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A white dish filled with herb butter and herbs on a vintage cutting board.
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5 from 2 votes

Herb Butter (Compound Butter)

Herb Butter (aka compound butter or flavored butter) is easy to make, top vegetables, hot pasta, sizzling steak, warm baguettes, or rolls.
Prep Time20 mins
Total Time20 mins
Course: Sauces, Marinades, & Condiments
Cuisine: American
Keyword: compound butter, compound herb butter, herb butter
Servings: 12
Calories: 68kcal



    Herb Butter Ingredients

    • ½ cup butter soften at room temperature
    • ¼ cup fresh herbs minced rosemary, parsley, thyme, basil
    • ½ teaspoon sea salt optional if using salted butter
    • 1 teaspoon fresh cracked pepper
    • other herbs to try! sage, dill, chives, tarragon, oregano, or green onions



    • Leave the butter out at room temperature for a few hours to soften.
    • PRO TIP: cut the cube into little cubes and it will soften faster.

    Mix Herb Butter

    • Snip fresh herbs in a small mug or glass jar with clean kitchen scissors until the herbs are finely minced.
    • Mix soft butter, ¼ cup finely chopped herbs, ½ teaspoon sea salt and 1 teaspoon fresh cracked pepper in a small bowl with a spatula.
    • Place your herb butter in a small sealed container with a lid, it will keep in the fridge for a week. Or place on parchment paper in a log shape, roll and twist ends closed-keep in fridge or freeze for longer storage.



    storage options

    Place on parchment paper in a log shape, roll, and twist ends closed. Place in a ziptop bag, and freeze for up to 2 months. 
    OR Place your herb butter in a small sealed container with a lid, it will keep in the fridge for about 2 weeks. 

    herb butter uses

    • Try it on toasted bread, steak, fish, or vegetables.
    • Great to slice off on a sizzling hot steak!
    • Rub under the skin of your turkey or chicken before roasting. The herb butter flavors the poultry and keeps it moist while helping to crisp the skin of the chicken or turkey. 

    leftover herbs

    Once you snip your herbs in the jar if you have extra, simply screw on the lid and use the herbs up in other dishes or salads. They stay fresh for a few days!


    I have always used salted butter for my herb butter, but unsalted works just fine. You can leave out the salt if you wish. 


    Serving: 12g | Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 261mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg