Garlic Herb Butter
Easy Compound Butter for Steak, Veggies, Bread, and Everything That Needs a Little Help
Some recipes are barely recipes, and honestly, we love those around here.
Garlic herb butter is one of those little kitchen tricks that makes dinner feel fancy without requiring you to put on real pants or dirty every bowl in the house. It is soft butter mixed with garlic, fresh herbs, a little salt, and just enough magic to make steak, vegetables, potatoes, bread, and grilled anything taste like you planned ahead.
Which you may have.
Or you may have remembered butter exists at the last minute. Both are valid.
Ingredients
1 cup salted butter, softened
2–3 cloves garlic, finely minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon fresh rosemary or thyme, finely chopped
½ teaspoon black pepper
1 teaspoon lemon zest, optional but lovely
Pinch of flaky salt, optional
Instructions
Add the softened butter to a small bowl.
Stir in the garlic, parsley, chives, rosemary or thyme, black pepper, and lemon zest if using.
Mix until everything is well combined and the herbs are evenly tucked into the butter like they belong there.
Spoon the butter onto a piece of parchment paper or plastic wrap. Roll it into a log, twist the ends, and chill until firm.
Slice off rounds as needed and let the butter melt over warm steak, roasted vegetables, baked potatoes, grilled corn, sourdough bread, or anything that looks like it needs a little encouragement.
How to Use Garlic Herb Butter
This butter is wonderful on grilled steak, chicken, roasted vegetables, baked potatoes, warm bread, corn on the cob, pasta, and even scrambled eggs.
Basically, if it is warm and needs flavor, this butter understood the assignment.
Storage
Keep garlic herb butter wrapped in the refrigerator for up to 1 week.
For longer storage, freeze it for up to 3 months. Slice it into rounds before freezing so you can grab one or two pieces at a time like the organized kitchen person you are pretending to be.
Simple & Rooted Tip
Use whatever fresh herbs you have on hand. Parsley, chives, thyme, rosemary, basil, oregano, or dill can all work. This is a good way to use up those little handfuls of herbs from the garden before they get dramatic in the fridge. This can also be frozen for future grilling.
