Garlic Herb Butter

Left over herbs? Make a compound butter and freeze it.

Compound butters are not really that complex and they’re delicious.

I use my compound butter as a great addition to steak, to make garlic bread (which also transforms an ordinary sandwich into an extraordinary sandwich), or to toss with roasted veggies.

Compound butters are easy to make and store well in your freezer. Roll it in parchment paper then cut off what you need when you need it.

Garlic Herb Butter

This compound butter is not so complex!  Easy to make, stores wonderfully in the freezer, and is delicious in multiple applications.  

Author jshivey

Ingredients

  • 1 lb unsalted butter
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 3 cloves garlic
  • 1/2 shallot
  • salt to taste
  • pepper to taste

Instructions

  1. Take butter out of the fridge and bring to room temperature (if sticks are separated, this still may take an hour).  

  2. Mince garlic and shallots.

  3. Pull herbs from stems and chop as finely as possible.

  4. Add garlic, shallots, rosemary, and thyme to the softened butter.  Salt and pepper to taste (recipe calls for unsalted butter so you can control the salt level as you like.  If you use salted butter, you may wish to add less salt).  Mix all to incorporate. 

  5. Put mix onto parchment paper and roll into an 1″ to 1 1/2″ thick log.

  6. Freeze until needed.  To use, run a sharp knife under hot water and slice off as much as needed.  Bring back to room temp or melt in microwave.  

If you’re looking for some great kitchen tools to make recipes like this easier, look no further!

The following contains affiliate links meaning if you click through and make a purchase, I may receive a small commission at no additional cost to you.

The gadget on top is a garlic press and is my go to for crushed or minced garlic.

The bottom gadget is an alligator chopper and while originally intended for garlic, I use it to mince smaller items like shallots or jalapenos.

Happy cooking!

2 thoughts on “Garlic Herb Butter

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