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Herb infused compound butter recipes
  • Condiment Recipes
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Herb Infused Compound Butter Recipes

Katie WellsAug 21, 2014Updated: Jan 3, 2020
Reading Time: 3 min

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Wellness Mama » Blog » Recipes » Condiment Recipes » Herb Infused Compound Butter Recipes

Butter is a favorite food at our house. It is packed with fat soluble vitamins and beneficial fats that support many aspects of health.

I put butter in my coffee (and my homemade vanilla lattes) and often use it in cooking and on vegetables. (We never use margarine or vegetables oils as a substitute- here is why).

Compound Butter Recipe

On a recent date for our anniversary, my husband and I went to an awesome restaurant and I ordered steak. It came topped with an herb-infused compound butter and the flavor of that with the steak and vegetables was one of the best things I’ve ever had.

Since gourmet restaurant meals are definitely not in the budget very often, I decided to recreate the herb-infused compound butter at home and have enjoyed experimenting with different flavors and options. I could literally eat this stuff plain (and I might occasionally do that).

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For savory dishes, compound butter adds extra flavor and the health benefits of various herbs, and it makes a gorgeous presentation. I use compound butter to top sweet potatoes, steak, chicken, steamed broccoli/cauliflower, wilted spinach, and many other dishes.

If you’ve never tried it, take a few minutes and spice up your butter!

A few notes I’ve found along the way:

  • It is important to make sure that the butter is really soft but not completely melted before mixing it with herbs. This helps intensify the flavor and makes the process easier
  • Adding a teaspoon of high quality olive oil makes a more spreadable compound butter and also adds great flavor.
  • This will not store long in the fridge because it is often eaten within hours at our house.
Herb infused compound butter recipes

Herb Infused Compound Butter Recipes

Katie Wells
Herb infused compound butters combine the fat soluble vitamins in butter with the flavor and health benefits of various herbs for a delicious and simple condiment.
4.56 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 4 hrs 10 mins
Course Condiment
Calories 110 kcal

Ingredients
  

  • ½ cup butter (softened to room temperature)
  • 1 TBSP fresh basil leaves
  • 1 TBSP fresh parsley
  • 1 TBSP fresh chives
  • 1 clove garlic
  • 1 tsp olive oil (optional)

Instructions
 

  • Soften butter to room temperature and place in a medium bowl.
  • Finely chop all herbs and add them to the bowl with the butter.
  • Mince garlic as finely as possible and add it to the bowl.
  • Add the olive oil to the bowl if using and mix with a fork until all the herbs are evenly incorporated.
  • Place the mixture into a piece of parchment paper or wax paper and form into a roll/stick.
  • Place in the refrigerator for at least four hours (or overnight if possible).
  • Serve on meats, vegetables, or whatever sounds good!
  • See variations below.

Notes

Flavor Variations (blend in these instead of the herbs in the recipe above):
  • The zest of one organic lemon and one organic lime (great on fish)
  • 3 TBSP toasted pecans or walnuts, finely chopped and 2 TBSP honey
  • 1 TBSP each fresh parsley, chives, rosemary, and tarragon, finely chopped
  • 2 TBSP fresh mint, finely chopped and 1 TBSP lemon zest (great on lamb)
  • 3 TBSP fresh dill, finely chopped and 1 TBSP orange or lemon zest (great on fish or vegetables)

Nutrition

Serving: 1TBSPCalories: 110kcalCarbohydrates: 0.2gProtein: 0.2gFat: 12.4gSaturated Fat: 7.4gCholesterol: 31mgSodium: 82mgFiber: 0.1g
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Ever spiced up your butter? What is your favorite combination.

Delicious herb-infused compound butter recipe with herbs like basil, chives, parsley, garlic and olive oil that is a great topping to any dish.

Category: Condiment Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (32 Comments)

  1. Donna

    August 23, 2014 at 4:27 PM

    Another great topping for steak is mixing bleu cheese into the butter. Have also included fresh herbs as well. Delicious!

    Reply
  2. Sheila

    August 23, 2014 at 1:51 PM

    I can’t wait to try this on steak, sweet potatoes, chicken, veggies…….yummy!

    Reply
  3. Gloria V.

    August 23, 2014 at 1:19 PM

    We love butter at home. We use grass fed Irish butter and it is very tasty. We melt it just like you do and add the brand name “BRAGG” Organic Sea Kelp Delight Seasoning. It comes out very good on our fish, vegetables, chicken, etc. This seasoning has 24 herbs and spices.

    Reply
  4. Elizabeth Sanchez

    August 23, 2014 at 11:49 AM

    This is great! I love making all types of infused butters! I actually have started making my own butter. It only takes 3 minutes and is delicious. My husband bought me a little hand held butter maker, very low tech, it’s called the Chef’n Buttercup Buttermaker. You simply pour in 1 cup of heavy cream, seal it up, shake it like crazy for 3 minutes, drain the excess and then unscrew the bottom which will now be full of butter!!! Awesome! I then mix in a little salt, or some herbs, garlic… Whatever we’re in the mood for. I then store my butter in an L. Tremaine antique butter bell. (also purchased at sur le table). I scoop my butter into the butter bell and then a little water into the base of the crock. This acts as a seal to keep the butter fresh. My butter stays perfectly delicious, room temp, soft and spreadable all week and right on my counter top!

    Thanks for all the great tips Katie! I love the Web site!!!

    Reply
    • Wellness Mama

      August 23, 2014 at 2:33 PM

      Thank you, and thanks for reading!

      Reply
    • Porsche-Leigh

      August 25, 2014 at 5:42 AM

      5 stars
      😉 I really like your idea of making your own butter. I’ve been told that the excess you mentioned is in fact real buttermilk… you might want to keep that for recipes. I’ve been told by chef’s here in Chicago…. real buttermilk is phenomenal and very much unlike any store-bought product. 🙂

      And instead of plastic containers for such a process-effort/product, I’m going to seek out some sort of glass container with a lid for my butter. Nothing beats glass and plastic just doesn’t do it for me; and I’ve been using a glass butter dish but it doesn’t have a lid or cover (oblong shape meant for sticks of butter).
      Thanks 🙂

      Reply
  5. Virginia Miner

    August 23, 2014 at 10:10 AM

    I love butter! This is a great idea! I will be trying this soon.

    Reply
  6. anjali gokhale

    August 23, 2014 at 9:52 AM

    4 stars
    Set the butter in silicon molds.it makes things a lot easier.
    Black pepper&lemon taste good.

    Reply
    • Lily

      August 24, 2014 at 1:33 PM

      4 stars
      Can you do this with Ghee? I love butter but eat dairy-free now and would love to try this out, it sounds delicious!

      Reply
      • Arkay

        August 25, 2014 at 2:45 PM

        Ghee is clarified butter, but butter nonetheless.

        And yes, you can infuse ghee. Enjoy.

        Reply
  7. Gail

    August 23, 2014 at 8:32 AM

    5 stars
    In culinary school we made compound butters all the time. It’s way easier to use a mixer if you are doing a large volume of butter, but for one stick it seems like a hassle. The best way to do this on a small scale is to use your large knife (chefs knife) to slice through your sfftened butter, add the herbs, garlic, etc. then basically grab the back end of the knife in a sort of pinching motion and use the blade to smash everything together. Use the knife to scoop it back into a pile and do the smashing thing some more until your flavoring elements are evenly distributed.

    Reply
  8. Sarah

    August 22, 2014 at 9:32 PM

    I mix butter and dill and then chill in the fridge. Then I put it on top of salmon. So good!!

    Reply
    • Mandy

      November 25, 2015 at 4:45 PM

      Oh butter and dill on salmon sounds amazing! I love salmon on the grill, my husband is the grill master, ha! I’ll be recommending this to him, so long as we can find wild caught, non-GMO salmon!

      Reply
  9. Val

    August 22, 2014 at 5:04 AM

    All I have ever added to my butter is parsley and garlic. I used to do it fairly rarely, because I hated to process of mixing everything with a fork (even with a softened butter). These days, I simply leave the butter out of the fridge for some time to softened it, finely chop/mince the garlic and parsley, add all the ingredients to a bowl and put my hand-held mixer to task. One minute and I am done. And then of course I roll it into a stick like you described. The hand-held mixer really makes things much easier.

    Reply
  10. Carol

    August 21, 2014 at 11:12 PM

    4 stars
    In the version you emailed, in the “Notes” section, you have several incidents where this : [br] occurs. What does it mean?Notes
    [b]Flavor Variations (blend these instead of the herbs in the recipe above):[/b][br]-The zest of one organic lemon and one organic lime (great on fish)[br]-3 tablespoons finely minced toasted pecans or walnuts and2 tablespoons of honey [br]-1 tablespoon each of finely minced fresh parsley, chives, rosemary and tarragon[br]-2 tablespoons fresh minced mint and 1 tablespoon lemon zest (great on lamb)[br]-3 tablespoons fresh minced dill weed and 1 tablespoon orange or lemon zest (great on fish or vegetables)
    Ever spiced up your butter? What is your favorite combination.

    Reply
    • K.L.Richardson

      August 23, 2014 at 8:34 AM

      If I’m not mistaken that means “break” in computer speak. Your browser is not translating it the way it was written, for want of a better way to explain it. Of course, since I am a senior citizen I could be totally off base with this.

      Reply
    • Jackie Mkhize

      August 23, 2014 at 3:23 PM

      Thats strange in my computer there were not “br or b”. The recipe was just straight forward with no abbreviations

      Reply
      • Carol

        August 24, 2014 at 5:51 PM

        Sorry, I have been having some issues on my computer every once in awhile. In the EMAIL you sent out, the b & br were there, but on your WEBSITE, it was normal without them. I am on a MAC with Safari, wonder if that may be the problem?

        Reply
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