Garden Herb Butter Recipe
Make Garden Herb Butter Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Herb Butter
Finishing & Serving (optional)
Method
Herb Butter
- 1
Soften butter
Leave the unsalted butter at room temperature until soft but still holding shape, about 30–45 minutes. If short on time, cut into 1/2-inch cubes to speed softening (10–15 minutes).
- 2
- 3
Combine ingredients
In a medium mixing bowl, add the softened butter and beat gently with a fork or small spatula until smooth and slightly fluffy (30–60 seconds). Add the chopped parsley, chives, thyme, rosemary, minced garlic, lemon zest, sea salt and freshly ground black pepper. If you want a touch of heat, add red pepper flakes. Fold and mix thoroughly until herbs and seasonings are evenly distributed.
- 4
Taste and adjust
Taste a small amount and adjust seasoning: add more salt (in 1/4 tsp increments), pepper, or lemon zest/juice as desired. If mixture tastes too stiff, beat another 15–30 seconds to increase creaminess.
- 5
Shape the butter
Lay a sheet of plastic wrap or parchment on the counter. Spoon the herb butter onto the center and shape into a log approximately 1.5–2 inches in diameter. Roll up tightly, twisting ends to seal and smooth the log. Alternatively, press into a small container with a lid for spreadable storage.
- 6
Chill
Refrigerate the wrapped butter for at least 1 hour to firm up. For longer storage, freeze for up to 3 months; thaw in the refrigerator before use.
Finishing & Serving (optional)
- 7
Turn into compound cheese (optional)
If using softened goat or cream cheese, mix 1/4 cup softened cheese with the prepared herb butter (reduce butter amount by same volume if desired) until smooth. This creates a tangier spread.
- 8
Add lemon juice
For a brighter finish, stir in 1 teaspoon fresh lemon juice after mixing herbs; adjust to taste.
- 9