This Herb 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!
This glorious Herb 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 spent a little extra time to make the meal a memorable one, but really it’s super easy to make!
Tips for Making Seasoned Butter
- Be sure to use unsalted butter in this recipe. It keep the sodium levels down, which you find you don’t need because the herbs add so much flavor.
- Salt releases moisture in food. It will release the moisture in the fresh herbs. If you use salted butter for frying and sautéing, it will result in less crisp vegetables and meat.
- The great thing about this recipe is that it can be made days, weeks, or even months ahead. I like to make up a big batch and store it in the freezer. 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.
- You can store it in the bowl you made it in as long as you keep it covered or shape the butter into a log or roll, wrap it in plastic wrap or foil, and cut sections off as you use it – just as you would a stick of butter.
- My favorite thing to do when I have company or a special dinner coming up, is to mold the butter into shapes. I’ve used a candy mold for the herb butter pictured above. You can also use a piping bag and decorating tip and make butter “roses” or other decorative shapes on a cookie sheet lined with wax paper. Freeze overnight and then place them in a plastic freezer bag and pull them out whenever you want to use them.
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 and come up with your own special recipe. Try any combination of these herbs:
- Lemon or Lime Zest
What to Serve with Herb Butter
- This fragrant butter is scrumptious on veggies! Melt it on our Perfect Corn on the Cob, our Oven Roasted Green Beans, our Sweet Sauteed Asparagus, zucchini, squash, our Green Peas, broccoli, and 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 or on our Irish Soda Bread, our Homemade Crescent Rolls. Brush it onto rolls right when you pull them out of the oven. So many possibilities!
How to Make Herb Butter
- 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.
More ideas for storage
- 1. 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.
- 2. 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.