Classic Garlic Herb Compound Butter

This garlic herb compound butter blends softened unsalted butter with fresh garlic, parsley, thyme, salt, and pepper, then chills into a sliceable log for finishing steak, chicken, vegetables, seafood, and bread.

Print Recipe

Prep Time 10

Cook Time 0

Chill Time 1

Total Time 1 10

Course Condiment

Cuisine American

Servings 8 pats

Calories 105 kcal

Equipment

Mixing Bowl For blending the softened butter and seasonings
Fork or silicone spatula For mixing
Microplane or garlic press For finely processing garlic
Parchment paper or plastic wrap For shaping and chilling the butter log

Ingredients

For the Compound Butter

1/2 cup unsalted butter 1 stick, softened to room temperature
2-3 cloves garlic finely minced or grated
2 tablespoons fresh parsley chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper

Instructions

Let the butter sit at room temperature for 30-60 minutes until softened but not melted.
In a small bowl, combine the softened butter, garlic, parsley, thyme, sea salt, and cracked black pepper.
Mix with a fork or spatula for 1-2 minutes until the garlic and herbs are evenly distributed.
Turn the butter onto parchment paper or plastic wrap and shape into a tight log about 1.5 inches in diameter.
Twist the ends closed and refrigerate for at least 1-2 hours until firm enough to slice.
Slice cold pats and place on hot steak, chicken, seafood, vegetables, potatoes, or bread just before serving.

Notes

Use softened, not melted, butter so the mixture stays creamy and sliceable. Pat fresh herbs dry before chopping. Store tightly wrapped in the refrigerator for up to 1 week or freeze for longer storage.

Keywords compound butter, finishing butter, garlic herb butter, steak butter