Garlic herb compound butter is made with delicious herbs and garlic. Compound Butter is a great way to add a little pizzazz to any dish. Use it as a seasoning sauce for various proteins and veggies. This post may contain affiliate links. Read my disclosure policy here.
Compound butter is a softened butter that is creamed together with Supplementary ingredients. This kind of butter encompasses tons of recipes and flavor profiles, but this compound butter is creamed together with garlic and fresh herbs making it ideal for meats, veggies, and bread.
Let's take a quick look at the ingredients
• Butter-Either salted or unsalted butter will work for this.
• Garlic heads-If the heads are small use three.
• Olive oil
• Salt
• Pepper
• Fresh Herbs
Scroll down to the bottom for the printable recipe card!
Supplies Needed
Measuring spoons
Parchment paper
Aluminum foil
How to make garlic herb compound butter
Step 1: Prep and Preheat Take the butter out of the refrigerator and set it on the counter for about an hour. You want the butter to come to room temperature. Then, preheat the oven to 400℉.
Step 2: Prepare the Garlic Cut ¼ of the garlic off the top of the head. Then, place it on a piece of aluminum foil. Drizzle the olive oil over the top and sprinkle it with a pinch of salt and pepper.
Step 3: Roast the Garlic Fold the tin foil into a pouch by bringing the two sides together. Place the pouch in the oven, and roast the garlic for 45 minutes.
Step 4: Let Garlic Cool Remove the garlic from the oven and let cool.
Step 5: Add Garlic to a Bowl After the garlic has cooled, squeeze it from the bottom of the bulb and the cloves will come out of the top. Place the cloves into a bowl.
Step 6: Add Butter and Herbs Next, add the softened butter and fresh herbs to the bowl with the garlic. Mix until everything is combined.
Step 7: Harden the Butter Place the compound butter mixture in a log shape on a piece of parchment paper. Fold up one end of the parchment paper over the butter and roll it into a tube as tight as you can get it. Twist your ends and place it in the refrigerator until it is firm.
Use and Enjoy!
Tips for the Best Compound Butter
1. Do not soften butter in the microwave. You will have a watery mess if you soften the butter in the microwave. Allow it to come to room temperature.
2. Use a spoon or paddle for blending. If you use your hands, the butter will get too warm.
3. Mix in a wide-based bowl. It is easier to mix the butter and cream it together with your herbs if you have a bigger space to work with.
4. Use fresh herbs. The fresh herbs infuse better into the butter. Looking for more info on growing your own herbs and spices? Check out Porch.com!
5. Taste test it. Test a bit of your butter on a slice of bread before storing it. Then, gradually add more herbs or spices if needed.
What are the best herbs to use?
When I make compound butter, I use basil, thyme, parsley, chives, and cilantro. However, you can use any herbs that you want. Others use garlic powder, onion powder, rosemary, lemon zest, and sage.
You can use herbs that you have in your kitchen, but fresh herbs infuse into the butter much better giving you a stronger flavor. Keep in mind that you only need 2 tablespoons of herbs altogether.
What can I use compound butter for?
This compound butter is one that you would find at a steakhouse. With that being said, it’s more for savory foods or veggies. It’s typically cut into rounds and served on top of grilled meats, seafood like my Hot Garlic Shrimp, or roasted vegetables. You can use this recipe on a variety of foods including:
• Steak-My Pan-Seared Rib-Eye Steak and my Filet Mignon.• Chicken
• Bread- My No-Knead Artisan Bread
• Potatoes
• Pasta
• Roasted Vegetables
How to store/freeze compound butter
Store the rolled compound butter in the refrigerator for up to 2 weeks. Or place in a ziplock freezer bag and freeze for up to 6 months.
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Garlic Herb Compound Butter
Made with delicious herbs, garlic, and spices, Compound Butter is a great way to add a little pizzazz to any dish. Use it as a seasoning sauce for various proteins and
veggies.
Ingredients
- 2 sticks Butter, at room temperature
- 2 heads garlic
- 1 tablespoon olive oil
- Salt and pepper
- 2 tablespoon chopped fresh herbs like Basil, thyme, parsley, chives, cilantro
- Parchment paper
Instructions
- Remove the butter from the refrigerator and allow it to come
to room temperature. - Preheat oven to 400 degrees
- Cut off ¼ from the top of the head of garlic and place it on a piece of aluminum foil.
- Drizzle the olive oil over the top and sprinkle a pinch of salt and pepper. Bring the two sides together and fold into a pouch. Roast in the oven for 45 minutes. Remove from
the oven and let cool. - Once the garlic can be handled, squeeze from the bottom of the bulb and the cloves will come right out of the top, place the cloves in a bowl.
- Add the softened butter, fresh herbs to the bowl and mix until combined.
- Place the butter mixture in a log on a piece of parchment paper. Fold one end of the parchment paper over the butter and roll like a tube as tight as you can get it. Twist the ends and place in the refrigerator until firm.
- Cut slices to use on fresh bread, chicken, steak, potatoes, or even pasta. Store leftovers in the refrigerator.
Notes
It will keep 1-2 weeks in the refrigerator or up to 6 months in the freezer.
You can use unsalted or salted butter
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 229Total Fat 25gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 8gCholesterol 61mgSodium 220mgCarbohydrates 3gFiber 0gSugar 0gProtein 1g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
You can also add lemon zest to this butter compound to add an additional dimension of flavor!
Yay, Penny I use it on everything! So happy you love it 🙂
Hi Miss Wendie,
All I can say is oh my goodness. Made this for Christmas dinner and everybody loved it. I could not find basil at the store so that was the only thing I was missing. Thank you very much.