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This garlic herb compound butter is made with roasted garlic, fresh herbs, and lemon zest. Perfect for steak, chicken, fish, corn on the cobb, vegetables, or bread!
If you want to get creative in the kitchen, compound butter is the thing to make! You can make it sweet, savory, or spicy. All you need is butter, your favorite spices and herbs, and some plastic wrap!
Why You’ll Love This Recipe
- Store-bought compound butter can be super expensive. Homemade is much more economical.
- Requires minimal ingredients.
- The perfect recipe to make when your herbs are about to go bad.
Ingredient Notes
- Butter – I used unsalted butter and seasoned it with salt. You can use salted or unsalted butter, just make sure it’s softened at room temperature.
- Herbs – Fresh herbs are a must! Avoid dried herbs. I used a combination of fresh parsley, chives, thyme, and rosemary.
- Garlic – Roasted garlic is what I used but if you want to make this quick, grate a few garlic cloves instead.
- Lemon Zest – Optional but it adds flavor!
Step-By-Step Instructions
- Preheat your oven to 400 degrees F.
- Slice the garlic head in half and place it on a large piece of aluminum foil. Drizzle some olive oil over the garlic and season with salt. Seal the foil and pop it in the oven for 30 minutes.
- Once the 30 minutes are up, allow the garlic to cool for at least 20 minutes. Once it’s cool enough to handle, squeeze the garlic cloves out and finely mince them.
- Combine all of the ingredients in a bowl and mix until well combined. Season with salt and check for seasoning.
- Place the butter mixture on a piece of plastic wrap and roll it into a log. Twist the ends to seal and refrigerate for at least 1 hour. You can also freeze it for 25-30 minutes.
- Slice into rounds when ready to use and enjoy!
Top Tips
- Make sure the herbs are fresh and the butter is softened at room temperature.
- If you want a very intense garlic flavor, add 1 tsp of garlic powder.
- Use good quality butter for the best results.
- You can use any herbs you have on hand such as basil, oregano, and cilantro.
- If you don’t have plastic wrap you can place the butter mixture in a mason jar.
Can I Double The Recipe?
Absolutely! Feel free to double or triple the recipe.
Storage
This garlic herb compound butter will stay fresh for about 1 month in the refrigerator or 3 months in the freezer.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Garlic Herb Compound Butter
Ingredients
- 8 tbsp softened butter, salted or unsalted butter
- 5 garlic cloves
- 2 tbsp fresh parsley, chives, rosemary, and thyme
- 1/4 tsp lemon zest
- salt to taste
Instructions
- Preheat your oven to 400 degrees F.
- Slice the garlic head in half and place it on a large piece of aluminum foil. Drizzle some olive oil over the garlic and season with salt. Seal the foil and pop it in the oven for 30 minutes.
- Once the 30 minutes are up, allow the garlic to cool for at least 20 minutes. Once it's cool enough to handle, squeeze the garlic cloves out and finely mince them.
- Combine all of the ingredients in a bowl and mix until well combined. Season with salt and check for seasoning.
- Place the butter mixture on a piece of plastic wrap and roll it into a log. Twist the ends to seal and refrigerate for at least 1 hour. You can also freeze it for 25-30 minutes.
- Slice into rounds when ready to use and enjoy!
Notes
- If you don’t have plastic wrap you can place the butter mixture in a mason jar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
