Herbed Compound Butter

By Melissa Clark

Updated March 31, 2025

Herbed Compound Butter
Francesco Tonelli for The New York Times
Total Time
10 minutes
Rating
5(474)
Comments
Read comments

A compound butter — a stick of butter seasoned with herbs, lemon and garlic or shallots — is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 servings
  • ½cup (1 stick) unsalted butter, softened
  • 1tablespoon minced shallots or 1 garlic clove, grated on a Microplane or minced
  • 1tablespoon chopped fresh thyme or rosemary
  • 1tablespoon minced parsley or chives
  • 1teaspoon fresh lemon juice
  • ¼teaspoon black pepper
  • ¼teaspoon fine sea salt, more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

103 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 39 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.

  2. Step 2

    Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
474 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Spencer

Such an easy way to upgrade any dish that uses butter. But it is really just the best on some fresh baguette paired with good friends and nice wine.

Kristine

I love compound butter. Like a lot. Just a word of warning, be sure to freeze this if you’re keeping it long term, as the garlic can slowly release botulinum as it degrades. It can be kept in the fridge for 5 days, after that freeze it up to 6 months.

Mona Lyn Reese

I made a double recipe and packed it into 2 oz logs; perfect for a 2-person family. I used the food processor. It took about 5 minutes, except for the time I had to wait for the butter to get soft enough.

Mom from Massachusetts

I love this on baked fish. I put garlic powder and thyme on the fish. I put Rosemary/Parsley/Shallots in the butter with the lemon, salt and pepper. Excellent!

ACCM

Very good with rosemary. Next time I will reduce black pepper to improve flavor balance.

Jamie

Ahhh kraeuterbutter, I had somehow forgotten the joy of this butter on filet while visiting Germany years ago. Thank you for the reminder!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.