garlic herb butter

One of the best features of Garlic Herb Butter is its versatility. It can be spread on bread, melted over vegetables, used to finish steaks and burgers, enhance seafood, tossed with pasta, or flavor potatoes.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 4 cloves garlic, finely minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Optional: ¼ teaspoon red pepper flakes
• Optional: 1 tablespoon grated Parmesan cheese
• Optional: 1 teaspoon honey
• Optional: ½ teaspoon smoked paprika

Instructions

1. Remove the butter from the refrigerator and allow it to sit at room temperature (68–72°F / 20–22°C) for 30–45 minutes until softened but not melted.
2. Finely chop the parsley, chives, thyme, and rosemary. Mince the garlic as finely as possible. Zest the lemon and squeeze out one tablespoon of fresh juice.
3. In a medium mixing bowl, combine the softened butter, minced garlic, chopped parsley, chives, thyme, rosemary, lemon zest, lemon juice, salt, and black pepper.
4. Using a fork or spatula, thoroughly mix for 3–5 minutes until all ingredients are evenly incorporated.
5. Taste a small amount of the butter and adjust seasonings if necessary (e.g., more garlic, herbs, salt, or red pepper flakes). Mix again after adjustments.
6. Transfer the garlic herb butter onto a sheet of parchment paper or plastic wrap. Roll it into a log shape approximately 1½ inches thick and twist both ends securely, or place it into a small airtight container.
7. Place the wrapped butter in the refrigerator at 34–40°F (1–4°C) for at least 1 hour to allow flavors to blend and the butter to firm up.

Notes

Storage: Refrigerator storage lasts up to 2 weeks; freezer storage lasts up to 3 months (thaw overnight in refrigerator). Tips: Use high-quality European-style butter for richness, fresh herbs for superior flavor, and do not melt the butter. Mince garlic finely for even distribution. The butter tastes better after chilling overnight. Variations include Roasted Garlic, Parmesan, Spicy, and Honey Garlic Herb Butter.