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Miscellaneous

Garlic Compound Butter With Herbs

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This Garlic Compound Butter with herbs is so easy to make; it is loaded with the wonderful flavor of garlic and delicate herbs. This butter recipe will not only make your mouth water, but it will also have you licking your plate!

You don’t have to go out to an expensive steak house to enjoy a great steak. Try this great compound butter on an amazing Grilled Porterhouse Steak and get the steakhouse experience right at home!

Patty of Garlic Compound Butter With Herbs melting on a freshly grilled steak.

What is the difference between butter and compound butter?

Compound butter is regular butter that has first been softened so it is pliable. Then with the addition of herbs and spices, it becomes compound butter. Basically, it is made up of butter as the one ingredient. The herbs and spices are the other ingredients creating a new compound.

Log of Garlic Compound Butter on a white plate.

HELPFUL ITEMS FOR THIS RECIPE

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.

Chef Knife, 8 Inch Professional Knife

Premium Mixing Bowls, 3 Piece

Butter Dish With Lid

What do you need to make Garlic compound butter with Herbs?

Ingredients to make garlic compound butter on a marble counter.

Well, obviously, you need butter, but really just a handful of other ingredients to create your own compound butter.

I find that using good-quality butter is important. It seems to me that the economy or lower-priced butter recipe has changed. The cheaper butter doesn’t melt as well as it used to. It also stays hard even at room temperature, which I find unusual. According to the package, the ingredients are the same, but I do think the product you get just isn’t the quality it used to be.

What is compound butter made of?

  • Butter, room temperature
  • Fresh garlic, very finely minced or grated
  • Fresh thyme
  • Fresh parsley, finely chopped
  • Lemon juice
  • Fresh ground black pepper
  • Salt

How do you make compound butter?

Make sure that your butter is softened, otherwise, you are not going to be able to mix everything together as well as you need to.

Combine the softened butter, finely minced garlic, fresh thyme, finely chopped parsley, lemon juice, fresh ground black pepper, and salt in a small bowl. Using a fork, mix the ingredients together until they are well combined.

You can use either salted butter or unsalted butter in this compound butter recipe. If you are salt conscience and are using salted butter, you may want to reduce the amount of salt you add. Make sure you taste it while you are making it. You will be much happier with the end result if you do.

You can even change up the fresh herbs you use. If you like, you can substitute rosemary or chives into your compound butter. If you are a tarragon or basil lover, then, by all means, add them to the mixture.

Lay a piece of plastic wrap about 12 – 14 inches in length out on the counter. Place the herb compound butter mixture in the middle of the plastic wrap and roll the butter into a log shape. Twist the ends of the plastic wrap to make sure the butter is sealed well.

Place the compound butter package in the refrigerator for at least an hour before serving. Overnight would be better as it will allow the butter to firm up and the flavors of the garlic and herbs to become more pronounced.

Using Compound butter

This flavourful compound butter is also great on veggies like this Grilled Corn On The Cob or even your toast in the morning! It is just as well suited for an elegant dinner as it is for a hearty weekend cookout.

Homemade compound butter is so versatile that you may want to have some on hand all the time! You can use this butter on everything from beef tenderloin to making garlic bread.

Roll of garlic compound butter with herbs on a white butter plat with a butter knife resting on the plate.

The amazing compound butter will add flavor to anything you put it on! Pretty much anywhere you use regular butter, you can use compound butter.

Patty of Garlic compound butter with herbs melting an a freshly grilled steak.

Traditionally compound butter is used on a wonderfully grilled steak like this one. But it can be used in so many more ways! Why not substitute compound butter instead of regular butter in your mashed potatoes, for example?

We love butter on our homemade popcorn. Why not melt a little compound butter and pour it over your popcorn to kick it up a notch or two? You can use it in place of regular butter when you are making grilled cheese sandwiches. If you are adventurous, why not try this Jalapeno Popper Grilled Cheese recipe?

Close up picture of garlic compound butter with herbs in a log shape on a white plate.

How long does garlic compound butter last?

Your compound butter will last about 2 weeks in the refrigerator. Keep it tightly wrapped in plastic wrap; that will help to keep the herbs fresh.

You can see the amazing flavors of herbs and garlic in this easy-to-make compound butter recipe. Don’t you just want to put a slice on your grilled steak dinner tonight?!?!

Pin it HERE!!

Once you make this amazing Garlic Compound Butter with Herbs, you are going to be making it again and again. It is perfect on everything from steaks to veggies to toast!

Pin it HERE!!

Once you make this amazing Garlic Compound Butter with Herbs, you are going to be making it again and again. It is perfect on everything from steaks to veggies to toast!
A patty of garlic compound butter with herbs melting on a grilled steak.

Garlic Compound Butter With Herbs

Ken Noland
This garlic compound butter with herbs is perfect on top of your next steak, but don't stop there. Use it to amp up the flavor anywhere you would use regular butter!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Additional Time 1 hour hr
Total Time 1 hour hr 5 minutes mins
Course Miscellaneous
Cuisine American
Servings 8 Servings
Calories 103 kcal

Ingredients
 

  • 1/2 cup salted butter softened
  • 1 garlic clove very finely minced or grated on a micro plane you could use 1 Tbsp. very finely chopped shallots too
  • 1 Tbsp. fresh thyme chopped (you could use rosemary, oregano, or basil)
  • 1 Tbsp. parsley chopped
  • 1 tsp lemon juice
  • ¼ tsp black pepper
  • ¼ tsp salt or to taste

Instructions
 

  • Combine all ingredients in a small bowl and mix well.
  • Lay a piece of plastic wrap out on the counter about 12 – 14 inches in length.
  • Place the compound butter mixture in the middle of the plastic wrap and roll it into a log. Twist the ends to make sure it is sealed well.
  • Refrigerate for at least 1 hour before serving. (overnight is better).
  • Slice into rounds and serve on steaks, vegetables, baked potatoes, or bread.

Equipment

Astercook Chef Knife, 8 Inch Professional Kitchen Chef Knife, German High Carbon Stainless Steel Ultra Sharp Knife, Chefs Knives with Ergonomic Handle and Gift Box
Astercook Chef Knife, 8 Inch Professional Kitchen Chef Knife, German High Carbon Stainless Steel Ultra Sharp Knife, Chefs Knives with Ergonomic Handle and Gift Box
Velaze Premium Mixing Bowls, 3 Piece Thicker Stainless Steel Metal Bowls, Metal Bowls with Inner Measurement Mark, Non-Slip Silicone Bottom, Size 5, 3, 1.5 QT, Great for Mixing & Serving
Velaze Premium Mixing Bowls, 3 Piece Thicker Stainless Steel Metal Bowls, Metal Bowls with Inner Measurement Mark, Non-Slip Silicone Bottom, Size 5, 3, 1.5 QT, Great for Mixing & Serving
Butter Dish With Lid, WERTIOO Porcelain Butter Keeper With Handle Cover French Butter Dish Ceramic Butter Holder Container for Countertop, White
Butter Dish With Lid, WERTIOO Porcelain Butter Keeper With Handle Cover French Butter Dish Ceramic Butter Holder Container for Countertop, White

Notes

Garlic Compound Butter with Herbs will last about 2 weeks in the refrigerator.

Nutrition

Serving: 1Calories: 103kcalFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 31mgSodium: 164mg
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!


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Hi, I’m Ken thanks for stopping by BBQing with the Nolands! I was born and raised in Western Canada. I grew up on the great wide open farmlands that produce some of the worlds’ best livestock and grains.
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