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This Herbed Butter adds a new and vibrant flavor to vegetables and meats. It can also be used as a savory spread for bread and rolls. It’s my new delight in cooking!
Featured with this recipe
This glorious Herbed Butter gives that special touch to a meal. I especially like to use it when serving a fancy Sunday dinner or holiday meal. It looks and tastes like you’ve spent a little extra time to make the meal a memorable one, but really, it’s super easy to make! Spread it on hot rolls, or drop a pat of this butter on vegetables, potatoes, sandwiches, or meat dishes. And if you change up the combination of herbs, the sky’s the limit with flavors and ways to use this recipe. So yummy!
Ingredients in Herbed Butter
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 – try to use unsalted butter for this recipe. It keeps the sodium levels down, which you won’t need anyway because the herbs add so much flavor. Salt can release too much moisture in the fresh herbs as well, 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 Into Shapes
My favorite thing to do when I have company or a special dinner coming up is to use a butter or cheese mold and make it into fun shapes. I’ve used a candy mold for the herbed butter pictured above. You can also use a piping bag and decorating tip to make butter “roses” or other decorative shapes on a cookie sheet lined with wax paper. Freeze overnight, then place in a plastic freezer bag and pull them out whenever you want to use them. You can also slice a log of butter and keep the individual slices in the freezer.
Frequently Asked Questions about Herbed Butter
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.
Yes. Store the herbed butter in a sealed container, wrapped in parchment paper, or sealed in a Ziploc bag.
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 Ideas
I love the combination of parsley, onion, and thyme in this savory butter recipe, but there are endless combinations of herbs 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:
- Fresh rosemary
- Fresh basil
- Lemon or Lime Zest
What to Serve with Herbed Butter
- This fragrant butter is scrumptious on veggies! Melt it on our Perfect Corn on the Cob, our Oven Roasted Green Beans, our Sweet Sautéed Asparagus, zucchini, squash, our Green Peas, broccoli, or any other vegetable to give it an extra boost of flavor.
- 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.
- And let’s not forget 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!
- 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
- 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.
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.
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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!