I’m one of those people that puts garlic in almost everything that I make. It’s the secret ingredient that takes most dishes from “good” to “great”. And while it really is such an important ingredient for elevating dishes, it’s even more delicious when it’s not hidden among a gazillion other ingredients.
This garlic herb butter is like like your basic garlic butter, but 1000 times better. It’s incredibly easy to make and makes the world’s best garlic bread. Not only that, but it’s amazing as a steak butter or melted over baby potatoes.
Once you discover the world of compound butters – which is just a fancy term for butter with other things added – you’re going to be obsessed. They can be savory, like this garlic herb butter is, or sweet like my favorite butter for scones, orange butter.
How to Make it
I’ve added a video to show you how incredibly easy this butter is to make but essentially you mix everything together in a bowl, then plop it on some plastic wrap and roll into a log shape. Then refrigerate until solid. Easy!
If you’re using unsalted butter, then you will definitely want to add a good fat pinch of salt. I usually have salted butter on hand, so that’s what I used and still added a little bit more salt. That’s a personal preference thing, though.
Uses for Garlic Herb Butter
- For garlic bread: put a pat on a slice baguette and put under the broiler for 2 -3 minutes. Absolute perfection!
- Steam or roast baby or fingerling potatoes and finish off with a pat of butter on top. The taste is amazing!
- The perfect garlic herb compound butter for your steak. Experiment with other herbs, like rosemary and thyme too!
Other Recipes You’ll Enjoy
- No Knead Crusty Bread
- Easy Honey BBQ Crockpot Meatballs
- Green Goddess Rice Pilaf
- Roasted Turkey Breast with Vegetables
Garlic Herb Butter Recipe
- 8 oz butter softened
- 1 clove garlic minced
- pinch pepper
- pinch salt to taste
- ¼ cup flat leaf parsley
- 1 teaspoon lemon juice
- In a medium bowl, add softened butter, minced garlic, salt and pepper. Mash together with a fork.
- Finely chop the parsley then add to the butter mixture along with a squeeze of lemon juice (about 1 teaspoon, you don't need to measure it). Mix to combine.
- Spoon the mixture into the center of a large piece of plastic wrap. Fold over the plastic wrap and start rolling and shaping the butter into a log. Shape.
- Chill for about 30 minutes until the butter has firmed up.
- The compound butter will keep in the fridge for several weeks. Keep it in a sealed container or tightly wrapped to prevent the garlic smell from seeping into other foods.