Homemade Garlic Herb Butter is the best rich and flavorful topping for steak or prime rib! This quick and easy recipe is as simple as combining quality butter with minced garlic and fresh herbs. Keep the compound butter in the refrigerator or freezer to always have on hand for spreading on bread, veggies, pasta, chicken, or shrimp.
After learning the best way to cook filet mignon, I knew it was not complete until I had the perfect garlic herb butter to compliment it.
And much like the steak recipe, I was surprised to discover how easy it is to make your own at home. You will only need a few simple-to-find ingredients and less than 10 minutes!
Also, since it freezes and refrigerates wonderfully, you will be able to use a tablespoon or two when you want to add a bit of garlicky goodness to your next steak, shrimp, or vegetable dish!
No need to pull out a press or finely chop a bunch of herbs for added flavor. Nope, you’ll already have your restaurant-quality compound butter ready to rock and roll!
Ingredients
The simple ingredients you need to make this homemade Garlic Butter recipe include:
- Butter. Choose a quality type 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 kind.
- Garlic. Fresh finely minced cloves give an amazing flavor. Learn how to mince garlic for the best results. You can also try roasting the garlic cloves, if you’d prefer!
- Herbs. A combination of fresh parsley, rosemary, and thyme are used in this recipe. Mix things up and try oregano, dill with lemon zest, basil, or cilantro and lime zest. Or, give it a kick with red pepper flakes!
How to Make Garlic Butter
The basic steps for making homemade Herbed Garlic Butter are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
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 the Flavor
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.
Rolling It Up
Place the mixed butter at the end of a 12-inch long sheet of wax paper.
Form the butter into a log approximately 6-8-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.
Chill in 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.
Serving
As mentioned previously, this garlic herb butter was made for steak but has SO much potential to bring tons of flavor to all of your favorite recipes. A few ways you can use up your herb butter include:
- Bread – Slather it on to turn a loaf of bread or dinner rolls into the best garlic bread you’ve ever had!
- Pasta – Add a touch of lemon zest and juice to make an incredibly easy pasta sauce. It’s also delicious on Gnocchi.
- Vegetables – The majority of this recipe was used for making air fryer broccoli and roasted asparagus, but would also be amazing on boiled corn along with some Parmesan cheese.
- Meat – Melt it over the top of prime rib, shrimp, and chicken.
Dietary Modifications
The recipe you’ll find below is already vegetarian, low-carb, keto, and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-Free – Select dairy-free butter.
- Vegan – Choose a plant-based butter.
- Whole30 or Paleo – Substitute the butter for ghee.
Meal Prep and Storage
- To Prep-Ahead: Let the butter rest at room temperature, mince the garlic, and chop the herbs.
- To Store: Seal in an airtight container and refrigerate for up to 2 weeks. Since the herbs are fresh, the flavor will lose a bit of its potency the longer it is stored.
- To Freeze: Keep it tightly wrapped in wax paper and then place in a ziplock bag or plastic, freezer-safe container for up to 6 months.
FAQs
Yes, all of the ingredients in garlic butter are naturally low in carbohydrates which results in a keto-friendly recipe.
While it is technically safe to leave out at room temperature for a day, the herbed garlic butter will last longer when stored in the refrigerator.
Yes. Avoid giving any garlic to your furry friend, as it is very dangerous for them to consume.
Expert Tips and Tricks
- Choose quality. Picking a butter with amazing flavor will really pay off in the end result.
- Be patient. Let the butter come to room temperature first so it is easier to mix.
- Make extra. Because this freezes well, it is a great make-ahead recipe.
- Mix it up. Try a variety of flavor options each time to keep things interesting!
Recipes to Use Garlic Butter
Use this delicious garlic butter to add amazing flavor to the following recipes:
Pasta Primavera with Lemon Garlic Butter
Homemade Garlic Herb Butter Recipe
Homemade Garlic Herb Butter is the best rich and flavorful topping for steak or prime rib! Keep the compound butter in the refrigerator or freezer to always have on hand for spreading on bread, veggies, pasta, chicken, or shrimp.
Ingredients
- ½ cup butter room temperature*
- 2 cloves garlic finely minced
- 1 tsp. rosemary fresh, finely chopped
- 1 tsp. thyme fresh, finely chopped
- 2 Tbsp. parsley fresh, finely chopped
Instructions
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In a medium-sized bowl cream the butter with a spoon or fork until smooth.
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Add garlic and herbs. Stir until just mixed. Serve immediately or shape into a log.
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To Shape into a Log: 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.
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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.
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Refrigerate for at least 2 hours before serving or up to overnight. Serve with steak, chicken, shrimp, vegetables, or as a spread on bread. Enjoy!
Recipe Video
Recipe Notes
- If vegan or dairy-free, you can also use Earth Balance’s “butter” sticks in place of the butter.
- If on a Paleo or Whole30 diet, feel free to substitute ghee butter in place of the regular butter to fit your dietary needs.
- Use a good quality butter for best results. Depending on your taste preference, you can use salted or unsalted butter.
- To Store: Seal in an airtight container and refrigerate for up to 2 weeks. Since the herbs are fresh, the flavor will lose a bit of its potency the longer it is stored.
- To Freeze: Keep it tightly wrapped in wax paper and then place in a ziplock bag or plastic, freezer-safe container for up to 6 months.
Simple Syrup
Lime Sorbet
Peach Sorbet
Air Fryer Salmon
Sonya says
Can I use dried herbs?
London Brazil says
You definitely can, Sonya! Just make sure you reduce by 1/3 of the amount of the fresh herbs used.
Priscilla T Moffett says
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!
London Brazil says
That’s just the garlic I think you’re seeing! You can also add in some lemon zest too – it would probably be delicoius!
Sandra says
The compound butter was AMAZING on our boneless chicken breast!! I used salted butter. Thank you!!
London says
Yummm!!! So happy you enjoyed it, Sandra! Thanks so much for your comment and rating!
Sherry says
Hi is the butter you use salted or unsalted? 🙂
London says
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 🙂
Bahea says
I’m planning to make this butter this week. Do you roast the garlic before crushing it or just crush fresh as-is?
London says
You can make it either way! Can’t wait to hear what you think 🙂
Addie says
Going to make this tonight to eat with our salmon. Thanks for the recipe!
London says
Yay!! Can’t wait to hear what you think, Addie!