Fresh Herb Butter –  Variations & How To Use

When a bumper crop of fresh herbs spring up in your garden, they can be preserved quickly by chopping the leaves and making a fresh herb butter.

Herb butter, also known as “compound butter,” is butter that has been mixed with fresh or dried herbs. It usually is formed into a log, chilled until firm and sliced to serve on foods.

Fresh herbs can be turned into fresh herb butter in minutes. There are endless variations and uses for this versatile condiment. | www.grownupdish.com

Best Herbs To Make Fresh Herb Butter

Fresh herbs can be turned into fresh herb butter in minutes. There are endless variations and uses for this versatile condiment. | www.grownupdish.com

You can make fresh herb butter with virtually any fresh or dried herb (although I really prefer using fresh.) Some of my favorite combinations are:

  • basil and thyme
  • sage and roasted garlic
  • parsley, sage, rosemary and thyme (just like the song!)
  • garlic and tarragon

Fresh Herb Butters Have Endless Uses

Some recipes are ideal for fresh herb butter. Think about adding to a simple pasta, boiled or roasted potatoes, or steamed veggies.

Spoon the butter into a butter mold or shallow bowl or roll it into a log and serve it sliced into pats with a crusty loaf of bread.

Offer a variety of butters on a buffet table, or put an assortment into little serving bowls and give to friends. 

You can store herb butter in the freezer indefinitely and use it as a topping for pasta, grilled proteins (it’s amazing on steak) or to add extra oomph to a baked potato, corn on the cob, or any plain vegetable.

Fresh herbs can be turned into fresh herb butter in minutes. There are endless variations and uses for this versatile condiment. | www.grownupdish.com

The Best Butter To Use

Fresh herbs can be turned into fresh herb butter in minutes. There are endless variations and uses for this versatile condiment. | www.grownupdish.com

As with any recipe that uses minimal ingredients, quality counts. My two favorite butters to use are:

Both of these butters come in salted and unsalted varieties. You can use whichever you choose. If you use the unsalted version, add a pinch of salt to your mixture.

How To Make Fresh Herb Butter

  • Start with high-quality, room temperature butter. Let your butter sit at room temperature for several hours. Do not put butter in the microwave to try to quickly soften it. That’s usually a recipe for disaster.
  • Prep your herbs. Make sure your herbs are clean and dry. Rinse them and dry by wrapping in a clean kitchen towel or paper towel until their is no remaining moisture. You can finely chop herbs by hand or use a food processor.
  • Mix the butter with the softened herbs. Add any additional seasonings desired.
  • Place in an airtight container. My favorite storage method is to form a butter “log” with either waxed paper or plastic wrap. Twist the ends tightly and store in the freezer. You can easily cut off slices when you’re ready to use without defrosting the whole log.

PIN IT!

Fresh herbs can be turned into fresh herb butter in minutes. There are endless variations and uses for this versatile condiment. | www.grownupdish.com
Fresh herbs can be turned into fresh herb butter in minutes. There are endless variations and uses for this versatile condiment | www.grownupdish.com
Fresh herbs can be turned into fresh herb butter in minutes. There are endless variations and uses for this versatile condiment | www.grownupdish.com

Check out my other Condiment Recipes!

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Fresh herbs can be turned into fresh herb butter in minutes. There are endless variations and uses for this versatile condiment. | www.grownupdish.com

Fresh Herb Butter – Variations & How To Use


  • Author: jzmcbride
  • Total Time: 5 minutes
  • Yield: 1 stick butter

Description

Fresh herbs can be turned into fresh herb butter in minutes. There are endless variations and uses for this versatile condiment.


Ingredients

  • Room temperature butter
  • Fresh herbs of your choosing. I like to use about a cup of herbs for every stick of butter. You can chop them by hand or use a food processor.

Instructions

SAGE BUTTER

  • 1/2 cup butter (1 stick)
  • 1 cup chopped sage
  • (optional) 2 cloves roasted garlic

BASIC HERB BUTTER

  • 1/2 cup butter (1 stick)
  • 1 cup chopped herbs (mixture of parsley, thyme, rosemary)

GARLIC BUTTER

  • 1/2 cup butter (1 stick)
  • 6 – 8 garlic cloves (raw or roasted)
  • 1/2 cup chopped parsley

BASIL BUTTER

  • 1/2 cup butter (1 stick)
  • 1 cup chopped basil
  • (optional) 2 cloves roasted garlic

 

Notes

I like a very “herby” herb butter.  I use about a cup of fresh herbs for every stick of butter. If you want your butter less herby, use less.

You can chop fresh herbs by hand or use a food processor.

Store herb butter in an airtight container or form it into a log using waxed paper or plastic wrap and freeze.

Fresh herb butter keeps in the refrigerator for a couple of weeks and in the freezer indefinitely.

  • Prep Time: 5 minutes
  • Category: recipe
  • Cuisine: French

Keywords: herb butter, fresh herb butter, compound butter, garlic butter, sage butter, basil butter,

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