Including garlic and either fresh or dried herbs, this Herb Butter recipe is so easy to make and takes foods like baked potatoes, dinner rolls, steak, and turkey up five notches!

Garlic Herb Butter Recipe

Herb butter can be pretty expensive when you buy it at the store, so save yourself the money and make it at home. It’s incredibly easy.

In this easy herb butter recipe, we turn regular butter into creamy and fluffy garlic and herb flavored butter. It’s savory, aromatic, and just fantastic used on roasted vegetables, meat, and poultry.

Ingredients Needed

All you need are a few simple ingredients to make herb butter:
(Scroll below to the printable recipe card for details and measurements.)

• Butter – Make sure it’s room temperature for smooth blending. I use salted butter. If you use unsalted butter, you’ll need to add a bit of salt to the recipe.
• Herbs – A combination of chives, thyme, and oregano. I prefer fresh, but dried can also be used.
• Garlic – For aromatics and garlic flavor. Again, I like to use freshly minced for the best flavor, but garlic powder can be used instead. If you don’t like garlic, just simply leave it out.

How to Make Herb Butter

Making herbed butter is super easy in just a couple steps.
(Don’t miss the printable recipe card below for all the details and measurements.)

1. Beat butter. Beat the softened butter until light and fluffy.
2. Add remaining ingredients. Add in the rest of the ingredients and beat until combined. Continue whipping until soft and creamy, being sure to scrape down the sides of the bowl.
3. Use as desired. Spoon into a ramekin or glass jars. Use as desired.

Tips and Variations

If this is your first time making whipped butter with herbs, here are a couple things to keep in mind.

• Salted vs Unsalted butter. Both salted and unsalted butter can be used. I wrote this recipe for salted butter but I’ve used both. If you use unsalted butter, add in 1/4 teaspoon coarse salt a little at a time as salt is a must for bringing out the best flavor.
• Use softened butter. Before whipping, bring the butter to room temperature, which whips up super nice and creamy!
• Fresh vs. Dried herbs. I personally prefer fresh herbs for herb butter, but you can use either. Dried herbs are generally more potent than fresh herbs, though, so you’ll need less – typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh thyme, you need only 1 teaspoon of dried.
• Try different herbs. I love the trio of chives, thyme, and oregano, but any and all types of herbs work in herb butter. Thyme, basil, chives, parsley, oregano, rosemary, and tarragon are personal favorites. Use only one kind or a combination.
• Control the garlic flavor. We like the garlic in our herb butter to really come through, but if you want the flavor to be more subtle, just cut back on the amount.
• Whipped butter vs. Compound butter. This whipped butter is not the same thing as compound butter (where you place the mixture on parchment paper, roll into a log, chill, and then slice.) This is merely a few ingredients blended together in a mixing bowl and then spooned into a dish to enjoy. You could, of course, convert this into compound butter, though!

Serving Suggestions

Just a little bit of this herb butter can elevate the simplest of foods. It’s so good on so many things, including the following:

• Skillet Steak
• Baked Potatoes
• Roasted Carrots
• Corn Ribs
• Buttermilk Biscuits

Proper Storage

This recipe can be kept, covered, on the counter for up to 3 days, the refrigerator for up to 1 month, or frozen for up to 3 months. IF you’re going to leave it out, these simple rules need to be followed:

• Make sure it’s pasteurized. Most butter is pasteurized (processed to eliminate pathogens to increase its shelf life.)
• Use salted butter. If you’re going to leave any butter out at room temperature for an extended period of time, it should be salted. Salt add protection against bacteria growth.
• Store in an air-tight container. Keeping the butter container covered prevents moisture, air, and foreign items from contaminating the butter. I keep mine in a butter dish.
• Keep in a cool, dry place, away from light. The cooler the temperature of your kitchen, the longer the butter it will last. To cut back on waste, store in the fridge and only remove the amount you think you’ll use in one week.

Other Condiment Recipes:

• Honey Butter
• Maple Butter
• Bacon Jam
• Lemon Curd
• Olive Spread

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!