Beautiful Herb Compound Butter: Easy And Delicious


Making herb compound butter is the most delicious way to use herbs, and it’s so easy! Herb butter can be frozen and used in many recipes to preserve the fresh, wonderful taste of summer! Ready to make herb butter?

The raised bed herb garden at the Tanglewood House will be full of life in no time at all. We just got four new raised beds and are in the process of planting lots of herbs: dill, parsley, chives, rosemary, oregano, thyme, and more! I have not met an herb I don’t love. But my two favorites are basil and mint.

From now until frost, I head out to our gardens every morning wearing my pajamas and an old beat-up denim apron. I snip herbs while I sip coffee. Tending flowers and herbs is good for my soul. My apron hangs right inside the door that leads to the garden. I keep garden snips in the ample front pocket of the apron and often find day-old herb cuttings in there, too.

I make heavenly herb compound butter when I don’t use my herbs for cooking. Making this scrumptious butter is also a smart way to use leftover herbs from the grocery store!

What Is Herb Compound Butter

herbs to use in compound butter- Canva

Herb butter, or compound butter, is a culinary treat! It’s butter, and you know everything is better with butter! The butter is softened and then mixed with chopped herbs and other great add-ins. The herbs infuse the butter with their flavor, and the butter suspends the herbs and keeps their flavor fresh. It’s a very synergistic and delicious relationship!

The butter can be made into a log and refrigerated or frozen, then cut into slices and added to a pan to saute vegetables in, rubbed under the skin of a chicken to roast, or a pat of it can top a delicious steak, combining with the juices as it melts. Can you imagine what a pat of herb compound butter will do for a baked potato?

Herb Compound Butter Ingredients

You can make herb compound butter with a few ingredients. You probably have in your kitchen,

Butter: Use softened, room temperature unsalted butter since you won’t know what you are adding it to or in.

Herbs: Use a combination of your favorites. Two or three herbs work best.

Add-Ins: Add-ins are flavor enhancers, like garlic or lemon zest, to create more depth of flavor.

Salt: Salt is salt and adds that flavorful zing we need in our food. Salt is the most basic flavor enhancer.

Delicious Add-Ins

Add ins for compound butter

Here are some of the delicious things from your kitchen and garden you can add to your herb butter to enhance its flavor!

  • garlic
  • shallots (one of my very favorite)
  • capers
  • salt
  • citrus peel
  • pepper
  • mustards
  • cheese
  • hot sauce
  • Worcestershire sauce
  • wine
  • citrus juice
  • chili powder
  • edible flowers
  • dried fruit like oranges

How To Make Herb Compound Butter

Leave the butter on the counter (not in a microwave) at room temperature until soft. Add chopped herbs, any add-ins, and salt in a small mixing bowl. Gently mix to combine with a wooden spoon.

Spoon the butter mixture onto a piece of parchment paper or plastic wrap. Fold the paper over the butter, and, using your hands, shape it into a long. Wrap the paper around the log and twist the ends of the paper so it makes a nice compact log. You can tie the ends with string if you want.

Put the compound butter in the fridge for a couple of hours to firm up.

See the recipes further down the page.

How To Store Compound Butter

two logs of herb compound butter- Canva images

You can make logs of compound butter or keep compound butter in a covered container. Store it in the refrigerator for a couple of days. If you want to store it longer, freeze it for up to a few months. I freeze my compound butter logs wrapped in parchment paper in a plastic freezer bag.

Use a sharp knife to cut rounds of frozen compound butter.

herb butter on a white plate with a pot of thyme
4.67 from 3 votes

Delicious Herb Compound Butter

A beautiful and scrumptious way to use herbs and infuse food with buttery herbaceous flavors.
Print Recipe


  • 1 cup unsalted, softened butter
  • 2 cloves garlic finely minced
  • 2-3 TBS fresh herbs
  • 1/2 tsp Kosher salt
  • 1-2 TBS finely chopped favorite add-ins like capers, shallots, lemon zest optional


  • Gently mix all the ingredients in a bow to combine.
  • Put the herb compound butter on parchment paper and make a log.
  • Refrigerate or freeze.
  • Cut into round and use it to cook with or to melt on top of food like steaks, salmon, and chicken.

More Herb Compound Butter Recipes

sliced compound butter on a plate

Here are a couple of my favorite recipes to make compound butter.


This is one of my favorite compound butter!

  • 1 cup butter of unsalted, softened butter
  • 2 TBS thinly snipped chives
  • 1/4 tsp lemon zest
  • 1 TBS freshly squeezed lemon juice
  • 1 TBS finely chopped shallots
  • dash of salt

Follow the directions from the recipe above.


  • 1 cup of unsalted, softened butter
  • 1/2 tsp finely minced garlic
  • 1 1/2 tsp finely chopped shallots
  • 1 TBS chopped parsley or tarragon
  • 1/2 tsp thyme leaves
  • 2 tsp capers
  • 1 TBS white wine
  • dash of salt

Follow the directions from the recipe above.


log of herb compound butter on a bench with a pot of thyme

Just slice off a round and use it in any savory recipe that calls for butter!

Here are just a few examples…

  • sauté vegetables
  • omelets and scrambled eggs
  • saute or roast chicken or fish
  • croutons
  • finish steaks
  • use as a base for sauces
  • make garlic toast
  • saute shrimp or shellfish
  • mix with pasta
  • slather on corn on the cob
  • use as butter for grilled cheese and other grilled sandwiches
  • make a roux
  • give as a hostess gift
  • add to your favorite dish

Beautiful, tasty, and easy savory butters! Make sure to make them and add them to your recipes for the fresh summer taste of herbs all year long!

If you love herbs, like I do, you will love these other herb-related posts too!

FAQs About Herb Compound Butter

Herb compound butter lasts a couple days in the refrigerator and up to 3 months in the freezer.

Although fresh is always best, you can use dried herbs to make compound butter. Remember to use 1/3 – 1/2 less dried herbs than the fresh ones called for in a compound butter recipe because dried herbs have a more concentrated flavor.

The herbs and other add-ins in the compound butter create a delicious depth of flavor and a more interesting flavor profile to anything you cook. And the work of chopping herbs is already done.

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Recipe Rating


  1. Yvonne, only you could make something as simple as butter look so gorgeous. I love herb butters and use them frequently too. Have a wonderful weekend!
    xoxo Pattie and Allie

  2. I love this idea! As Pattie said–only you could make butter look this good!! I will be making this. Happy Foodie Friday.

  3. Those butter look yummy.. Thanks for sharing. Nancy

  4. only you can make butter a thing of beauty… i love love love your shots, you always make me happy!

    thanks for your sweet comment today, coming from you its very high praise since i admire all you share~

  5. I can see Paula being green with envy and heavily drooling over these. What a great idea for a hostess gift too. I think I need to make some of these with homemade Asiago Cheese and Cornbread Bagels. Mmmmm…… Now I’m drooling!

  6. Those butters sound delicious. I will have to try them.

  7. Looks SCRUMPTIOUS! Great gift idea too! Your photos are always beautiful too! XO, Pinky

  8. Oh, that herbed butter would be so yummy on a fresh out of the oven biscuit!

  9. Mmm… that butter looks so yummy. Good enough to eat on it’s own – no I’m not Paula Deen:)

    I just signed up to be a follower, so I don’t miss a thing. I think that we are going to be fast friends.

    Thanks so much for visiting!

  10. Oh that looks delicious..didn’t think you could improve on butter..but…I guess you can! I’m going to have to try this!!

    Miss Bloomers/Sonia

  11. Yvonne-I love the idea of freezing it! I never thought of that, but it is a wonderful idea. I’m afraid I’m a little like Paula Deen in that I think butter makes almost anything better 🙂 My mint is not coming up this year. If I’ve killed that I may have to turn in my garden gloves!

  12. What a beautiul butter! I bet it tastes good too….Christine

  13. Oh, I love herbed butters. We make them here on a regular basis. My chives are going crazy already along with my greek oregano.

    Your pictures are absolutely gorgeous!

  14. I LOVE butter. I never thought of adding herbs to it. Sometimes I mix cinnamon and sugar…yummy. Like Julia Childs (Meryl Streep in Julie and Julia)said “is there anything better than butter?”
    My mother and I both answered “NO” at the same time!

  15. think I will do this tonight. My chives are ready. I LOVE your blog!

  16. Thank you so much for sharing these combinations & the suggestions for using them, Yvonne. My chives have come back to life & just yesterday, I bought new pots of oregano & cilantro to go with my 2 different parsley pots I was able to winter over in the sunroom. I am SO ready to start planting!!
    I look forward to trying some of your versions of these butters.
    Beautiful photos, by the way. 🙂

  17. Hi Yvonne,
    Thanks for stopping over and becoming a follower! I am always popping over to see what you are cooking up! This butter looks yummy. Thanks for sharing 🙂

  18. So many of our restaurants serve herbed butters, but yours have them beat! I am bookmarking this post. What a lovely idea for a spring and summer hostess gift as well as using when entertaining or to jazz up a simple at home meal.

  19. I found you trough Jain..You have such great taste..Pretty butter:)

    I will come and peek often..Splendid..

  20. My Herbs are taking over the garden! So I am looking for some great ideas to use them. This is awesome and your photo’s are awesome! 🙂 Thanks for sharing! 🙂


  21. Your photos are beautiful Yvonne! Any of these could be magazine shots in a heartbeat. Those butters look gorgeous. I would slather a chunk of bread in either of those anytime!

  22. Hi Yvonne…

    I came over to see your pretty tablescape and just had to leave you a little note about your compound butter! I have never made any but after seeing how delicious it looks…ohhh my, and it sounds divine…I am going to try my hand at it! Thanks for including your recipes too!!!

    Warmest wishes,
    Chari @Happy To Design

  23. Mmmmmm….garlic I’ve done, but never thought of shallots or capers. Brilliant! And so beautifully photographed!

  24. Honey, you’re speaking right to my southern heart! I love butter, and this is the most beautiful presentation of butter I’ve ever seen!

  25. That looks so good! As soon as some of my herbs come up, I will try it. Right now all I have is parsley. I had chives, but my “helper” thought they were weeds and pulled them out! 🙁
    I have made honey butter, and fruit butters, but never this..
    Your shots are fabulous!

  26. This not only sounds YUMMY…it looks BEAUTIFUL!

    I love all of the suggestions for use you included! WONDERFUL!


  27. This is another recipe to bookmark. Love how this looks as good as it will also taste.

  28. hi there, thanks so much for coming by my blog and your sweet words..
    the most painful thing ever i had to endure,still hurts a lot but i’m getting better each day…now if i can only eat some of that butter with some fresh bread??..that will be great!, cant wait to eat and enjoy food again..thanks again and have a great weekend..


  29. Your photos are amazing!!! I love herb butters!

    Thanks for stopping by my blog.

  30. Your photos are so beautiful and I am sure it tastes good too!
    I also love your red and white tablescape.
    Thank you for your kind words today,

  31. Hi Yvonne! ~ you’ve hit such a sweet spot of mine.

    I am wild about compound butters, and you have captured the very essence of them so perfectly. I’m drooling! Gorgeous photography. Very nicely done!!!

    xoxo ~m

  32. Yvonne~Oooh I like taking these compound butters and infusing meat or fish with them. My favorite is…when I’m forming hamburgers to grill I’ll put a generous (frozen) slice into the center of my patty. When it grills the butter has a slow melt leaving a succulent center when you bite into it the juices run out, Delicious!!

    Come by for a visit your company would be nice.
    Sweet wishes,

  33. What a great idea! Now I wish I had some herbs growing in the garden! I would love to keep a stick of this in my fridge all of the time. Thank you so much for linking this great post to Favorite Things. laurie

  34. Yvonne, you amaze me. Everything you do looks gorgeous. Love the idea of herb butters, and yours looks delicious.

  35. I just had to come back to tell you I love your blog! You are so talented and gifted and I am your newest follower. Be blessed. Cindy

  36. Yvonne, do you use any special brand of butter?
    I’m going to do this (don’t fall down) because you’ve made me a true believer of StoneGable.
    Besos (xx’s)

  37. Yvonne,
    Thanks for these delicious recipes. My son likes to make compound butter too. I never thought about it as a gift, but I can see it would make a lovely gift. Your photos are always gorgeous!

  38. How did I miss this post? Yvonne, you are amazing….you continue to inspire me! I’ll get an email off to you this eve. Your photos are perfection!!

  39. OMG, this looks wonderful! I am definitely trying. Pinned it!!! Thanks for sharing : )

  40. Anonymous says:

    How can I pin from your blog?

    1. There should be a little “pin” sign on each photo. And at the bottom of each post is says Remember to pin… just click on that button!

  41. Just saw this post, thanks for the recipe and sugggestions on what to use it with 🙂
    Be blessed

  42. therese walton says:

    loved the herb butter recipes. thank you for all the time and effort you put on your site. i love reading it!!!!!

    Joy on the journey home,

  43. This looks and sounds amazing! I love the organic look of it and can just imagine it next to a fresh baguette and some cheese next time we invite some friends over. Can’t wait to try it! Thanks for sharing.

  44. Love your butter ideas. I always have lots of basil and have done basil butter for years. Spread it on a hot ear of fresh corn and enjoy.

    1. Oh thank you for the idea..,herb butter on fresh corn so delicious!

  45. I love your blog. I warms my heart and inspires creativity. Thank you.

  46. So yummy. I just bought some French butter at Trader Joe’s. It is so wonderful. I will go back and get several pounds to do the flavored butters.

  47. 5 stars
    I love your blog. I definitely have to try this. We have a wonderful herb garden and everything is thriving this year. I cannot wait to try a garlic rosemary butter on a juicy grilled steak. Thank you!!

    1. Hi Lisa! You will love herb butters with grilled steak. Just cut off a slice of the compound butter and put it on the steak before serving.

  48. 5 stars
    I so love compound butters! My favorite is to use rosemary/thyme/lemon butter in my shortbread cookie recipe. Oh my. Now I have to go make some! :). I look forward to your emails. Thank you for all the inspiration!

  49. Hello Yvonne,

    Post caught my eye – can’t wait to try this herb butter recipes!

    Question – Roselinen & Annie Clothe ads that appear on your post; to you have personal shopping experience with these companies?

    Blessings, Laurel

    1. No personal shopping experience. But maybe it is something you clicked on before. Just a guess.

  50. What is the best butter to use

    1. You are so smart to ask, Janet! I love Keller butter but I think it is a regional butter. As you buy butter you might want to do some taste testing (who doesn’t love butter, right?) and choose butter that you like the best. I prefer salted butter, although I often cook with unsalted.

  51. I’m going to try all these recipes. They sound so yummy. I can’t wait to taste them. Thanks so much for sharing!

  52. 4 stars
    Salted or unsalted butter? it’s been years since I made herbed butter and I cannot remember, thanks for reviving this classic treat!