Making Garlic Herb Butter
This is a basic pantry staple that elevates simple ingredients. Use high-quality, unsalted butter so you have complete control over the final seasoning.
Temperature is everything.
If your butter is too cold, the herbs will clump. If it is too soft or oily, the texture will turn greasy instead of smooth.
- small mixing bowl
- silicone spatula
- parchment paper
What goes in.
- 1/2 lbunsalted butter, softened to room temperature
- 3 clovesgarlic, grated into a paste
- 2 tbspfresh parsley, finely chopped
- 1 tbspfresh chives, minced
- 1/2 tspflaky sea salt
Friction and patience
Work the herbs into the butter using the flat of your spatula against the bowl, rather than stirring, to ensure an even distribution without breaking the butter's texture.
The method.
Prep the aromatics
Use a microplane for the garlic to ensure it disappears into the butter; large chunks will overwhelm the bite.
Combine
Place the softened butter in the bowl. Add garlic, herbs, and salt. Fold firmly until the green flecks are evenly dispersed.
Shape
Scoop the mixture onto the center of a sheet of parchment. Roll it into a cylinder about one inch in diameter, twisting the ends of the paper to tighten the log.
Chill
Place in the refrigerator for at least one hour to allow the flavors to bloom and the butter to regain a sliceable consistency.
Other turns to take.
Lemon Zest
Add the zest of half a lemon for a brighter finish on grilled fish.
Roasted Garlic
Substitute raw garlic with two cloves of slow-roasted, mashed garlic for a deeper, mellow flavor.
When it doesn't go to plan.
Pat your herbs dry with a paper towel after washing them; excess water will prevent the butter from holding its shape.
If the butter becomes too soft, place it in the freezer for five minutes before rolling.
Double the recipe and keep a log in the freezer; it will keep for up to three months.
The ones that keep coming up.
Can I use salted butter?
Yes, but omit the extra salt and taste the butter before adding your own.
Should I use dried herbs?
Fresh herbs are preferred for the color and brightness they provide. If you must use dried, use only one-third of the amount called for.
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