Making Garlic Herb Butter
This is a pantry staple that upgrades a basic piece of toast or a seared steak into something finished. Keep a log of this in the freezer to slice off a coin whenever you need to mount a pan sauce or finish roasted vegetables.
Room temperature is non-negotiable.
If the butter is too cold, the garlic and herbs will stay clumped; if it is oily or melted, the butter will separate and weep. Let it sit out until it leaves a clean indentation when pressed.
- Mixing bowl
- Silicone spatula
- Microplane or chef's knife
- Parchment paper
What goes in.
- 8 ozunsalted butter, softened
- 3 clovesgarlic, minced to a paste
- 2 tbspfresh parsley, finely chopped
- 1 tspfresh thyme leaves, stripped and chopped
- 1/2 tspflaky sea salt
Whip, don't stir
Use a spatula to press and fold the aromatics into the butter repeatedly. This mechanical action ensures the garlic oils and herb juices are trapped evenly throughout the fat.
The method.
Prep the aromatics
Use a microplane for the garlic to create a paste; this ensures you don't get large, biting chunks of raw garlic in the final butter.
Combine
Add the garlic paste, chopped herbs, and salt to the softened butter in a bowl.
Incorporate
Using the spatula, smear the butter against the side of the bowl. Repeat until the streaks of herb and garlic are evenly distributed throughout the yellow fat.
Form the log
Lay a sheet of parchment paper flat. Scoop the butter into a line along the center. Roll the parchment tightly, twisting the ends like a candy wrapper to compress the log.
Chill
Place in the refrigerator for at least 10 minutes to firm up before slicing.
Other turns to take.
Lemon Zest
Add the zest of one lemon for acidity to cut through fatty cuts of meat.
Roasted Garlic
Swap raw garlic for the equivalent amount of mashed roasted garlic for a mellow, sweet profile.
When it doesn't go to plan.
Pat the herbs dry with a paper towel after washing; excess water will prevent the butter from forming a tight log.
If you find the butter is too soft to roll, pop it in the fridge for 5 minutes before shaping.
Freeze the log for up to 3 months; cut slices directly from frozen when you are ready to use.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the added salt in the recipe to keep control over the final flavor.
Why use fresh herbs instead of dried?
Dried herbs retain a woody texture that is unpleasant in raw butter. Fresh herbs provide the bright aromatics needed here.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe