Garlic and Herb Compound Butter
Garlic and Herb Compound Butter
Ingredients
- 1 cup unsalted butter, softened
- 4 garlic, cloves, finely grated
- 1/2 lemon, zested
- 1 tablespoon Parmesan cheese, shaved or grated
- 1 tablespoon Italian seasoning
- 1/2 teaspoon paprika, or to taste
- 1 tablespoon fresh rosemary, leaves only, finely diced
- 2 tablespoons fresh parsley, leaves only, finely diced
- 1 tablespoon fresh thyme, leaves only, finely diced
Instructions
- 1
Place the softened unsalted butter into a medium-sized mixing bowl.
⏱️ 1 min
- 2
Using a microplane grater, finely grate the 4 cloves of garlic directly into the bowl with the butter.
⏱️ 2 min
- 3
Zest half of the lemon into the bowl, ensuring only the yellow part of the peel is grated to avoid bitterness.
⏱️ 2 min
- 4
Add the 1 tablespoon of shaved or grated Parmesan cheese to the butter mixture.
⏱️ 1 min
- 5
Sprinkle in the 1 tablespoon of Italian seasoning and 1/2 teaspoon of paprika (or more, to taste) into the bowl.
⏱️ 1 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 3 min
- 9
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.
Kitchen Tools
Nutrition Facts (per serving)
Garlic and Herb Compound Butter
Ingredients
- 1 cup unsalted butter, softened
- 4 garlic, cloves, finely grated
- 1/2 lemon, zested
- 1 tablespoon Parmesan cheese, shaved or grated
- 1 tablespoon Italian seasoning
- 1/2 teaspoon paprika, or to taste
- 1 tablespoon fresh rosemary, leaves only, finely diced
- 2 tablespoons fresh parsley, leaves only, finely diced
- 1 tablespoon fresh thyme, leaves only, finely diced
Instructions
- 1
Place the softened unsalted butter into a medium-sized mixing bowl.
⏱️ 1 min - 2
Using a microplane grater, finely grate the 4 cloves of garlic directly into the bowl with the butter.
⏱️ 2 min - 3
Zest half of the lemon into the bowl, ensuring only the yellow part of the peel is grated to avoid bitterness.
⏱️ 2 min - 4
Add the 1 tablespoon of shaved or grated Parmesan cheese to the butter mixture.
⏱️ 1 min - 5
Sprinkle in the 1 tablespoon of Italian seasoning and 1/2 teaspoon of paprika (or more, to taste) into the bowl.
⏱️ 1 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 3 min - 9
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.