Garlic Herb Butter

This garlic herb butter is rich, creamy, and packed with fresh flavors that I love to spread on bread, melt over vegetables, or use to elevate meats and seafood. It’s incredibly versatile and comes together in just a few minutes, making it one of my favorite quick flavor boosters.

Why You’ll Love This Recipe

I like how this recipe takes simple ingredients and turns them into something that instantly makes a dish taste gourmet. I enjoy spreading it on warm bread, melting it over a juicy steak, or stirring it into pasta. The fresh herbs bring brightness, the garlic adds a punch of flavor, and the butter makes everything silky and comforting. It’s also great because I can prepare it ahead of time and keep it ready in the fridge or freezer.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢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)

Directions

1. I start by softening the butter until it’s spreadable but not melted.
2. I mix in the minced garlic, Worcestershire sauce (or soy sauce), lemon zest, garlic powder, salt, and pepper until everything is well combined.
3. I fold in the fresh herbs last, making sure they’re evenly distributed.
4. I shape the butter into a log using plastic wrap or parchment paper, then refrigerate until firm.
5. When ready to use, I slice off pieces as needed or let it soften for spreading.

Servings and Timing

This recipe makes about 8 servings of flavored butter. It takes around 10 minutes to prepare and 1 hour to chill until firm.

Variations

• I sometimes add a pinch of red pepper flakes for a little heat.
• I like swapping the parsley and basil for dill and chives when serving with fish.
• For a citrus-forward butter, I add extra lemon zest and a squeeze of lemon juice.
• I’ve also tried blending in a spoonful of Dijon mustard for a tangy kick.

Storage/Reheating

I store the garlic herb butter in the refrigerator wrapped tightly for up to 1 week. For longer storage, I freeze it in slices or as a log for up to 3 months. When I want to use it, I just thaw in the fridge or let it sit at room temperature until spreadable.

FAQs

Can I use dried herbs instead of fresh ones?

Yes, but I prefer fresh herbs for the best flavor. If I use dried, I reduce the amount to about 1 tablespoon.

How do I soften butter quickly without melting it?

I usually leave it at room temperature for about 30 minutes, or I microwave it in 5-second bursts, checking often.

What dishes can I use this butter on?

I love it on bread, steaks, chicken, fish, roasted vegetables, and even stirred into pasta or rice.

Can I make this butter vegan?

Yes, I can substitute plant-based butter to make it completely dairy-free.

Should I roast the garlic first?

If I want a sweeter, milder flavor, I roast the garlic before mixing it in.

How long can I keep it in the fridge?

It lasts up to 1 week in the fridge when wrapped tightly.

Can I freeze garlic herb butter?

Yes, I freeze it for up to 3 months, either in slices or as a whole log.

Can I use lemon juice instead of lemon zest?

Yes, I sometimes add a few drops of lemon juice for brightness, but I prefer zest because it doesn’t add extra liquid.

What’s the best way to shape the butter?

I usually roll it into a log using parchment paper, but I’ve also pressed it into a small container for easy scooping.

Can I double this recipe?

Absolutely, I often double or triple it and keep extra in the freezer so I always have some ready.

Conclusion

I love how this garlic herb butter adds instant flavor and elegance to simple meals. It’s easy to make, flexible with different herbs and spices, and stores beautifully in the fridge or freezer. Whether I’m hosting a dinner or just making a quick weeknight meal, this butter always comes in handy.

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