Description
This easy garlic-herb compound butter comes together in minutes and adds rich flavor to steak, chicken, seafood, potatoes, vegetables, and bread. It also stores well in the refrigerator or freezer.
Ingredients
For garlic-herb compound butter
- 1/2 cup (1 stick; 113 g) unsalted butter
- 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley
- 4 garlic cloves, finely chopped or pressed
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon finely ground black pepper, plus more to taste
Tools
- Small bowl
- Fork or small silicone spatula
- Knife and cutting board
- Garlic press (optional)
- Plastic wrap, parchment paper, or wax paper (optional); only needed if you want to shape the butter into a log
Instructions
Soften the butter
- Cut the butter into small cubes and place it in a bowl. Let it sit at room temperature for 20 to 30 minutes, until soft enough to mash easily with a fork but not melted.
- To speed things up, microwave it in 5-second intervals, checking after each one.
Prep the herbs (Skip this step if using dried herbs)
- While the butter softens, finely chop the parsley and rosemary. Chop the rosemary especially fine so it blends evenly into the butter and does not feel tough or woody.
- If you wash the herbs, dry them thoroughly before chopping.
Add the garlic and seasonings
- Once the butter is soft, peel the garlic. Finely mince it on a cutting board, or press it directly into the bowl.
- Add the parsley, rosemary, salt, and black pepper.
- Mash and stir everything together with a fork or small silicone spatula until evenly combined.
- Taste and add more salt or pepper as needed.
Use or refrigerate
- At this point, the garlic-herb compound butter is ready to use. You can use it right away while it’s still soft, or store it in an airtight container in the refrigerator for up to 4 days.
- For easy-to-slice portions or longer storage in the freezer, continue below to shape the butter into a log.
Shape it into a log (optional)
- Spoon the butter near one edge of a sheet of plastic wrap, parchment paper, or wax paper.
- Use a spatula to shape the butter into a rough log, keeping the thickness as even as possible.
- Roll it up tightly in the wrap, smoothing and shaping it as you go, then twist the ends closed. For extra support, you can wrap the log in aluminum foil.
Chill and slice
- Refrigerate the compound butter for at least 1 hour, or until firm enough to slice cleanly. If you need it sooner, place the wrapped butter in the freezer for 15-20 minutes to speed up the firming process.
- Once the compound butter is firm, unwrap the log and cut off as many slices as you need. Use a sharp knife with a thin blade for clean, even slices. Rewrap the remaining butter and return it to the refrigerator or freezer.
Serve
- Place about 1 tablespoon of compound butter, or one slice from the log, on top of each steak as soon as it comes off the heat.
- Let the steak rest as usual while the butter melts.
Notes
Short-term storage: If you plan to use the butter within 4 days, keep it in a tightly covered bowl or transfer it to an airtight container. Refrigerate at 40°F (4°C) or below.
Long-term storage: Shape the butter into a log, wrap it tightly, and place it in a freezer bag. You can also chill the log, cut it into individual slices, and freeze them for easy portions. Freeze the slices in a single layer on a parchment-lined plate or tray until firm, then transfer them to a freezer bag. For the best quality, use within 2 to 3 months.
Food safety note: The National Center for Home Food Preservation recommends refrigerating homemade garlic-in-oil mixtures for no more than 4 days. That guidance is specific to garlic in oil, not garlic butter. Because this recipe also combines fresh garlic with fat, I use the same conservative 4-day refrigerated storage limit.
Do not leave garlic-herb butter at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
For more tips, check the FAQ section above the recipe card.