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Place the softened unsalted butter into a medium-sized mixing bowl.

Using a microplane grater, finely grate the 4 cloves of garlic directly into the bowl with the butter.

Zest half of the lemon into the bowl, ensuring only the yellow part of the peel is grated to avoid bitterness.

Add the 1 tablespoon of shaved or grated Parmesan cheese to the butter mixture.

Sprinkle in the 1 tablespoon of Italian seasoning and 1/2 teaspoon of paprika (or more, to taste) into the bowl.

On a cutting board, remove the leaves from the fresh sprigs of rosemary, parsley, and thyme. Finely dice all the herb leaves. You should aim for approximately 1 tablespoon of rosemary, 2 tablespoons of parsley, and 1 tablespoon of thyme, totaling about 1/4 cup of mixed herbs.

Add the finely diced fresh herbs to the bowl with the butter and other ingredients. Mix thoroughly with a spatula or spoon until all ingredients are evenly distributed and combined into a cohesive compound butter.

Transfer the mixed compound butter onto a sheet of plastic wrap. Using the wrap, gently shape the butter into a log. Roll and wrap it tightly in the plastic wrap, twisting the ends to seal.

Store the finished compound butter in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. Slice off portions as needed for various dishes.


Place the softened unsalted butter into a medium-sized mixing bowl.

Using a microplane grater, finely grate the 4 cloves of garlic directly into the bowl with the butter.

Zest half of the lemon into the bowl, ensuring only the yellow part of the peel is grated to avoid bitterness.

Add the 1 tablespoon of shaved or grated Parmesan cheese to the butter mixture.

Sprinkle in the 1 tablespoon of Italian seasoning and 1/2 teaspoon of paprika (or more, to taste) into the bowl.

On a cutting board, remove the leaves from the fresh sprigs of rosemary, parsley, and thyme. Finely dice all the herb leaves. You should aim for approximately 1 tablespoon of rosemary, 2 tablespoons of parsley, and 1 tablespoon of thyme, totaling about 1/4 cup of mixed herbs.

Add the finely diced fresh herbs to the bowl with the butter and other ingredients. Mix thoroughly with a spatula or spoon until all ingredients are evenly distributed and combined into a cohesive compound butter.

Transfer the mixed compound butter onto a sheet of plastic wrap. Using the wrap, gently shape the butter into a log. Roll and wrap it tightly in the plastic wrap, twisting the ends to seal.

Store the finished compound butter in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. Slice off portions as needed for various dishes.
