If you’re not using this garlic herb butter on your next steak then we can’t be friends anymore! JK but real talk, this Compound butter will elevate any cut of beef, pork or chicken to another level and don’t get me started on Seafood, Basically you’ve got Instant Scampi if you add some lemon and wine. I keep this in my freezer at ALL TIMES!
I posted a pic of some pork chops my brother cooked the other night and he topped them with some herb butter I had made for him. They came out great and as any good blogger does I took a quick pic of dinner before we ate and posted it on a few keto groups. It was a good pic especially for not even trying to style it and I barely even had to do any editing due to the perfect natural light at that time of day. Within minutes I had people wanting the recipe and I realized I’ve never written one down. Well I fixed that the next day and put this quick post together.
I’m the Bubba Gump of Compound Butter Recipes
I could probably write a book with just compound butter recipes, there’s just so many options and ingredients you could use. This is just a simple garlic herb butter that I make using the herbs out of my garden. It’s the perfect time of year to make this recipe when your herbs are about to start withering you can harvest them and make butter to last all winter.
Fresh is Best when it comes to Herbs
If you don’t have a garden you can buy your herbs at any market but if you must use dry herbs you’ll want to cut the recipe in half and use a 2-1 ratio of dry parsley to other herbs. I highly recommend fresh herbs though if at all possible. You can use any combination of herbs but some do go better with different meats. If you just want a basic all purpose butter then this one is perfect. Looking for more for seafood and chicken? You can add the juice and zest of one lemon and add a bit of extra thyme. If you’re using this with beef or pork you can add a tablespoon of Worcestershire and go heavy on the rosemary. I definitely recommend playing around with the recipe and customize it however you like.
This recipe is also fantastic for your Holiday Turkey. It really gives new meaning to the term Butterball.
Once you’ve made the base mixture you can even separate the butter into different containers and mix up different versions in each container. You can store the butter in any container with a lid in the fridge or freezer or you can use plastic wrap to roll into tubes so you can slice medallions and place on your meats and veggies as needed. Hope this recipe helps give you some ideas on ways to use up extra herbs and gives you a way to add extra flavor and fats to any meal.
Garlic Herb Butter
This particular batch contained: flat leaf parsley, thyme, oregano, basil and chives
- Other suggested herbs to use: cilantro rosemary, marjoram, dill, garlic shoots, scallions.
- In a bowl soften butter but don’t melt the butter.
- Harvest and wash herbs removing leaves and discard stems
- Finely chop herbs, mince garlic
- Whisk all ingredients until smooth.
- To make rolls layout a sheet of plastic wrap out and place a few scoops of butter in the center horizontally.
- Roll the plastic up then pinch the ends and continue to roll until the butter has tightened up and looks like a sausage.
- If there are any air pockets poke a hole with a toothpick. Then roll again.
- Using a sushi Matt form the the butter into a uniform cylinder and freeze overnight.
- Continue process and thaw one at a time as needed.