With some fresh herbs, butter, and garlic, you can make the secret ingredient that makes restaurant meals taste so good: compound butter. Packed full of flavor, garlic herb compound butter is surprisingly easy to make at home. Keep in the freezer and slice whenever you want to add a tasty boost to steaks, fish, sauces, or vegetables. It is perfect to season oven-baked salmon or roasted red potatoes and many other dishes.
Watch how to make it
How to make
Prepare The Ingredients: Remove the herb leaves from their stalks. Mince the fresh herbs into small pieces, then set aside in a small bowl. Then, peel the garlic cloves and grate. Set aside. Zest the lemon. Make The Butter: Add the unsalted butter, lemon zest, fresh herbs, salt, and pepper to a large bowl and mix well until all the ingredients have completely combined to form your compound butter mixture. Form in a log and refrigerate: On a piece of parchment paper, scoop out the softened butter from the bowl and place it in a line. Then, fold one side of the baking paper over the compound butter and form into a log shape. Roll the log over the rest of the paper to seal it, then twist the ends to keep it in place. You can also use plastic wrap to do this. Let it harden in the fridge for about 30 minutes. This lasts for up to a week in the fridge or freeze it for up to 6 months.
How to use
Because it’s packed full of flavor, garlic herb compound butter is the easiest way to add flavor to dishes. Spread over crusty fresh bread, bring even more flavor to garlic bread, or leave to melt over a juicy steak, chicken, or seafood – especially garlic butter shrimp or salmon. Add to veggies for flavor – I always add it to corn on the cob, sauteed mushrooms, spinach, asparagus, or green beans. Or, swap out ordinary butter in mashed potatoes or roasted potatoes for even tastier spuds. If you try this butter recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
