Homemade Garlic and Herb Compound Butter (Easy 10-Minute Recipe)
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Sometimes the simplest additions make the biggest difference in a homemade meal. This Garlic and Herb Compound Butter is one of those recipes that takes just a few minutes to prepare but adds incredible flavor to almost anything you serve it with.
Made with softened butter, fresh rosemary, thyme, garlic, black pepper, and a touch of lemon zest, this homemade herb butter is rich, savory, and incredibly versatile.
It’s wonderful melted over a perfectly seared steak, chicken, pork chops, or venison tenderloin. It’s equally delicious tossed with roasted potatoes, spread onto warm sourdough bread, or added to vegetables just before serving.
One of my favorite things about this recipe is that it makes good use of the fresh herbs growing in our garden. Even a small harvest of rosemary and thyme is enough to make something special.
And because compound butter can be made ahead and refrigerated or frozen, it’s an easy addition to keep on hand for everyday meals.
What Is Compound Butter?
Compound butter is simply butter that’s been mixed with additional ingredients to create a flavored butter.
You can make sweet versions with honey or cinnamon, or savory versions with garlic, herbs, spices, and citrus.
This garlic and herb version uses a combination of fresh rosemary and thyme for a savory, aromatic butter that complements a wide variety of dishes.
Unlike a sauce that needs to be prepared separately, compound butter can go directly onto hot food. As it melts, it creates a rich, flavorful finishing touch.
Why You’ll Love This Garlic and Herb Butter
- Quick and easy: Just a few ingredients and about 10 minutes of hands-on preparation.
- Versatile: Delicious on chicken, steak, venison, pork, seafood, potatoes, vegetables, and homemade bread.
- Made with fresh ingredients: Rosemary, thyme, and garlic provide plenty of flavor without complicated ingredients.
- Perfect for meal prep: Make a batch ahead of time and keep it ready for your next meal.
- Easy to customize: Adjust the herbs to complement whatever you’re cooking.
Ingredients for Garlic and Herb Compound Butter
This recipe uses just six simple ingredients, with an optional addition of lemon zest.
- 120 g (about 8½ tablespoons) salted butter, softened: The base of the recipe. Use good-quality butter and allow it to soften before mixing.
- 1 teaspoon fresh rosemary, very finely minced: Adds a wonderful earthy, aromatic flavor that’s especially good with beef and venison.
- 1 teaspoon fresh thyme leaves, finely chopped: Complements the rosemary without overpowering the butter.
- 1 small garlic clove, finely grated (approximately ½ teaspoon): Fresh garlic adds a delicious savory flavor and blends evenly into the softened butter.
- ¼ teaspoon freshly ground black pepper: Adds a little warmth and balances the richness of the butter.
- ½ teaspoon fresh lemon zest (optional): Brightens the flavor without making the butter taste lemony.
Why I Prefer Fresh Herbs
Fresh herbs are especially nice in compound butter because they bring both flavor and color to the finished recipe.
I love being able to step outside and harvest a little rosemary and thyme from the garden. You don’t need much, and it’s a wonderful way to use small amounts of herbs before the growing season ends.
Make sure the herbs are washed, thoroughly dried, and finely chopped before adding them to the butter.
How to Make Garlic and Herb Compound Butter
Step 1: Soften the Butter
Place 120 grams (about 8½ tablespoons) of salted butter in a small mixing bowl.
Allow it to soften at room temperature until it’s easy to stir, but not melted.
Softened butter makes it much easier to evenly distribute the garlic and herbs.
Step 2: Prepare the Herbs and Garlic
Remove the rosemary leaves from their stems and mince them very finely.
Strip the thyme leaves from the stems and finely chop them.
Grate the garlic using a fine grater or microplane. This helps distribute the garlic throughout the butter without leaving large pieces.
If using lemon zest, zest the lemon now, avoiding the bitter white pith.
Step 3: Combine the Ingredients
Add the rosemary, thyme, grated garlic, black pepper, and optional lemon zest to the softened butter.
Stir thoroughly until everything is evenly distributed.
The finished butter should be creamy, with little flecks of fresh herbs throughout.
Step 4: Serve or Shape the Butter
You have two easy options for serving your compound butter.
Option 1: Soft, Spreadable Herb Butter
Spoon the finished butter into a small serving bowl or ramekin.
Use the back of a spoon to create soft swirls across the top.
This is a beautiful way to serve compound butter alongside warm sourdough bread, dinner rolls, or roasted vegetables.
Option 2: Sliceable Compound Butter Log
Spoon the mixed butter onto a sheet of parchment paper.
Shape it into a log, rolling the parchment snugly around the butter and twisting or folding the ends closed.
Refrigerate for approximately 1–2 hours, or until firm enough to slice. For a quicker option, place it in the freezer for approximately 20–30 minutes, checking that it’s firm but not frozen solid.
Once chilled, unwrap the butter and slice it into rounds using a sharp knife.
These individual slices are perfect for topping hot steaks, chicken, pork chops, or venison immediately before serving.
My Favorite Ways to Use Garlic and Herb Compound Butter
One of the reasons I love making compound butter is that a single batch can be used in so many different meals.
Steak and Venison
This is one of my favorite ways to use it.
After searing a steak or venison tenderloin and allowing the meat to rest, add a slice of garlic and herb butter just before serving.
The warmth of the meat slowly melts the butter, creating a flavorful finish without needing a separate sauce.
Rosemary and thyme are especially good with venison, making this a wonderful addition to meals during hunting season.
Chicken
Add a small amount of herb butter to freshly cooked chicken breasts, thighs, or roasted chicken.
It’s an easy way to add flavor to a simple chicken dinner without making a complicated sauce.
Pork Chops and Pork Tenderloin
Garlic, rosemary, and thyme are a delicious combination with pork.
A little compound butter melting over a freshly cooked pork chop or sliced pork tenderloin adds richness and flavor.
Roasted Potatoes and Vegetables
Compound butter isn’t just for meat!
Toss a little into hot roasted potatoes, green beans, carrots, or other vegetables just before serving.
The butter melts into the vegetables, coating them with garlic and fresh herbs.
Homemade Sourdough Bread
This might be one of the simplest and most delicious ways to enjoy it.
Spread the softened herb butter over a slice of warm homemade sourdough bread.
It’s also wonderful served alongside freshly baked dinner rolls or used to make garlic bread.
Tips for the Best Homemade Compound Butter
- Start with softened butter. Cold butter is difficult to mix, while melted butter won’t hold the same creamy texture.
- Finely chop the herbs. Smaller pieces distribute more evenly and make the finished butter easier to spread.
- Use freshly grated garlic. A microplane works especially well because the garlic blends smoothly into the butter.
- Don’t overdo the rosemary. Rosemary has a strong flavor, so a little goes a long way. The equal combination of rosemary and thyme gives this recipe a nice balance.
- Taste before adding more salt. Since this recipe uses salted butter, additional salt generally isn’t necessary.
- Keep a batch in the freezer. Having a few slices of compound butter ready to use makes it easy to add extra flavor to a simple weeknight dinner.
How to Store Garlic and Herb Compound Butter
Because this recipe contains fresh garlic and herbs, it should be refrigerated promptly after preparation rather than stored at room temperature.
Refrigerator
Store the finished compound butter in an airtight container or tightly wrapped in parchment inside a sealed container.
Keep refrigerated and use within 3–4 days.
If you prefer the butter softened for spreading, remove only the amount you plan to serve and let it soften briefly.
Freezer
For longer storage, wrap the compound butter log tightly and place it in a freezer-safe container or bag.
Freeze for up to 3 months for best quality.
You can also slice the chilled butter into individual portions before freezing. This makes it easy to take out just what you need for a meal.
Thaw frozen butter in the refrigerator before serving, or add a frozen portion directly to hot cooked food.
Frequently Asked Questions
Can I use unsalted butter?
Absolutely. If using unsalted butter, add a small pinch of salt to taste.
Can I use dried herbs instead of fresh?
Fresh herbs are my preference for this recipe, but dried herbs can work when fresh ones aren’t available.
Start with approximately ⅓ teaspoon each of dried rosemary and thyme in place of the fresh herbs. Crush them finely and allow the finished butter to rest in the refrigerator so the flavors have time to blend.
Do I have to roll compound butter into a log?
Not at all!
You can serve it soft in a small bowl or ramekin. Rolling it into a log is simply a convenient option if you’d like to slice it into individual portions.
Can compound butter be made ahead?
Yes! It’s an excellent make-ahead addition to a meal.
Prepare it a day or two before serving, keep refrigerated, and slice or soften it as needed.
For longer storage, freeze individual portions.
Can I use this compound butter while cooking?
Yes. You can add it to vegetables or other dishes during cooking.
However, when preparing seared meats, I prefer to use a high-heat cooking oil for the initial sear and add the compound butter afterward. This helps prevent the milk solids and fresh herbs from burning in the hot skillet.
A Simple Addition That Makes Everyday Meals Special
I love recipes that don’t require much time or effort but make a noticeable difference at the dinner table.
This homemade garlic and herb compound butter is exactly that.
Whether you’re finishing a venison tenderloin, serving roasted chicken, making a steak dinner, or simply enjoying a slice of homemade sourdough, a little herb butter brings everything together.
It’s also a wonderful way to make use of fresh herbs from the garden and preserve some of their flavor for another day.
Once you discover how easy homemade compound butter is to make, you’ll find plenty of reasons to keep a batch on hand.
A Few Things I Use
- Microplane zester/grater: For finely grating the garlic and zesting the lemon.
- Pre-cut parchment paper: For rolling the butter into a sliceable log.
- 8-inch chef’s knife: For mincing the herbs and slicing the chilled butter into rounds.
Garlic and Herb Compound Butter
Ingredients
Method
- Place the softened butter in a small mixing bowl.
- Add the finely minced rosemary, chopped thyme, grated garlic, black pepper, and optional lemon zest.
- Stir thoroughly until all ingredients are evenly distributed throughout the butter.
- For spreadable butter, transfer the mixture into a small serving dish, creating soft swirls with the back of a spoon. Cover and refrigerate until ready to serve.
- For sliceable butter, transfer the mixture onto parchment paper and roll into a log, securing the ends.
- Refrigerate for 1–2 hours or freeze briefly for approximately 20–30 minutes, until firm enough to slice.
- Slice into individual portions and serve over cooked steak, venison, chicken, pork, roasted vegetables, or warm bread.
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