Looking for a simple compound butter? Then try our garlic herb butter! The name says it all, unsalted butter combined with garlic and a medley of fresh herbs.
One of my guilty pleasures is definitely butter. I know it sounds strange, but hear me out.
There are few ingredients as satisfying or useful than plain old unsalted butter. With that being said, it doesn’t mean we can’t make it even better.
For today’s post, Kim and I decided to share our garlic herb butter. I’ve been making compound butters for years now, but this one was created by Kim.
She did an excellent job because this condiment is outstanding!
It’s made the same way as my sour cream and chives butter, but has a different flavor altogether.
If you haven’t tried that one, take a look at it as well. In the meantime, how about we get started with today’s recipe?
Garlic Herb Butter Recipe Instructions:
First and foremost, the butter must be softened before getting started. So, make sure you remove it from your fridge a few hours before you make the compound butter.
I would not recommend softening it in a microwave. Place it in a warm spot and let it come to room temperature naturally.
While the butter softens, you can mince the garlic and chop all of your fresh herbs.
Once everything is ready, combine the butter, salt (if you’re using unsalted butter), minced garlic, fresh parsley and herbs, and black pepper.
You’re garlic herb butter should look like the mixture seen in the photo below.
After that, scoop the mixture onto a large piece of plastic wrap.
Roll the garlic butter into a log and twist off the ends. Again, use the picture below as a reference.
Now, once you’ve rolled the mixture into a log, place it into your fridge to chill for at least an hour.
It will firm up and will be ready for you to use.
That’s it your garlic herb butter recipe is done!
Kim and I hope you enjoy the condiment and wish you all the best 🙂
Garlic Herb Butter Tips:
As you may have noticed, I listed a hand or stand mixer as optional equipment.
You can use either of these appliances in place of the rubber spatula to mix the ingredients. However, they are not necessary for the recipe.
Not everyone wants to melt the butter in order to use it. This condiment can be turned into, “margarine like,” spread by adding one extra ingredient.
All you need to do is use a whisk to whip in about one-third (1/3) a cup of olive or vegetable oil into the butter.
Complete this step before rolling it in the plastic. Doing so, will prevent the butter from fully hardening in the fridge.
Now you’ve created a spread that’s much easier to work with on soft breads.
Remember, the main components of any compound butter are softened butter and any herbs or spices you desire.
For example, maybe you want to create a sweetened butter for pancakes and waffles. Well, switch out the garlic and herbs for cinnamon and brown sugar.
Hopefully, you get the idea and start creating your own unique flavored butters and spreads.
- 1 cup unsalted butter, softened
- 1 teaspoon kosher salt
- 2 garlic cloves, minced
- 2 tablespoons freshly chopped parsley
- 2 tablespoons fresh herbs, rosemary, oregano thyme, etc.
- 1 teaspoon ground black pepper
- In a small bowl, combine all the ingredients.1 cup unsalted butter1 teaspoon kosher salt2 garlic cloves2 tablespoons freshly chopped parsley2 tablespoons fresh herbs1 teaspoon ground black pepper
- Then place the ingredients on a piece of plastic wrap, and roll closed. Twist the ends to secure.
- Place the butter into the refrigerator for an hour to firm.
- Serve on toast, steak, corn on the cob, sauteed vegetables, etc.