Compound Herb Butter

If you ask me, butter makes everything better. This is especially true when you add fresh herbs + aromatics to the mix, then slather it onto toasted bread or use it as a simple, seasonal sauce atop grilled vegetables, sizzling steaks and seafood. The flavor combinations for herb butters are literally endless – see below for several suggested flavor pairings – and it comes together in less than five minutes. Keep scrolling for the recipe – which, to be honest, is less of a recipe and more of a general guide, so use your imagination!. A quick note when it comes to buying butter… I typically buy Kerrygold salted butter (because let’s be real, salt = yum). The only time I buy unsalted butter is if I’m baking, as most recipes for cakes, cookies, etc call for unsalted. Also! If you’re dairy free, you can totally hop on the herb butter train – use this exact same recipe/technique and substitute with your favorite brand of dairy-free butter.


  • Fresh Summer Flavor: Basil, Chives, Parsley, Lemon Zest

    • Delicious paired with fresh vegetables, warm crusty bread, fresh fish

  • Classic Gremolata: Parsley, Garlic, Lemon Zest

    • Pairs well with roasted asparagus, grilled salmon, steak

  • Savory & Rustic: Rosemary, Thyme, Sage, Garlic

    • Pairs well with roasted root vegetables, potatoes, and roasted pork

  • Refreshing & Bright: Mint, Parsley, Lemon Zest

    • Pairs beautifully with with lamb

  • Cilantro-Lime: Cilantro, Lime Zest, Garlic

    • Perfect for Mexican-inspired fish or steak, or grilled corn on the cob

  • Cherry Tomato Basil Butter: Basil, Chopped Sun-dried Tomatoes

    • Delicious on toasted baguettes, steamed fish, sautéed vegetables


Compound Herb Butter


  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup chopped assorted fresh herbs
  • 1 lemon, zested (optional)
  • 1 garlic clove, minced (optional)
  • Kosher salt and freshly ground pepper, to taste


  1. First, make sure that your butter is very soft to the touch.
  2. Use a rubber spatula to whip the softened butter together with the herbs (along with the lemon zest + garlic, if using) in a bowl. 
  3. Add a pinch of salt and pepper and stir to combine. Taste and adjust seasoning as needed.
  4. The compound butters can be refrigerated for up to 2 weeks, and will last in the freeze for up to 6 months.


See notes above for suggested herb/flavor combinations.
Created using The Recipes Generator