Homemade Herb Butter

Recipes

Homemade herb butter is a savory, herbaceous, flavorful addition to rolls, bread, and even your favorite chicken breast recipe. Plus, it is so easy to make that you’ll never go back to storebought again.

This Homemade Herb Butter is a delicious way to add fresh flavor to almost any dish. From rolls to potatoes and vegetables, you’ll want to slather this creamy treat everywhere. I’ll show you how to make 3 different flavor combinations in the post below.

3 herb butters next to a baguette

Savory Herb Butter

With signs of spring everywhere, it’s hard not to think about beautiful flowers and fresh herbs and veggies (which is what inspired these herb butter recipes.)

Here in the northern US, we still have several weeks before we can do any planting. However, that hasn’t stopped me from getting a head start inside.

Every time I’m at the store, I skip to the back to check out what new plants have arrived. It’s always exciting to see the garden section fill up with greenery and pops of color.

Use Fresh Herbs

On a recent trip, I discovered herbs on the shelves. Inspired by the aroma of the fresh herbs, I picked up a few along with some potting soil. I already had a wreath form designed for planting, so I thought I could put together a wreath of herbs and then do some cooking with said herbs.

After filling my wreath form with soil, I popped in my herbs, and my living wreath was ready to go. I figured if I planted it now, it would have time to grow and fill in. Then, when the weather warms up, it will be ready to hang outside.

Look at me – planning ahead. I can hardly believe it.

DIY Herb Wreath

With my wreath complete and plenty of herbs on hand, I was itching to get in the kitchen and whip something up.

Cutting fresh herbs with gold scissors

In order to use as many herbs as possible, I decided to make a trio of homemade herb butters.

sliced rounds of homemade compound butter

What is Herb Butter?

If you’ve never had herb butter, you are missing out. Herb butter (also known as compound butter) is made by simply combining butter and other ingredients used to enhance the flavor of dishes.

Typically, it’s flavored with herbs and garlic, but you can use sweet things such as honey, cinnamon, and sugar, too.

Mashing butter and fresh herbs with a fork to create her butter

How to Make Herb Butter at Home:

Making your own herb butter is seriously so simple that you might be shocked. You really just mix fresh herbs with real butter. At the bottom of this post, I’ll share 3 of my favorite herb butter recipes.

First, here is a list of the ingredients I used for all of them:

  • Unsalted butter
  • Fresh cilantro
  • Garlic
  • Fresh rosemary
  • Fresh-squeezed lime juice
  • Fresh basil
  • Sundried tomatoes
  • Fresh thyme
  • Fresh chives
  • Salt and pepper to taste
3 Homemade Herb Butters: Italian Garlic, Sun-Dried Tomato, and Cilantro Lime.

As you might have guessed, making herb butter is easy. All you do is mix together the butter and herbs, shape the mixture, and let it harden back up.

You can use whatever combination of herbs you like best. But to get you started, I came up with three recipes that I think you will love: Italian Garlic, Sun-Dried Tomato, and Cilantro Lime.

No matter your flavor of choice, you’ll follow the same simple steps to make your own homemade butter.

mixing together a bowl of sun-dried tomato butter

First, in a bowl, mix all of the ingredients. You can do this with a hand mixer or by hand using a fork.

how to shape homemade butter into rolls

Once everything is nicely combined, transfer the butter to a piece of plastic wrap and shape it into a cylinder. Then, twist both ends of the plastic wrap and pop cylinder in the refrigerator to chill.

The butter is ready when it’s solid and cold.

a roll of homemade compound butter

That’s it! I told you it was easy.

When you’re ready to use the herb butter (especially when serving it on bread), pull it out of the refrigerator about half an hour or so ahead of time. Slice it immediately and set it out to warm up a bit. That way, it spreads nicely on the bread.

3 loaves of diy compound butter with herbs

How to Use Herb Butter

How do you use herb butter? Well, the options are almost endless, but a few of my favorites include slathering it on steamed or grilled veggies, spreading it on corn on the cob, adding it to mashed potatoes, putting a dollop on a steak or shrimp, or even mixing it in pasta and veggies for a quick side dish.

In sum, you can use it any time you want to dress up a simple recipe that calls for butter. While all of the above ideas are great, I love it best served on fresh bread. For a real treat, spread it on a piece of warm and crusty baguette. The flavor of the herbs just comes alive and tastes so fresh.

Sliced Cilantro Lime butter

The herb butter will last about five days in the refrigerator and up to a month in the freezer.

trio of Homemade Herb Butters

The herb butter is complete! Doesn’t it look yummy? Wait until you try it for yourself.

I’ve shared the detailed printable recipe below for the three homemade herb butter recipes that I made.

sliced rounds of diy butter with herbs
Homemade butter with herbs spread on a slice of bread
Sliced baguette next to butter mixed with sun dried tomatoes.

Frequently Asked Questions

Below are some questions people often ask about homemade compound butter. If you don’t see your question in this list, please leave it in the comments.

What is herb butter made of?

There are a ton of different ways to make herb butter. At its core, herb butter is basically fresh herbs and real butter mixed with some salt and pepper. It’s a savory and flavorful butter that tastes amazing on bread, rolls or spread on top of a hot steak.

Cilantro lime herb butter on sliced baguette

What gives you the best flavor of herb butter?

I’m a huge believer in using quality ingredients, especially in something like this compound butter. If we were simply baking with butter, I’d say you can definitely get away with the cheaper stuff. But as butter is the star of the show here, I’d encourage you to get the best quality butter you can afford.

Can you freeze herb butter?

Yes, herb butter is freezer-friendly. Wrap it up tightly in plastic wrap and store it in a freezer-safe food storage bag or container. The butter will stay fresh in the freezer for up to 3 months.

Homemade Herb Butters

That’s a Wrap on Herb Butter!

Have you ever made herb butter (compound butter)? What are your favorite flavor combinations, and how do you like to use homemade herb butter? Let me know.

Course: Condiment
Cuisine: American
Keyword: butter, compound butter, herbs
Servings: 10
Prep Time 20 mins
Chilling Time 1 hr
Total Time 1 hr 20 mins
This Homemade Herb Butter is a delicious way to add fresh flavor to almost any dish!

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
Cilantro Lime Herb Butter
  • 1 clove garlic - minced
  • 1 1/2 tablespoons fresh cilantro - minced
  • 1/2 tablespoon fresh lime juice
  • Zest of a lime
  • Salt and black pepper - to taste
Sun-Dried Tomato Herb Butter
  • 1 clove garlic - minced
  • 2 tablespoons oil-packed sundries-tomatoes - drained and chopped
  • 1 tablespoon fresh basil - minced
  • Black pepper - to taste
Italian Garlic Herb Butter
  • 2 cloves garlic - minced
  • 1/2 tablespoon fresh rosemary - minced
  • 1/2 tablespoon fresh thyme - minced
  • 1/2 tablespoon fresh chives - minced
  • Salt and black pepper - to taste

Instructions

  • In a bowl, using a hand mixer (or by hand with a fork) beat together the butter and ingredients for your chosen flavored butter.
  • Transfer the butter onto a sheet of plastic wrap. Then roll up to form a cylinder. Twist both end tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.
  • Butter will last in the refrigerator for about five days.

Video

Notes

One stick of butter will make one log of flavored butter. To make all three flavors listed in the recipe above, you’ll need three sticks of butter. 

Nutrition Facts

Calories: 84kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 6gTrans Fat: 1gCholesterol: 24mgSodium: 81mgPotassium: 15mgFiber: 1gSugar: 1gVitamin A: 343IUVitamin C: 2mgCalcium: 9mgIron: 1mg
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Comments

  • Sandi at

    Great post Michael! I like to add in minced nasturtium along with other herbs. The pops of color are fabulous and they impart a peppery flavor. Cheers!

  • Bev at

    Love this recipe! Going to try the Italian garlic herb butter on steaks! Thanks Michael!

  • Tina at

    LOVE this idea! What a unique way to take something expected into something unexpected. So smart!

  • Liz Santucci at

    How about using caraway seeds (or in fact, any dried seeds) instead of fresh. Woujd it help to melt the butter and mix in the seeds?

  • Andi at

    Your wonderful recipes are very difficult to read due to the multiple pop up ads clouding the readability. It is annoying and invasive. It doesn’t roll out a welcome wagon to return.

    • Michael Wurm, Jr. at

      Thank you so much for you feedback, Andi. All pop-ups should have a little “X”. You can just tap that button to close the add. It only takes a few seconds. Also, at the top of every post I’ve included a “jump to recipe” button so you can easily get to the recipes. I spend 50+ hours a week on this blog and offer all my content for free. Ads allow me to do this. I appreciate your understanding.

      xo Michael

  • Mari at

    Had no idea this was so easy to make. Thank you!

  • Dottie p at

    Hi β€” these sound great. I’m always looking for interesting hostess food gifts (in addition to wine), in addition to holiday gifts. I assume these would freeze well, so a card attached saying freeze for future use is okay?

    • Michael Wurm, Jr. at

      I haven’t tried freezing them, so I’m not sure how they would fair. I assume okay, but I’m not 100% positive.

      xo Michael

  • gerry (BK) at

    Delicious, quick and easy with great results. I used the lime juice, garlic and lime zest option, so glad I did. It was excellent served over steamed asparagus. Thanks so much for sharing. BK

  • Thia at

    I am wondering why you start with unsalted butter and then add salt?

    • Michael Wurm, Jr. at

      Doing this allows you to determine exactly how much salt you want in the recipe.

      xo Michael

  • Marti Chapman at

    This is my first time to your blog, I’m inspired! Now I need to know: can you freeze herb butter?

    • Michael Wurm, Jr. at

      Thank you!!

      You can freeze butter, so I don’t see why not.

      xo Michael

  • Sheri at

    Thanks for the recipes, Michael!! Brought me back to living in Germany!! They put herb butter on everything and now I’m excited to make some…Especially to top steak and veggies as soon as grilling season gets here!

  • cyndi Haydocy at

    Red onion garlic and basil is another wonderful flavor.

  • Lyndall Stockebrand at

    Love the butters!

  • Glenna at

    the one with lime looks especially intriguing. I recently made some with chives and horseradish from our garden. put it in a 4 ounce jelly jar. wonderful with steak and potatoes.

  • SilvanaJoanne at

    This looks so good! I love this idea. I will have to try it. Thank you πŸ™‚

  • Karen at

    Love your herb wreath and then your recipes for the compound butter. Love you blog, the recipes, and your style. It is also very nice of you to have a lighter sangria recipe…your blog has a lot of bang to it!

    • Michael Wurm, Jr. at

      Karen – It’s a little bit of everything. Thank you so much! πŸ™‚ Glad you love it.

      xo Michael

  • Linde at

    My favorite butter to serve on steaks was butter, blue cheese and chives mixed together. Then I saw your sun dried tomato butter! Wow!! Thank you so much!

    • Michael Wurm, Jr. at

      Oh gosh! How did I not think of that!? Blue cheese and chives! YES!!

      xo Michael

      • Deborah at

        Ooh, these sound delicious πŸ˜‹.

  • Sarah Pacheco at

    Michael, You have the best recipes. Simple, elegant, and tasty, thank you!
    Sarah
    Have you ever tried brown butter? Scrumptious for sauteing and cooking.
    2 sticks butter room (preferably room temp)
    Melt 1 stick of butter in a saute pan or skillet, allow to brown until golden ,remove from heat and allow to cool
    thoroughly combine browned butter with the stick of softened butter
    Store in fridge or freezer
    adds a gourmet taste on top of cooked steak and does wonders when lightly added to seafood
    (((hugs)))

  • Terri Gonzalez at

    I’m not sure if anyone else had this problem, but when I tried printing each of the compound butter recipes, only the Italian Herb butter printed for all 3 recipes. I was printing remotely, so i didn’t find out until I went to get my printed copies. Thanks

    • Michael Wurm, Jr. at

      Terri – you’re right! Thanks for letting me know. Many apologies. I’m looking into this ASAP and will report back here once it’s fixed.

      xo Michael

      • Michael Wurm, Jr. at

        I’m happy to report it’s been fixed! Thanks for your patience! πŸ™‚

        xo Michael

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