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Garden Herb Compound Butter

Softened butter blended with whatever herbs are ready — keep a roll in the freezer for instant flavour.

⏱ Prep: 15min 🔥 Cook: 0min 🍽 Serves: 8 📊 Easy 🍂 All ✓ Free
🌱 From the Garden

A chive-dominant butter on steak is extraordinary. A dill-heavy version on poached fish is classic.

Servings
8
⏱ 15 Prep

🥕 Ingredients

  • 250g unsalted butter, at room temperature
  • 1/2 cup mixed fresh herbs, finely chopped (chives, parsley, tarragon, thyme, basil)
  • 2 cloves garlic, minced (optional)
  • 1 tsp lemon zest
  • 1/2 tsp flaky sea salt
  • 1/4 tsp cracked black pepper

👩‍🍳 Method

1
Leave butter at room temperature until completely soft — about 1 hour.
2
Beat butter with a wooden spoon or electric mixer until pale and fluffy.
3
Fold in all herbs, garlic if using, lemon zest, salt and pepper. Mix until evenly combined. Taste and adjust seasoning.
4
Spoon onto a sheet of baking paper. Roll into a log about 4cm in diameter, twisting the ends to seal.
5
Refrigerate to firm up, or freeze for up to 3 months. Slice rounds and place on hot food just before serving.
💡 Chef's Notes

This is the ultimate way to preserve the taste of your herb garden. Make several rolls with different combinations.

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