Homemade Herb Butter


This Homemade Herb Butter is a delicious way to add fresh flavor to almost any dish!

Homemade Herb Butters | inspiredbycharm.com

With signs of spring everywhere, it’s hard not to think about beautiful flowers and fresh herbs and veggies. (Which 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.

On a recent trip I discovered herbs on the shelves. Inspired by the aroma of the herbs, I picked up a few along with some potting soil. I already had a wreath form (affiliate links) 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 (You can find it here.) 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. That way 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 | inspiredbycharm.com

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

DIY Herb Wreath | inspiredbycharm.com

In order to use as many herbs as possible, I decided to make a trio of Homemade Herb Butters.

Homemade Herb Butters | inspiredbycharm.com

How to Make Herb Butter at Home:

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.

Homemade Herb Butters | inspiredbycharm.com

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 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.

Homemade Herb Butters | inspiredbycharm.com

Homemade Herb Butters | inspiredbycharm.com

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

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

Homemade Herb Butters | inspiredbycharm.com

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

Homemade Herb Butters | inspiredbycharm.com

Once everything is nicely combined, transfer the butter to a piece of plastic wrap and shape it into a cylinder. 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.

Homemade Herb Butters | inspiredbycharm.com

Homemade Herb Butters | inspiredbycharm.com

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 a 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.

Homemade Herb Butters | inspiredbycharm.com

Homemade Herb Butters | inspiredbycharm.com

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

There are the three I made. I’ve shared the detailed printable recipe below.

  • Italian Garlic Herb
  • Sun-Dried Tomato
  • Cilantro Lime

Homemade Herb Butters | inspiredbycharm.com


Homemade Herb Butters | inspiredbycharm.com


Homemade Herb Butters | inspiredbycharm.com

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

Homemade Herb Butters | inspiredbycharm.com

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.


Homemade Herb Butter Recipe:

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!


  • 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


  • 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.



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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  • 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! 🙂

        xo Michael

  • Sarah Pacheco at

    Michael, You have the best recipes. Simple, elegant, and tasty, thank you!
    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

  • 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 😋.

  • 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! 🙂 Glad you love it.

      xo Michael

  • SilvanaJoanne at

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

  • 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.

  • Lyndall Stockebrand at

    Love the butters!

  • cyndi Haydocy at

    Red onion garlic and basil is another wonderful flavor.

  • 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!

  • 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

  • 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

  • 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

  • Dottie p at

    Hi — 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

  • Mari at

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

  • 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

  • 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?

  • Tina at

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

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