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An herb butter filled with lemon and a combination of herbs and garlic

Servings 1 log


  • 1 stick butter softened
  • 1 TBS thyme leaves pulled off stems
  • 1 TBS basil chopped
  • 1/2 tsp lemon peel chopped
  • 1 TBS lemon juice freshly squeezed
  • 1 tsp garlic finely minced


  1. Put the softened butter in a bowl and add all the ingredients, mixing well.

  2. Put the butter in the freezer for 10 minutes until it is hard but not frozen.

  3. Spoon the compound butter onto a piece of plastic wrap.

  4. Roll the plastic wrap around the butter and form it into a log about 2- 2 1/2 inches in diameter.

  5. Wrap the compound butter in the plastic wrap log in parchment paper and refrigerate or freeze. Label

  6. Put butter logs in a large zip type bag if you are keeping it in the freezer

Recipe Notes

Refrigerated butter will last several days and frozen compound butter will last a few months.