You can make Garlic Compound Butter in 10 minutes or less! You'll love this savory herb butter that makes steak, bread, vegetables and more taste fabulous! Store it in the fridge or freezer to use whenever you want to elevate your meal.
Do you want to be fancy like soft butter, savory rosemary, fresh garlic and paprika?
I'm singing that, in case you're wondering. But even if you don't know the Fancy Like tune, you can be bougie in your kitchen with this delicious Garlic Compound Butter!
Compound butter is simply softened butter that's mixed with ingredients like herbs, aromatics and seasonings. It's so easy but makes food like Italian Garlic Bread taste like a million bucks!
Are you ready?
Recipe ingredients
Butter: We always use salted butter here. If you use unsalted butter, you'll need to add a bit of salt to taste.
Garlic: Fresh, chopped garlic provides the best flavor. You'll need three medium cloves.
Rosemary: Fresh rosemary adds a savory, pine-like flavor. You'll need the needles from about four sprigs. But feel free to substitute a teaspoon of chopped, dried rosemary.
Parsley: Use flat-leaf, Italian parsley for the best flavor. But you could substitute curly parsley if needed.
Paprika: I love the hint of sweet, smoky flavor paprika brings. If you need to skip it, you can a little black pepper instead.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Chop up all the herbs and place in a bowl with softened butter.
- Combine all the ingredients until fully mixed.
- Scoop the butter mixture onto a piece of parchment paper and shape into a log.
- Wrap the parchment paper tightly and refrigerate.
Recipe tips
- If you don't have parchment paper, wax paper or even plastic wrap will work instead.
- The compound butter contains salt, but you still may need to add some salt to the food you're pairing with it. Taste to see if it's needed after the butter is added.
How to use compound butter
This garlic herbed butter is so delicious, you'll want to use it with everything!
- Steak or pork chops: Place a sliced round of it on each steak or chop as it finishes cooking on the stove, then spoon the melted butter over the meat when serving.
- Bread: Spread it on a slice of Artisan Italian Bread or inside a Crusty Italian Roll.
- Vegetables: Turn frozen green beans, etc., into a gourmet side dish by stirring some compound butter into the cooked, hot veggies. This is one of my favorite hacks!
- Rice: Cook rice like pasta, then toss with the garlic herb butter. Maybe add some Parmesan too!
- Fish: Spread it on any white fish or salmon before baking.
How long does it last in the fridge?
Compound butter with fresh herbs will last for up to five days in the refrigerator. Keep it wrapped inside a zipper bag or a sealed container.
Can you freeze compound butter?
Yes, you can freeze flavored butter! Place the wrapped log in a zip-top freezer bag. (You may want to slice it into rounds first so it's easier to use later.)
Store it in the freezer for up to three months for best quality.
To thaw frozen compound butter, place it in the refrigerator overnight. Or, take it out of the freezer and let it sit at room temperature for about 30 minutes or so. Then use a sharp knife to slice off as much as you need.
More recipes to try
- Rosemary Parmesan Focaccia
- Garlic Butter Cod
- The Best Pork Loin Roast (includes butter, garlic and rosemary!)
- Easy Bread Dipping Oil
Enjoy!
If you try this Garlic Compound Butter recipe, please leave a comment and a rating!
Garlic Compound Butter
Equipment
Ingredients
- ½ cup salted butter (8 tablespoons)
- 3 cloves garlic (medium)
- 1 Tablespoon chopped Italian flat-leaf parsley (packed tablespoon)
- 2 teaspoons finely chopped fresh rosemary (From about 4 sprigs. Or use 1 teaspoon dried rosemary.)
- ½ teaspoon paprika
- â…› teaspoon salt
Instructions
- Place a stick of butter (8 tablespoons) in a microwave-safe bowl, covered with wax paper. Soften the butter by using the lowest defrost setting for 8 seconds at a time, checking it after each session to see if it's ready. (Mine took about 24 seconds.) Don't let the butter melt.
- Smash the butter with the back of a metal tablespoon. Peel and chop three garlic cloves and add them to the bowl with the butter.
- Rinse the parsley and pat it dry. Chop up the leaves and add them to the bowl.
- Rinse the fresh rosemary sprigs and pat them dry. Pluck off the leaves and chop them finely until you have two teaspoons.
- Add the paprika and salt and stir all of the ingredients until blended and creamy. You can use it soft right away or form it into a log to refrigerate and become firm so it can be sliced.
- Transfer the herbed butter onto a sheet of parchment paper, wax paper or plastic wrap. Use your hands to shape the butter into a log. With clean hands, roll it up in the parchment paper and twist the ends on each side. Refrigerate it for at least an hour before slicing it.
- Compound butter with fresh herbs will last for up to five days in the refrigerator. Keep it wrapped inside a zipper bag or a sealed container. You also can freeze the wrapped butter in a zip-top freezer bag for up to three months for best quality.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C)
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