Garlic Herb Butter takes one stick of butter and turns it into the best thing on your dinner table! Fresh garlic, parsley, and chives get whipped straight into softened butter, then rolled into a log you can slice all week. Four ingredients and no cooking at all!
Ellen’s Notes
I keep a log of this garlic and herb butter in the fridge almost all the time. It only takes a few minutes and one bowl to whip up, and it makes a steak or dinner roll feel like I planned something special!
The amount of garlic is the one thing I’d tell you to consider before you start. A teaspoon gives you a gentle garlic flavor that plays nicely with the herbs, and a full tablespoon gives you the loud, unmistakable garlic bread kind of butter. I go with a tablespoon, but start smaller if you want to keep it tame.
Also, keep in mind that raw garlic only gets stronger the longer it sits! Butter that tastes mild when you mix it can be noticeably sharper by the next day, so taste it fresh and know it’s only going up from there.
Key Ingredient Notes
- Salted Butter: You can use unsalted butter instead if you’d like. Just add a sprinkle of salt.
- Garlic: It’s worth mincing yourself rather than spooning from a jar. Jarred garlic is packed in acid, which mutes it and gives a tinny taste in something this simple. Grating the cloves on a microplane spreads the flavor more evenly than chopping.
- Fresh Herbs: I use parsley and chives for this butter. You can use just one of those if you’d like, or mix in some others like rosemary.
How to Make Garlic Herb Butter
See the recipe card for full ingredient list and directions below.
Make sure the butter is softened. You can leave it out at room temperature for a little bit to soften the butter. Then whip it in a small bowl with a fork.
Add garlic and herbs. Whip the butter again until all of the ingredients are incorporated.
Use it right away or refrigerate it. It’s a good idea to roll the butter into a log so that it’s easy to cut for use in the future.
To roll the butter: Place the butter on a sheet of plastic wrap, then roll it completely to cover it. Gently use your hands to roll the butter back and forth until you form a log. Then, twist the edges so they seal.
📌 Ellen’s Recipe Tips
- Let it rest. You don’t have to refrigerate the butter if you’re using it the same day. However, try to let it rest on the counter for a few minutes before serving just to let the herbs flavor the butter.
- You can use dried herbs. If using dried herbs, use 1 teaspoon of parsley and 1 teaspoon of dried chives.
- Whip the butter before anything goes in. A minute of beating on its own makes the butter light enough to take the garlic and herbs evenly. Skip it and you’ll get streaks of plain butter and pockets of garlic.
- Don’t rush the softening. An hour on the counter is about right for a stick of butter. Microwaving it is tempting, but even a few seconds too many gives you melted butter that won’t whip.
- Dry your herbs before chopping. Wet parsley beads up water in the butter and makes it separate. Give them a spin or a pat with a towel first.
- Slice it cold, serve it soft. Cut the rounds straight from the fridge, then let them sit for a few minutes on the plate. Cold butter won’t spread and warm butter won’t slice.
Storing Garlic Herb Butter
Garlic butter can go bad if it’s not stored properly! Always make sure the butter is stored in the fridge when you’re not using it.
It’s also important that the butter is in an airtight container or wrapped tightly with plastic wrap when it’s being stored. The butter will stay fresh for a week in the fridge if stored properly.
You can tell butter is starting to go bad when it smells rancid. If your butter starts to smell a little off, toss it!
You can freeze garlic herb butter! Make a large batch and roll the butter into several logs, then wrap each one in plastic wrap. You can freeze it for up to 6 months.
Garlic Herb Butter
Ingredients
- ½ cup salted butter, 1 stick, softened
- 1 teaspoon minced garlic
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
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Instructions
- In a medium size bowl whip the butter until fluffy
- Add garlic, parsley and chives, and continue to whip until the herbs are blended into the butter
- Place the butter in the middle of a piece of saran wrap (wax paper works too) and pull one end over the butter. Roll the butter until it forms a log shape, tie off the ends (or tuck them under the butter log) place in the refrigerator for 2-3 hours or overnight.
- Serve with your favorite bread, or rolls or try it on a filet!
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Notes
- Store butter in an airtight container, in the fridge, for up to a week.
- Freeze for up to 6 months.
Nutrition
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I used this to make garlic bread and it was the best garlic bread we have ever had! We grilled it wrapped in foil instead of in the oven. Then I used leftover of this garlic butter on some biscuits. Great both ways.
Yum 😁 Can I use dried parsley and chives? Would the measurements be the same ? Thank you for sharing this recipe.
Yes! You can use any herbs and the amounts will be the same! You can start with half and always add more to taste too. Hope you enjoy it, Patsy!
This compound butter is the perfect addition to fish. I paired it with mahi mahi and it was delicious! It tasted like it came from a restaurant. I made 2 batches to freeze.