The garlic herb butter we can’t live without 😍
I originally made this garlic herb butter to go on top of my filet mignon recipe. But then Justin started putting it on EVERYTHING: Corn on the cob, dinner rolls straight from the oven, melted over air fryer broccoli, tossed with pasta on busy weeknights. You name it, this butter made it better!
But maybe the best part of all? Since it freezes beautifully, I always keep a batch in the freezer. Whenever I need a little extra something, I just slice off a round and let it melt right on top.
Instant flavor upgrade, every time.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Herbs. A combination of fresh parsley, fresh rosemary, and fresh thyme are used in this recipe. Mix things up and try oregano, dill with lemon zest, basil, or cilantro and lime zest. Fresh is better than dried herbs, but adjust the amounts if you go that way. Or, give it an extra flavor kick with red pepper flakes! You can also use a blend, like Italian seasoning.
- Butter. Choose a quality stick of butter you love the flavor of. Kerrygold or Plugra are excellent options. Earth Balance sticks are great for a dairy-free or vegan compound butter. Salted is recommended; however, if you are watching your sodium intake or prefer a little more control over the level of salt in your foods, you might want to opt for an unsalted butter. Softened butter is key to this herbed butter, so plan ahead.
- Garlic. Fresh finely minced cloves of garlic give an amazing flavor. Learn how to mince fresh garlic for the best results. You can also try roasting the garlic cloves, if you’d prefer! Garlic powder or garlic salt will not give you the same flavor.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cream the butter.
Make sure the butter has reached room temperature. The softer texture is ideal for mixing. Microwave it for 20-30 seconds if it isn’t to your desired consistency. However, do be careful that the butter does not completely melt!
Place the butter in a medium-sized bowl. Use a fork to mash the butter into a creamy consistency.
Mix in garlic and herbs.
Add the garlic and herbs and stir until everything is well incorporated.
At this point you can use it immediately, or shape it into a log.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Roll into a log.
Place the mixed butter at the end of a 12-inch long sheet of wax paper. A piece of plastic wrap is much harder to work with.
Form the butter into a log approximately 6- to 8-inches long.
Fold the wax paper over the log and begin to roll it, keeping the cylinder shape as you go. Twist the ends of the wax paper so the cylinder is sealed tightly.
How I always have garlic butter on hand!
I make a double batch of this garlic herb butter and freeze it in this silicone tray. Each cube is about a tablespoon, which is the perfect amount for a piece of fish, a bowl of pasta, or a skillet of veggies.
Once they’re frozen solid, I pop them into a freezer bag and grab one whenever I need it. SO much easier than slicing from a log!
Chill in the fridge.
For the log of butter to hold its shape, it must be refrigerated for at least 2 hours. You can also pop it in the freezer and speed this part up to 30-45 minutes.
How to Use Garlic Butter
I originally made this to top a steak, but honestly? This garlic herb butter makes just about everything taste better. Here are some of my favorite ways to use it:
On steak and seafood: Slice a round and let it melt right on top of a hot filet mignon, air fryer steak, or bacon wrapped scallops. It’s also incredible on lemon dill salmon, garlic butter shrimp, and stirred into shrimp creole at the very end.
On bread: Slather it on a warm baguette for the best homemade garlic bread you’ve ever had. It’s also amazing brushed on my copycat Cheddar Bay Biscuits or a piece of honey jalapeño cornbread straight from the oven.
On vegetables: This is where we use it the most. Toss it with air fryer broccoli, drizzle over roasted asparagus, or melt over boiled corn with a sprinkle of parmesan. It’s also the secret to incredible melting potatoes and roasted Yukon gold potatoes.
On pasta: Add a touch of lemon zest and juice for the easiest pasta sauce you’ll ever make. It’s also delicious tossed with gnocchi.
On appetizers: Melt a tablespoon over crab stuffed mushrooms or drizzle on crab bisque for an extra layer of richness.
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Homemade Garlic Herb Butter Recipe
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Equipment
Ingredients
- ½ cup butter room temperature*
- 2 cloves garlic finely minced
- 1 teaspoon rosemary fresh, finely chopped
- 1 teaspoon thyme fresh, finely chopped
- 2 tablespoons parsley fresh, finely chopped
Instructions
- In a medium-sized bowl cream the butter with a spoon or fork until smooth. Add garlic and herbs. Stir until just mixed. Serve immediately or shape into a log.½ cup butter, 2 cloves garlic, 1 teaspoon rosemary, 1 teaspoon thyme, 2 tablespoons parsley
- Tear off a 12-inch long piece of wax paper and place garlic butter towards the end of it. Shape it into what resembles a 6-8-inch long log.
- Pull the wax paper over the garlic butter and begin to roll it, reinforcing the log shape as you go. Once completely rolled up, twist the ends until tight.
- Refrigerate for at least 2 hours before serving or up to overnight. Serve with steak, chicken, shrimp, vegetables, or as a spread on bread.
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Video
Notes
- Butter: Use a quality butter you love the flavor of. Kerrygold or Plugrá are excellent options. Earth Balance sticks work great for a dairy-free or vegan version. Make sure the butter is softened to room temperature before mixing.
- Garlic: Fresh, finely minced garlic is a must. Garlic powder will not give you the same flavor. You can also try roasting the garlic cloves first for a mellower, sweeter taste.
- Herbs: Fresh rosemary, thyme, and parsley give the best flavor. If using dried herbs, use about 1/3 the amount called for in the recipe.
- Make ahead: This compound butter refrigerates and freezes beautifully. Roll it into a log using wax paper, twist the ends shut, and store in the fridge for up to 2 weeks or the freezer for up to 3 months. Slice off a round whenever you need it.
- Freezer trick: For easy portioning, press the soft butter into a silicone ice cube tray and freeze. Pop out a cube anytime you want to add instant flavor to a dish.
- How to use it: This garlic herb butter is incredible on Filet Mignon, Bacon Wrapped Scallops, Air Fryer Broccoli, pasta, corn on the cob, dinner rolls, or any roasted vegetable.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe, but i put it into a container instead of the log. I was curious about adding honey to it – would that be disastrous?
Hi Karen! While I haven’t tried adding honey to this recipe, I don’t think it would be disastrous. It just depends on how much you add and how sweet you like it. Let mw know how it goes!
Great for Italian Bread! Very flavorful, and definitely a keeper!!
Yay! So happy to hear you enjoyed the recipe, Connie! Thanks so much for taking the time to leave a comment and rating!
This is yummy! I made this butter and took it to my pastor ! He too loved it, I will definitely keep this in my freezer for myself an my pastor! Thank you for sharing! 😋🩷🤗
Yay! So happy to hear you enjoyed the recipe, Missy! I’m glad it was a hit. Thanks so much for taking the time to leave a comment and rating!
Can I use dried herbs?
You definitely can, Sonya! Just make sure you reduce by 1/3 of the amount of the fresh herbs used.
What are the yellow flakes? It looks like lemon zest? didn’t see that
in the recipe though.l
This sounds amazing….going to do it!
That’s just the garlic I think you’re seeing! You can also add in some lemon zest too – it would probably be delicoius!
The compound butter was AMAZING on our boneless chicken breast!! I used salted butter. Thank you!!
Yummm!!! So happy you enjoyed it, Sandra! Thanks so much for your comment and rating!
Hi is the butter you use salted or unsalted? 🙂
You can use salted or unsalted butter, Sherry! I always err on the saltier side so I tend to use salted. Hope you enjoy the recipe 🙂
I’m planning to make this butter this week. Do you roast the garlic before crushing it or just crush fresh as-is?
You can make it either way! Can’t wait to hear what you think 🙂
Going to make this tonight to eat with our salmon. Thanks for the recipe!
Yay!! Can’t wait to hear what you think, Addie!