Garlic-Herb Compound Butter Recipe for Bread, Steak & Veggies

This garlic-herb compound butter combines roasted garlic, fresh herbs, and a touch of lemon zest. It’s an easy way to add flavor to steak, chicken, fish, corn on the cob, roasted or steamed vegetables, and crusty bread.

Compound butter is versatile and simple to make. You can flavor it sweet, savory, or spicy — all it takes is butter, your choice of herbs and seasonings, and a bit of time to chill.

Why you’ll love this recipe

• Homemade compound butter costs far less than many store-bought versions.
• It uses just a few common ingredients and comes together quickly.
• It’s an excellent way to use up herbs that are nearing the end of their freshness.

Ingredient notes

• Butter – Use unsalted butter and add salt to taste, or use salted butter if you prefer. Make sure the butter is softened to room temperature for easy mixing.
• Herbs – Fresh herbs give the best flavor. This recipe uses parsley, chives, rosemary, and thyme; feel free to swap in basil, oregano, or cilantro if you like.
• Garlic – Roasted garlic provides a mellow, sweet garlic flavor. If you’re short on time, grate fresh garlic cloves instead.
• Lemon zest – Optional, but it brightens the butter and lifts the flavors.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the garlic head in half, place it cut-side up on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with salt. Seal the foil and roast for about 30 minutes, until soft and fragrant.
3. Let the roasted garlic cool for at least 20 minutes. When cool enough to handle, squeeze the cloves from their skins and finely mince or mash them.
4. In a bowl, combine the softened butter, roasted garlic, chopped fresh herbs, and lemon zest (if using). Mix thoroughly and season to taste with salt.
5. Place the mixture onto a sheet of plastic wrap and shape it into a log. Twist the ends to seal, then refrigerate for at least 1 hour to firm up. For a quicker set, freeze for 25–30 minutes.
6. Slice into rounds when ready to use and enjoy on hot steak, fish, vegetables, or bread.

Top tips

• Use fresh herbs and make sure the butter is soft enough to mix evenly.
• For a stronger garlic kick, add 1 teaspoon of garlic powder in addition to roasted or fresh garlic.
• Choose a good-quality butter for the best flavor and texture.
• Swap or add herbs based on what you have: basil, oregano, or cilantro all work well.
• If you don’t have plastic wrap, press the mixture into a small jar or container and chill until firm.

Can I double the recipe?

Yes. This recipe scales easily — double or triple the ingredients to make larger logs for the fridge or freezer.

Storage

Store the compound butter in the refrigerator for up to 1 month or freeze it for up to 3 months. Slice frozen rounds as needed or thaw a log in the fridge before serving.

Garlic Herb Compound Butter

A simple compound butter made with roasted garlic, fresh herbs, and lemon zest.

Prep: 5 mins

Total: 5 mins

Servings: 6

Ingredients

• 8 tbsp softened butter (salted or unsalted)
• 5 garlic cloves (roasted or grated)
• 2 tbsp fresh herbs (parsley, chives, rosemary, thyme)
• 1/4 tsp lemon zest (optional)
• Salt, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roast garlic: slice a head of garlic in half, drizzle with olive oil, season with salt, wrap in foil, and roast 30 minutes until soft.
3. Cool garlic, then squeeze or mince the cloves.
4. Mix butter, garlic, herbs, and lemon zest in a bowl. Season with salt and taste.
5. Form mixture into a log using plastic wrap, twist the ends, and chill at least 1 hour (or freeze 25–30 minutes).
6. Slice into rounds and serve.

Notes

• If you don’t have plastic wrap, press the mixture into a small jar or container and chill until firm.

Nutrition

Calories: 138 kcal |
Carbs: 1 g |
Protein: 1 g |
Fat: 15 g

Nutrition information is an approximation.

Additional info

Author: Julie Maestre

Prep Time: 5 minutes

Total Time: 5 minutes

Course: Kitchen tips

Cuisine: American

Servings: 6

Calories: 138

Keyword: compound butter, garlic butter