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Nothing adds flavor like homemade herbed butter! With just a few ingredients and endless ways to customize it, this herbed butter recipe instantly makes any dish feel gourmet.
5-Star Reviews
“I have used this recipe so many times now and my family loves it! We love using it on grilled steak and corn on the cob!” – Jenni
“It’s really good! We put herb butter on everything – meat, rolls, veggies, even our favorite savory waffles.” – Jade
The Spread That Steals the Show
This homemade herbed butter is one of my favorite ways to elevate a meal – especially for Sunday dinners or holiday gatherings. It add a vibrant burst of flavor and makes everything feel just a little more special. Best of all? It’s incredibly easy to make.
I love spreading it on warm dinner rolls, roasted vegetables, and baked potatoes. Sometimes I use it to sear meat for extra richness. You can mix and match fresh herbs to suit your taste – there are so many delicious combinations. However you make it, this herbed butter always adds a “wow” factor!
💛 Echo
Ingredients
This super fancy looking butter comes together with just a few ingredients. It really couldn’t be easier. Use a hand mixer to combine all the glorious flavors together. Here’s what you need:
- Butter: Use unsalted butter for this recipe. Salt can release too much moisture with the fresh herbs, so this recipe just does better with unsalted butter. Make sure the butter is at ROOM TEMPERATURE before starting this butter mixture.
- Fresh parsley: Chopped very finely.
- Green onion: Only use the white portion for this recipe.
- Fresh thyme leaves: Remove the leaves from the stem before chopping.
- Black pepper: Just a dash or two.
How to Make Herbed Butter
- Soften butter and finely chop the fresh parsley, thyme leaves, and white portion of the green onion.
- Mix butter and herbs until well-blended. Refrigerate for 3 hours before serving.
- Cover and store the butter in the refrigerator for up to 2 weeks.
- Form the butter into a roll to be sliced.
- Or use a mold to form the butter into individual servings.
- Serve as a flavorful spread on sliced bread or rolls.
- Melt herbed butter on a hot baked potato.
- Serve on roasted vegetables to add a fresh
How to Shape and Freeze
One of my favorite tricks – especially when hosting or prepping for a special dinner – is to form herbed butter into fun, decorative shapes. You can use butter molds, candy molds, or even a piping bag with a decorative tip to create “roses” or swirls on wax paper.
Once shaped, freeze the butter overnight. Then, transfer the butter shapes to a plastic freezer bag so you can grab one anytime you need a quick flavor boost. You can also freeze a log of herbed butter and save it for a fancy meal.
Frequently Asked Questions
Yes, but use about ⅓ the amount since dried herbs are more concentrated. The flavor won’t be as bright, but it still works well.
Yes. Store the herbed butter in a sealed container, wrapped in parchment paper, or sealed in a Ziploc bag.
The great thing about this recipe is that it can be made days, weeks, or even months ahead. It’ll keep in the refrigerator for two weeks or in the freezer for up to six months.
This butter takes very little time to thaw. If I’m adding it to hot vegetables or using it to pan-fry fish, I just use it straight out of the freezer. No thawing time needed.
More Flavored Butter Variations
I love the combination of parsley, onion, and thyme in this herbed butter recipe, but there are endless combinations of seasonings and spices that you can use to suit your taste. Use your imagination to come up with your own special recipe. Try any combination of these herbs:
- Garlic-Chive Butter: Mix chives and garlic into the butter. This gives a bold, savory flavor to the butter that is great on steak or baked potatoes.
- Lemon-Herb Butter: Add 1 teaspoon lemon zest and a squeeze of lemon juice. Perfect for seafood or veggies like asparagus or brocolli.
- Honey-Rosemary Butter: Add 1-2 teaspoons of honey and 1 tablespoon fresh rosemary to butter. Serve on cornbread, sweet potatoes, or dinner rolls.
- Sun-Dried Tomato and Basil Butter: Stir in finely chopped sun-dried tomatoes and fresh basil for an Italian-inspired flavor. Serve on pasta, garlic bread, or grilled chicken.
Ways to Serve Herbed Butter
- With Vegetables: This fragrant butter is scrumptious on veggies! Melt it on our Perfect Corn on the Cob, our Sweet Sautéed Asparagus, Green Peas, Homemade Mashed Potatoes, or any other vegetable to give it an extra boost of flavor.
- Melted On Meat: It is also great to use when cooking any kind of meat. Try it on our Herb Crusted Salmon, our Parmesan Crusted Herb Baked Mahi Mahi, our Instant Pot Grilled Chicken, or our savory New York Steaks.
- Spread on Bread: Use it in place of garlic butter on hot and toasty French bread, on our Irish Soda Bread, or our Homemade Crescent Rolls. Brush it onto rolls right when you pull them out of the oven. So many possibilities!
What’s your favorite way to use herbed butter? Leave a comment below and don’t forget to rate the recipe – we’d love to hear from you! 🧈
Herbed Butter Recipe
Ingredients
- 1/2 cup unsalted butter softened
- 2 tablespoons fresh parsley chopped
- 1 green onion chopped, white portion only
- 1 teaspoon fresh thyme leaves removed from stem
- Dash of pepper
Instructions
- Combine all ingredients in a bowl and mix until well blended.
- Cover and store in the refrigerator for up to 2 weeks. Refrigerate 3 hours before serving for flavors to blend.
- Serve herbed butter on bread, potatoes, steak, or vegetables.
Video
Notes
Ways to store herbed butter
- Place butter on a sheet of plastic wrap. Using the wrap, form the butter into a log. Wrap in plastic wrap and then in foil. Freeze until ready to use.
- Use a candy mold to form butter into fun shapes. Scoop the butter into the mold and press the butter in firmly. Freeze the butter in the mold overnight. Pop the butter shapes out of the molds and keep in refrigerator for use within 2 weeks, or freeze the shapes in a freezer bag and use as needed.
I had to come back and rate this 5 Stars!
This seasoned butter is delicious. I used it on French bread instead of garlic butter and I loved it!
I have used this recipe so many times, now, and my family loves it! We love using it on grilled steak and corn on the cob!
It’s really good! We put the herb butter on everything- meat, rolls, veggies, even our favorite savory waffles.
Love your menus and recipes. Can you fix your print function so that the picture / ad does not come up or you can eliminate it without it just printing a large white space. It forces you to print 2 pages instead of 1. Thank you, I know these things can be tricky.
Thank you, Michelle. We are working with our website technician to have the ad removed when printing – and the white space. I agree it is frustrating! We hope to have it fixed asap.
One of my favorite herb butter is fresh rosemary and lemon zest and a bit of the lemon juice…..heavenly….. I like to put it on fresh baked artisan bread 🙂
Love it! Thank you for sharing. I’m going to try it! I am a big fan of rosemary and lemon!