What is garlic herb butter made of?

Place 1 cup unsalted butter (very soft), 2 tablespoons fresh finely chopped parsley, 1 tablespoon fresh finely chopped thyme, 1 tablespoon fresh finely sliced chives, 1 teaspoon minced garlic, ¾ teaspoon kosher salt and ¼ teaspoon cracked black pepper in a medium-sized bowl. Stir together until fully combined.

What is Gordon Ramsay's compound butter recipe?

Compound Butter: ¾ cup unsalted butter, room temperature. 2 tablespoons chopped sage. 2 tablespoons chopped rosemary. 2 tablespoons chopped thyme. 2 cloves garlic, finely grated. Zest of 1 lemon. ½ teaspoon kosher salt.

How long does homemade garlic butter last?

Great news: Homemade garlic butter lasts a long time. Stored in the fridge, it'll keep for up to two weeks, while in the freezer it will last up to a year . Just be sure to wrap it well or store it in an airtight container so it doesn't pick up smells from your fridge or freezer.

Is garlic butter healthier than regular butter?

Yes it's better to eat garlic butter coz garlic is a superfood which provides you vitamin C, Selenium, Vitamin B6 and Manganese. Garlic lowers blood sugar due to the compounds called allicin. It reduces cholesterol levels. It can help prevent Alzheimer's disease and dementia.

Is garlic butter good or bad for you?

Garlic butter is a very good source of vitamins A, E and K . It is even known to destroy harmful bacterias in our system. Even if it has saturated fats that has no harmful effects on our heart and body, it is a very good replacement for refined oil.

What does garlic butter contain?

Unsalted butter, garlic, finely chopped fresh parsley or chives, and salt .

Does garlic herb butter go bad?

Store for up to 5 days in the fridge. Freeze for up to 6 months .

Why do chefs use compound butter?

Compound butter or “beurre composse” in French is simply unsalted butter mixed with other ingredients that add sweet or savory flavor , like honey, herbs, or garlic. This creamy spread can be easily added to meats, and sauces sides to add extra flavor.

What kind of butter does Gordon Ramsey use?

Vermont Creamery Cultured Butter with Sea Salt And rightfully so! Butter can really make or break a simple dish. Because of this, I'm supplying Gordon with our favorite butter: Vermont Creamery Cultured Butter with Sea Salt.

Should you melt butter for compound butter?

Bring your butter to room temperature. Cold butter won't blend with your mix-ins, and melted butter won't keep its consistency to hold them in place . Room temperature is like Goldilocks and the Three Bears: not too cold and not too hot.

How do you thicken garlic butter?

Garlic butter sauce is a rich, flavorful mixture made by sautéing garlic in melted butter over low heat until the butter is fully melted and minced garlic is lightly toasted. How do you thicken garlic butter sauce? To thicken, let the mixture simmer over low heat until it reduces, stirring frequently .

How to make roasted garlic Gordon Ramsay?

Pour a ton of peeled garlic into an oven safe pot, cover with olive oil or avocado oil. and add some Rosemary and thyme. Place in a 250 degree oven for 2 hours .

Why does garlic butter taste so good?

First, it's because of the fresh ingredients , for sure. There's garlic in there, as expected. But also, there's a bit of shallot or onion. That adds a lot of dimension and some extra heat.

Why does Gordon use so much butter?

That being said, his recipe doesn't seem so crazy when you take into account the many other burger recipes that use butter. Wagyu is already flavorful from its rich marbling, but because cooking the meat in butter helps to bring out the flavors even more , this technique is fairly common.

Garlic Herb Butter Recipe - Savory Nothings (2024)

1 hour hr 10 minutes mins

| 2 Comments |

5 from 5 votes

Jump to Recipe 06/18/21 | Updated: 06/18/21 | by Nora

This homemade Garlic Herb Butter is easy to make and tastes delicious with steak, grilled chicken or with pasta. Seasoned with fresh herbs, garlic and lemon zest, it combines all of the best flavors you want in a compound butter!

Garlic Herb Butter Recipe - Savory Nothings (1)

I honestly can’t remember the last time I had steak without smothering it in this garlic herb butter – I know, a good cut of beef only needs salt and pepper… But honestly, this compound butter is too irresistible to me!

This makes a good amount, you can easily store leftovers in the fridge for a couple of days.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Garlic Herb Butter Recipe - Savory Nothings (2)

Ingredient notes

Herbs: Use soft herbs like parsley, basil, fresh oregano… for best results. My favorite combination is parsley and basil.
Garlic: I mostly use fresh garlic for this recipe, but roasted garlic is very delicious, too. You can also use just garlic powder if you don’t have fresh/want a more mild garlic flavor in your compound butter.
Worcestershire sauce: This absolutely “makes” the recipe for me, but if you don’t keep Worcestershire sauce on hand you can try using soy sauce as a substitute.
Lemon zest: This is optional, but lends a bright and refreshing touch to balance the flavor.

How to make Garlic Herb Butter

It’s so easy to make a compound butter at home:

Garlic Herb Butter Recipe - Savory Nothings (3)

Garlic Herb Butter Recipe - Savory Nothings (4)

Use a hand mixer to whip together all ingredients except for the chopped herbs (this works best if your butter is very soft, but not melted!).
Add the herbs and mix them in on the lowest setting.
Spread the compound butter into a log, about 8×1.5 inches in size, on a large piece of plastic wrap. Roll it up into a “sausage” shape, twist the ends and chill in the refrigerator for at least 1 hour before serving.

Garlic Herb Butter Recipe - Savory Nothings (7)

Recipe tips

Soften butter: Make sure to use softened butter for this recipe, it yields a much smoother and more evenly seasoned result. If your butter is still chilled and you need to make the recipe ASAP, rinse a mixing bowl with hot water and invert it over the unwrapped butter. It should be soft within 5-10 minutes.
Garlic amount: If your garlic cloves are large, consider using just one. Fresh garlic can be a little difficult to predict, and in can increase in strength as the butter sits in the fridge. Keep this in mind and adjust the amount you add accordingly to suit your personal preferences.
Mixing: Make sure you only beat on low speed after adding the herbs and don’t overmix the butter at this point – you want to avoid crushing the chopped herbs.

Storage tips

Store leftovers wrapped in plastic wrap in the refrigerator for up to 2 days. I will often use leftover compound butter to toss with hot pasta because we rarely have steak two days in a row.

You can also freeze leftovers, tightly wrapped in plastic wrap and then aluminium foil, for up to 2 months. Please note that freezing will affect the texture of the herbs.

Garlic Herb Butter Recipe - Savory Nothings (8)

Serving ideas

My family loves this garlic herb butter with air fryer steak. I also make it when I serve an admittedly decadent tomahawk steak, as pictured just above!

The compound butter is also delicious tossed with hot pasta, especially when served as a side for lemon garlic grilled chicken or with air fryer salmon. You can also serve it with Steak and Potato Foil Packets or Sausage and Potato Foil Packets to make a simple meal feel extra special!

More homemade condiments

How to Make Mayonnaise
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Or browse all of my condiment recipes!

Printable recipe

Printable Recipe Card

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Garlic Herb Butter

This homemade Garlic Herb Butter is easy to make and tastes delicious with steak, grilled chicken or with pasta!

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

5 from 5 votes

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Recipe details

Prep 10 minutes mins

Ingredients

▢ 1 stick butter softened
▢ 2 cloves garlic minced, see notes for tips
▢ 1 teaspoon Worcestershire sauce OR soy sauce
▢ 1 teaspoon finely grated lemon zest optional
▢ ½ teaspoon dried garlic powder
▢ salt & pepper to taste
▢ ¼ cup fresh herbs chopped (I used a mix of parsley and basil; use only soft, leafy herbs for best results)

Instructions

Using a hand mixer on medium-high speed, beat butter with minced garlic, lemon zest, Worcestershire sauce, garlic powder, salt and pepper in a medium mixing bowl until creamy.
Add chopped herbs and mix on low speed until combined – do not overmix or herbs will end up too crushed.
Place a large piece of plastic wrap on counter. Spread compound butter in middle, creating a log sized about 8×1½ inches. Wrap plastic wrap around butter, rolling it up to create a "sausage" shape. Twist ends, then chill in refrigerator for at least 1 hour before unwrapping and slicing to serve.

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Notes

Garlic: I mostly use fresh garlic for this recipe, but roasted garlic is very delicious, too. You can also use just garlic powder if you don’t have fresh/want a more mild garlic flavor in your compound butter.
Garlic amount: If your garlic cloves are large, consider using just one. Fresh garlic can be a little difficult to predict, and in can increase in strength as the butter sits in the fridge. Keep this in mind and adjust the amount you add accordingly to suit your personal preferences.
Soften butter: Make sure to use softened butter for this recipe, it yields a much smoother and more evenly seasoned result. If your butter is still chilled and you need to make the recipe ASAP, rinse a mixing bowl with hot water and invert it over the unwrapped butter. It should be soft within 5-10 minutes.

Nutrition

Serving: 1servingCalories: 68kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 71mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 335IUVitamin C: 2mgCalcium: 6mgIron: 1mg

Nutrition is an estimate.

More recipe information

Course: Condiment

Cuisine: American

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Potato and Sausage Foil Packets
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Or browse all of my grilling recipes!

About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.

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Comments

Karen says
September 05, 2023 at 3:02 pm
Quick question, the recipe indicates 1 stick of butter. Is that 1/4 lb of butter or the entire pound of butter. Thanks.
Reply
- Nora says
  September 15, 2023 at 9:30 am
  Karen, 1 stick is equal to 8 tablespoons or 1/4 pound. Hope this helps!
  Reply