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garlic herb compound butter

Garlic Herb Butter Recipe

A simple compound butter with garlic and parsley that's perfect for garlic bread, potatoes or as a harb butter on steak.
Cuisine American
Keyword butter, topping
Prep Time 5 minutes
chill 30 minutes
Servings 12
Calories 137kcal
Author Jenna Shaughnessy


  • 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.


Apart from the butter, I don't accurately measure anything in this recipe. I usually just grab a bunch of parsley and a quick squeeze of lemon juice. 


Calories: 137kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 136mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg