April 20, 2024


Cooking Is My World

Garlic Herb Compound Butter – Or Whatever You Do

Garlic Herb Compound Butter - Or Whatever You Do

This simple Garlic Herb Compound Butter is perfect for a steak, a fresh piece of grilled salmon, or on top of a big baked potato. Simple, delicious, and perfect to keep in the freezer for a rainy day. Make a double batch, and you’ll have compound butter on demand!

Garlic Herb Butter Recipe

Compound butters are something that generally you’ll only see at restaurants, but we’re bringing this to your home kitchen with this easy recipe that features tons of fresh herbs, garlic, and high-quality butter. It only takes a couple of minutes to whip together, then you roll it up into a log and store in the fridge or freezer until you’re ready to slice and use on any number of different combinations of foods.

Whether it is on top of one of our Smoked Baked Potatoes, a Grilled Lobster Tail, or a Filet Mignon (or one of our other delicious steaks), you’re going to want to save room for seconds with this one.

Garlic Herb Butter shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • salted butter (Irish butter is best!)
  • thyme
  • sage
  • chives
  • rosemary
  • lemon juice
  • garlic
  • black pepper
  • salt

How to make Garlic Herb Butter

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.


Mix up the butter with all the other ingredients until they are all evenly distributed in a bowl.


Use a rubber scraper and put the butter mixture onto a large piece of plastic wrap. Roll into a log, twist the ends to seal.


The log needs to chill for a few hours to solidify before being sliced, so toss the wrapped roll into the fridge and let it harden.

Slice and Serve

Slice the log into 1/2″ discs. Serve with fresh bread, on top of a hot steak, or with some lobster tails.