Herb Butter Recipe: Elevate your butter experience with fresh herbs!
Butter alone is marvelous, but add some fresh herbs to it and you’ve crossed over into swoon-worthy territory. Herb butter, also known as compound butter, is a simple way to elevate your food by adding an unexpected flavor explosion to meats, veggies, bread, fruits…anything that would benefit from a delightful smear of butter. I like to use an herb butter for grilled corn on the cob!
For this simple recipe, I just combined softened butter with fresh oregano. You can use more than one herb, but oregano was all I happened to have on hand. Equally amazing would be thyme, rosemary, dill, basil, parsley, chives…you get the idea. You’re only limited by your imagination.
I added a stick of softened butter (room temperature) to a bowl and stirred it up just a bit by hand. Feel free to use your hand mixer, or stand mixer if you’re doubling the recipe. Once the butter has been lightly stirred, add in your chopped herbs and stir to combine. If using salted butter, you probably won’t want to add any salt. However, if using unsalted butter, add pinch of sea salt.
Serve immediately or prepare butter for a stay in the fridge or freezer. If storing, put herb butter on a large piece of plastic wrap and shape it into a disc. Cover the disc tightly with the plastic wrap to seal it. Store in the fridge for up 7 days or in the freezer up to 2 months.
- 1 stick unsalted butter, softened at room temperature
- ¼ cup fresh oregano, chopped (or any herb or combination of herbs, such as thyme, rosemary, dill, basil, chives)
- Pinch of sea salt
- Add a stick of softened butter (room temperature) to a bowl and beat lightly by hand.
- Once the butter has been stirred, add in your chopped herbs and stir to combine.
- If using salted butter, you probably won't want to add any salt. However, if using unsalted butter, add pinch of sea salt.
- Serve immediately or prepare butter for a stay in the fridge or freezer. If storing, put herb butter on a large piece of plastic wrap and shape it into a disc. Cover the disc tightly with the plastic wrap to seal it. Store in the fridge for up 7 days or in the freezer up to 2 months.
