Making your own compound herb butter is an easy way to add bold flavor to steaks, seafood, chicken or bread. With just a few fresh ingredients you can customize the balance of herbs, garlic and spice to suit your taste. Store any leftovers in the refrigerator for weeks and use slices as needed to finish grilled or roasted dishes.
Table of Contents
- How to make compound herb butter.
- Frequently Asked Questions:
- Compound Herb Butter Recipe
How to make compound herb butter.
Choose a high-quality butter with a higher butterfat content for richer flavor and a smoother texture. Unsalted butter lets you control the seasoning.
In a mixing bowl, combine 1 stick of softened butter with finely chopped parsley, rosemary and sage. Grate fresh garlic cloves for brightness and a little heat—then add salt and crushed red pepper to taste. Mash and stir the mixture until the herbs and garlic are evenly incorporated and the butter is smooth.
Dad’s Seasonings
Must have grillin seasonings!
Spoon the butter onto plastic wrap, roll it into a tight log, and twist the ends to seal. Chill in the refrigerator until firm, then slice into rounds. The log shape makes it easy to portion and store.
When ready to serve, place a few slices on a hot steak so the butter melts into the meat, or melt a pat and spoon it over grilled shrimp for a restaurant-style finish. This compound butter pairs well with many proteins and vegetables—experiment with different herbs or add lemon zest for brightness.
Frequently Asked Questions:
Treat homemade compound butter like regular butter: refrigerated, it will keep for several weeks to a few months. For longer storage, wrap tightly and freeze for up to 6 months.
Printer friendly recipe below:
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Compound Herb Butter
Ingredients
- 1 stick Unsalted butter
- 3 Garlic cloves
- 2 tbsp Parsley
- 2 tbsp Rosemary
- 2 tbsp Sage
- 1/2 tbsp Salt
- 1/2 tbsp Crushed red peppers
Instructions
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In a mixing bowl, add 1 stick of room-temperature butter with chopped parsley, rosemary and sage. Add freshly grated garlic, salt and crushed red pepper, then mix until the butter is evenly blended with the herbs.
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Place the mixture onto plastic wrap, roll into a tight log and refrigerate until firm. Slice as needed and enjoy.
Nutrition
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