Making herb butter is super easy, and a great way to use fresh herbs. Herb butter (compound butter with fresh herbs) is the perfect thing to serve alongside bread at meals.
Bread and butter…I could eat it all day, every day…alllll day….everrrry day! lol. But honestly, is there anyone who doesn’t like bread and butter? If there is, I’d like to mention that this compound butter is also good on veggies, pizza, on grilled steak, chicken and fish.
It’s super simple to make, you need herbs, and, you guessed it…butter!
How to make herb butter
- The trick with this recipe is that you want to let the butter come to room temperature, and then use a 2 to 1 tablespoon ratio. For every 2 tablespoons butter you want 1 tablespoon chopped up herbs.
- Can you use dried herbs instead of fresh herbs? Absolutely! The conversion is 1 tablespoon fresh herbs=1 teaspoon dried herbs (dried herbs are a little more concentrated than fresh herbs)
- Add in a dash of flakey sea salt (I like using Maldon sea salt) and a pressed garlic clove for added flavor!
- Put herb butter into little dishes and store in the refrigerator and take out and let come to room temperature when ready to enjoy.
I like to serve this compound butter with fresh herbs as an accompaniment for meals – it’s not only good on bread, but also delicious melted on top of grilled steak, chicken, salmon and vegetables.
If you’re looking to use this herb butter in a recipe, I’d highly recommend this fresh herb and cheese flatbread
How to make Herb Butter
- 8 Tablespoons butter at room temperature
- 4 Tablespoons fresh herbs finely chopped (I use a combination of basil, rosemary, dill, and thyme)
- 1 garlic clove pressed
- 1 teaspoon Maldon sea salt flakes or Fleur De Sel or sea salt
- Let butter come to room temperature.
- Chop herbs.
- In a bowl mix herbs, butter and sea salt, spoon into little bowls or desired serving container, refrigerate for 1 hour.
- Serve and enjoy!