Elevate your dish with this flavorful garlic herb butter. Prepped in just 10 minutes with 5 simple ingredients. Great for adding to meat, bread, vegetables and more.
Table of Contents
Homemade Garlic Herb Butter
Making a compound butter is the perfect way to add some extra flavor to your meals. It’s one of my favorite ways to use up leftover fresh herbs. This is a savory compound butter, but you can also make sweet versions like my cinnamon butter or my dreamy orange butter.
Garlic herb butter is the perfect spread to add to your Thanksgiving turkey. I also love adding a dollop on top of my steak, adding to grilled corn or spreading some on a slice of homemade french bread.
Not only is this herb butter easy to make, but it looks fancy and can be prepped in less than 10 minutes. You’ll only need 5 simple ingredients to get started. You can serve it right away, but I like to let the flavors marinate together in the refrigerator for at least an hour.
5 Simple Ingredients
With so few ingredients, be sure to use the freshest and very best to get the most flavor.
Find the full printable recipe with specific measurements below.
- Butter: The base of this recipe starts out with unsalted, softened butter. You can use salted butter if you only have that type on hand, just don’t add any extra salt in when seasoning it.
- Garlic: Fresh minced garlic adds the best flavor. I usually add in 2 cloves (about 2 teaspoons minced), but feel free to add more or less to taste.
- Salt: If using unsalted butter, mix in some sea salt for another layer of flavor. Don’t add any if using salted butter…you don’t want it to be overly salty.
- Pepper: Add in a dash of freshly ground black pepper to taste.
- Herbs: These really take the butter up a notch! Using fresh herbs (vs. dried) makes all the difference. Fresh rosemary, thyme, chives, parsley or sage all taste amazing.
How to Make Herb Butter
Three simple steps to have a flavor-boosting butter on hand.
- Mix. Use an electric mixer to cream together all of the ingredients. You’ll want to mix it until the consistency is nice and fluffy, which usually takes around 1 to 2 minutes. Give it a taste and add any extra seasonings as needed.
- Chill. After you’ve mixed the butter, I’d recommend chilling it in the refrigerator for about an hour. It has more flavor this way, although you could always serve it right away too. I like to scoop the butter onto a piece of plastic wrap and then roll it into a log shape. Then let chill in the fridge.
- Serve. Remove the herb butter from the fridge about 10 minutes before serving. This gives it time to soften, so that it’s easy to spread.
While I prefer the flavor fresh herbs offers, you can definitely use dried herbs, if you’d like. Just replace the 1 to 2 tablespoons fresh herbs with 1 to 2 teaspoons dried herbs.
Yes, you can. Replace the butter with Earth Balance’s “butter” sticks.
Yes! Everything in this recipe is low in carbohydrates.
Storing + Freezing
- Store: Keep in an airtight container in the refrigerator up to 2 weeks. The flavor may not be as strong the longer it is stored.
- Freeze: Place plastic-wrapped butter in a zip-top bag or a freezer-safe container up to 6 months.
More Ways to use it
- Mixed in with cooked pasta
- When making cast iron skillet potatoes
- To make cheesy pull apart bread or this French bread pizza recipe
- As a coating for roasted chicken
- When making garlic steak and potatoes
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Garlic Herb Butter
- ½ cup unsalted butter , softened
- 2 teaspoons minced garlic
- ½ teaspoon fine sea salt (omit if using salted butter)
- ⅛ teaspoon freshly ground black pepper
- 1-2 Tablespoons freshly chopped herbs (such as rosemary, thyme, chives, parsley, basil, oregano, tarragon, or sage)
- In the bowl of a stand mixer fitted with a paddle attachment, mix butter, garlic, salt, pepper and herbs 1 to 2 minutes, or until nice and fluffy.
- Place the butter on a piece of plastic wrap and roll into a log or place in a small mason jar. Chill in the refrigerator at least 1 hour, or until ready to serve. This recipe also can be stored in the freezer.
- When ready to serve, let sit on the counter 10 minutes to soften slightly.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Can I use dry herbs? Buying fresh herbs are on pause. If not, do you have another awesome recipe with measurements and instructions on using dry herbs?
Yes you can, use 1 teaspoon dried for every tablespoon of fresh and taste as you go :)
Unbelievably good! We put this on a loaf of french bread last night and everyone loved it! Today everyone has been putting it on anything they can find.
Delicious butter! It was perfect for making garlic bread…we do that by using garlic butter on Italian bread slices and then broiling them until they’re perfectly browned. This butter was perfect for our garlic bread!
Enjoyed this with our steak dinner last night and it did not disappoint! So delicious and easy too!