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How to make Herb Compound Butter (VIDEO)

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Herb compound butter is perfect for so many things. Let it come to room temperature to slather it on bread (real bread). You can use it to saute' vegetables, fish, chicken, corn on the cob, or omelets. You can stir it into hot rice, pasta or mashed potatoes or soup. You can put a slice on top of a just-cooked steak or use it to dip your steamed crab or lobster.

holding a piece of frozen butter with herbs

Make a high end restaurant food in your kitchen with this simple trick of saving your time & money. It's GOOD ON EVERYTHING!

herbs and butter in silicone cups

Why bother of making Herb Compound Butter?

In the low country this time of the year we have a bloom of herbs, excessively, and I'm trying to preserve them. There many things that can be done to preserve them: freezing, fermenting, drying, or eat every day a Lebanese parsley salad called tabbouleh, etc.

But why not make an herb butter...this is a super easy way to make it

If there’s one ingredient that I can’t live without, it’s fresh herbs. They elevate your meal’s presentation and flavor profile with a pop of green and make everything taste extra special.

But when you mix chopped herbs with garlic and butter… words can’t even describe how amazing this combination is. And again, on EVERYTHING!

The Rough Recipe for Herb Compound Butter

  • 4-5 cups or so of herbs of your choice (I used :parsley, dill, oregano and Thai basil), finely chopped. If you have only 1/4 cup of herbs, that'll work too. It just depends on what you have and how "herby" you want your herb butter to be. 

  • 1Lb of butter at room temperature.

  • Two teaspoons Pink or Celtic sea salt.

  • One clove fresh garlic.

Other delicious additions to Herb Compound Butter:

  • 1 bulb of roasted garlic

  • 1 lemon/orange/lime zest

  • few turns of freshly ground pepper

  • 1 teaspoon of truffle oil

  • 1 Tablespoon of finely shredded parmesan

  • 1 teaspoon of minced anchovies

  • 1 teaspoon of finely minced olives, pickles, or capers

Combine all the ingredients in a bowl and stir until thoroughly combined. You can also put the leaves in a food processor and pulse until chopped, then add the butter and whizz until smooth. Season with salt. 


  • Store in the fridge: It will last for up to a month in the fridge in airtight container.

  • Freezer storage tip: Slice the compound butter into pieces and lay them out on a parchment lined baking sheet. Let them harden in the freezer for a few hours, then add the slices into a freezer-safe bag or container.  

  • Freezer storage tip: Add the butter into a silicone molds and freeze for up to 3 months. Then you can pop one out every time you’re ready to use. Or, pop them out after they are frozen and store in a freezer-safe bag or container...just make sure they are hard frozen before you pile them together in a container.

zip lock bag with herb butter frozen

I hope this compounded butter will make your meals easier and tastier. If you like to leave a comment, please do it. Also, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.

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