Compound butter is one of my favorite things to cook with and this garlic herb compound butter is the most versatile one I use. I use this butter in pasta sauces, in roasted potatoes, to make garlic bread and even on steaks.
What is compound butter?
Compound butter is a butter that has been seasoned and flavored with a variety of herbs and spices. To make a compound butter, the chosen herbs and spices are minced then folded into room temperature butter until evenly distributed.
For this garlic herb compound butter recipe I used my mortar and pestle to turn the garlic into a paste. You can also use a food processor or a sharp knife to finely mince to garlic and herbs.
What can you use your compound butter on?
I love using this garlic herb compound butter on steaks, roasted potatoes and even on some toasted crusty bread. Here are a few of the things you can use this butter on:
- Grilled fish fillets
- Potatoes of any kind
- Homemade garlic bread
- Pasta sauces
How long is compound butter good for?
This garlic herb compound butter is good for about a week in the fridge and that is because it has fresh herbs and raw garlic. A compound butter that uses all dry ingredients will be good for about 2 weeks in the fridge.
Garlic Herb Compound Butter
- 1 cup unsalted butter room temperature
- 1 tablespoon fresh rosemary minced
- 1 teaspoon fresh sage minced
- 1 tablespoon thyme minced
- 4-5 cloves garlic minced
- ½ teaspoon sea salt
- 1 tablespoon dried parsley
- ½ teaspoon parsley minced
- ½ teaspoon oregano minced
- Combine all herbs and garlic in a bowl and mix until well combined.
- Fold in the room temperature butter until herbs and garlic are well incorporated.
- Place the butter on a piece of plastic wrap and roll into a log. Twist ends to seal well.
- Refrigerate at least 2 hours.