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.
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
- Butter: The base of this recipe starts out with softened, unsalted 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
- 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.
More ways to use it
- Mixed in with cooked pasta
- When making cast iron skillet potatoes
- To make cheesy pull apart bread
- As a coating for roasted chicken
- When making garlic steak and potatoes
Garlic Herb Butter
- 1/2 cup unsalted butter (softened)
- 2 teaspoons minced garlic
- 1/2 teaspoon fine sea salt (omit if using salted butter)
- 1/8 teaspoon freshly ground black pepper
- 1-2 Tablespoons freshly chopped herbs (such as rosemary, thyme, chives, parsley or sage)
- In the bowl of an electric mixer, add your softened butter, garlic, salt, pepper and herbs. Mix for 1-2 minutes or until nice and fluffy. Salt and pepper to taste.
- Place the butter on a piece of plastic wrap and roll into a log or place in a small mason jar. Store in the refrigerator for at least one hour, or until ready to serve. This recipe also can be stored in the freezer.
- When ready to serve allow to sit out for 10 minutes to soften slightly.