Garlic Herb Butter for turkey, steak, garlic bread or corn on the cob! Fresh herbs, garlic, lemon juice and zest makes an easy compound butter that enhances the flavor of almost anything!
My husband has a saying – “everything is better with butter” (and bacon but we’ll save that for another day).
I can one-up him – everything is better with Garlic Herb Butter that takes just minutes to make and ramps up the flavor of practically everything.
what’s garlic herb butter for?
Garlic Herb Butter is just one kind of compound butter, softened and loaded with fresh herbs, garlic and a hint of lemon. It’s used to enhance the flavors of so many foods! Here are just a few starting with the ultimate Thanksgiving turkey (or turkey breast).
Garlic Herb Butter is smeared under – and on top of – the skin giving it amazing herb flavor and self-basting the meat for the juiciest turkey ever.
- grilled steak
- baked potatoes
- mashed potatoes
- garlic bread
- corn on the cob
- buttered noodles
what’s in garlic herb butter?
- salted butter softened to room temp
- fresh sage, rosemary, thyme and Italian parsley
- garlic cloves
- lemon juice and zest
- Containers for butter: 4 ounce jars OR plastic wrap for butter logs sliced to rounds.
How to make garlic herb butter:
It’s important to start with room temperature butter so your compound butter will blend better. If you’re just reading this and your butter isn’t room temp, microwave it for a few seconds on partial power – just be sure not to melt it – then continue with the recipe.
Finely chop the herbs then transfer all the ingredients in a medium size bowl. Mix until it’s combined well then spoon into 4 ounce size Mason jars.
If you prefer making butter rounds, place the butter on a large piece of plastic wrap then roll into a cylinder or log shape. Twist the ends to seal the butter and refrigerate until it’s solid then slice it into rounds when you’re ready to use.
flavor Variations to this recipe:
Once you make compound butter, you’ll want to make it again and again. It also makes a great gift for the holiday season in the little jars you see in the photos – just double – or triple – the recipe.
Here are some flavor suggestions:
- Gorgonzola for bold cheese flavor
- Cinnamon Honey (one of the most popular recipes on the blog!)
- Tarragon and lemon
- Jalapeno and lime (delicious with chicken or Mexican corn)
- Goat cheese and chives
- Bacon and maple
can you freeze this compound butter?
Yes – store the butter in an air tight container in the freezer up to 2 months then thaw and use as you like.
If you tried this Garlic Herb Butter recipe or any other on the blog then I hope you’ll leave a comment and some stars!
Garlic Herb Butter
- 1 stick salted butter softened to room temp
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon Italian parsley finely chopped
- 2 small garlic cloves grated
- 1/4 fresh lemon juice and zest
- NOTE: start with room temperature butter so your compound butter will blend better. If your butter is chilled when you’re ready to start, you can microwave it for a few seconds on partial power – just be sure not to melt it!
- Finely chop the herbs then transfer all the ingredients in a medium size bowl. Mix until it’s combined well then spoon into 4 ounce size canning jars.
- To make a log you'll slice into rounds, place the compound butter on a large piece of plastic wrap then roll into a cylinder shape. Twist the ends to seal the butter and refrigerate until it’s solid then slice it into rounds when you’re ready to use.