in a freezer bag. Used the first batch on baked haddock in foil. So yummy!