Creamy butter, fresh herbs from the garden, and crusty French bread from the oven… I think I’ve died and gone to heaven!
I can almost taste summer it’s so close! I’ve got all my herbs and veggies growing inside, just waiting to be planted in the warmth of the sun. Until then I’ve got rows of herbs on my windowsill waiting to experiment with in my dishes. One of my favourites is a simple herbed butter slathered over a fresh baguette. It’s perfect on its own or topped on a favourite meal like grilled steak!
I love fresh herbs and try my hardest to keep them going all year. I normally only succeed with a few like my rosemary tree and a huge pot of overflowing mint. But my current obsession is lemon thyme. I’m adding it to everything right now (even to my glass of water)! And it is absolutely, hands down the best flavour sneaking out of this herbed butter I made.
If you’re feeling adventurous in the kitchen click here to learn how to make your own fresh French Baguette to go with your herbed butter!
There is no ‘right way’ to make herbed butter. Here’s a simple recipe that I made, but the best part of making herbed butter is you can use as many different herbs and as much or as little as you like. I basically used what I had in my herb garden, and I really wanted to use my lemon thyme. It did not disappoint!
- Unsalted butter
- Fresh lemon thyme
- Fresh parsley
- Fresh rosemary
- Pink Himalayan salt
- Ground black pepper
Another option is to roll the butter into a log and wrap it in a piece of wax paper. Just let the log firm up in the refrigerator and then slice mandolin rounds and place them on top of your favourite dish. This is an easy way to elevate any dish. You can also change up the combination of herbs or use leftover herbs from the garden or from another recipe. It’s a great way to be less wasteful in the kitchen too. Here are some more options:
- Sea salt
- Fresh chives
- Fresh oreageno
- Lemon zest
- Fresh sage
- Fresh thyme
- Garlic powder
- Fresh garlic
- Fresh basil
- You can also use dried herbs
How to use Herbed Butter
Herbed butter can be used in many ways and the options are endless. It makes a delicious topping to most dishes and easily elevates the simplest of meals. Here are some examples of how to use your own herb butter;
- Elevate homemade garlic bread
- Top herbed butter on sweet corn
- Top fresh vegetables or veggie stir fries
- Spread on top of warm bread
- Add to your dinner rolls
- Top your perfectly cooked steak
- Add to mashed potatoes
- Add to hot pasta
Tips for the Perfect Herbed Butter
- Use top quality, fresh unsalted butter.
- Use soft butter or room temperature butter. Do not melt the butter, be patient and wait until it’s soft and pliable.
- Chop all herbs the same size or as close as possible. This will help distribute the herbs evenly into the butter.
- It’s best to chop the herbs finely so there will be even amounts of butter to the herbs when spreading.
- Roll herb butter into a log shape and refrigerate until firm. Then slice coins of butter when ready to use.
- Use seasonal ingredients for the freshest flavours.
How To Make Herb Butter
Step One: Wash and clean fresh herbs. Chop herbs finely and add to a small bowl. Add room temperature butter and mix until smooth and well incorporated.Print
Simple Herbed Butter
Herbed butter is a simple way to elevate a dish and can easily be whipped up with your own fresh herbs from the garden. It’s perfect on its own or topped on a favourite meal like grilled steak.
- Prep Time: 8 mins
- Total Time: 8 mins
- Yield: 1/2 cup 1x
- Category: Appetizer
- Cuisine: French
- 1/2 cup unsalted butter, at room temperature
- 1/2 to 1 teaspoon chopped fresh lemon thyme
- 1/2 to 1 teaspoon chopped fresh parsley
- 1/4 to 1/2 teaspoon chopped fresh rosemary
- pink himalayan salt to taste
- ground black pepper to taste
- Chop all your herbs and add to butter.
- Using a fork blend until well incorporated and butter is fluffy.
- Add salt and pepper to taste.
- Serve with fresh bread.
You can also roll the butter into logs (refrigerate and roll) and serve sliced coins over baked potatoes, steaks and stir fries.
Herbed butter will last in the fridge for 1-2 weeks, or freeze up to 2 months. Make sure herbed butter is stored in an airtight container or a freezer-safe container.
- Serving Size: 2 tsp
- Calories: 70
- Sugar: 0
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 25mg
Keywords: Butter, Herbs, Savoury.
Herbed butter is also known as compound butter. It is a flavourful and versatile mixture of softened butter with herbs, spices, or other seasonings. It’s a popular condiment used in cooking to add depth and flavour to dishes.
Homemade herbed butter typically lasts 1 to 2 weeks stored in the refrigerator. However, its shelf life can vary depending on several factors, such as the freshness of the ingredients used and how well it’s stored.
Yes, you can use dried herbs instead of fresh ones to make herbed butter. Keep in mind that dried herbs are stronger in flavour so you’ll want to add less.
You may also like: