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If you’re looking for a way to use up end of the season herbs, look no further than homemade herb butter. This herb butter recipe is easy, freezable, and makes a fantastic gift!

Butta makes everything betta! Those are true words to live by, and between the Girly Gardener and myself, we could buy stock in Kerrygold butter. It’s pretty much perfect for everything… toasted bagels, steamed veggies, freshly grilled steak. Boom!

This is also the time of year when I’m trying to use or save as many herbs from the garden as I can. And while drying or freezing herbs is an option, I love to use them in compound butters or homemade herb butter.

What is Compound Butter?

What is compound butter? These are essentially butters with added ingredients, such as herbs, seasonings, fruits, etc. There are any number of flavor combinations that you could create with whatever herbs you have on hand (basil and sage, rosemary and garlic, oregano and thyme).

Obviously, you want to make sure the flavors will blend well together. (No spearmint and dill, ok?) Many times simply using the power of smell can help you determine what combines well. Hold your herb combo up to your nose, and if the smell doesn’t suit your fancy, then you may want to rethink it.

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Another great bonus of creating these specialty butters is that they make wonderful gifts for friends or hosts. Simply take a roll of your freshly seasoned butter, wrap it in kraft paper, tie the ends in string, and top it with a gift tag. Thoughtful gift…check! You can also include some suggestions for how to use the butter on the back of the tag. Here are some ideas:

• Spread on fresh bread, toast, etc.
• Place generous pat on a steak fresh off the grill.
• Use in place of butter on a grilled cheese.
• Melt a pat on warm, steamed veggies.
• Spread on hamburger bun, toast on grill, enjoy.

Homemade Herb Compound Butter

1. Grab 1 cup (2 sticks) of your favorite unsalted butter and let it come to room temperature. This makes it easier to blend in your herbs. 

2. Decide which herb/seasoning combination you’re going to use and chop them finely. 1-2 tablespoons of each herb works nicely.
3. Cream two sticks of room temperature butter in a large bowl. Add in herbs and other seasonings if using, and mix well. 

4. Lay out a piece of plastic wrap and spoon butter mixture on top. 

5. Wrap butter in plastic wrap, creating a cylinder shape. Fold over excess plastic wrap on ends and place butter in fridge to firm up.
6. To use, simply unwrap butter and spread generously! 

Basil and Sage Herb Butter:

• 2 sticks unsalted butter
• 2 Tbsp finely chopped basil
• 2 Tbsp finely chopped sage
• 2 cloves garlic minced

Cream room temperature butter. Add in chopped herbs and garlic. Mix well. Place on plastic wrap. Roll tightly, sealing ends. Place in fridge until ready to use.

This butter is perfect on toast or as the outside butter on a grilled cheese. Amazing!!

Compound or Herb Butter FAQ’s

Can garlic be used in compound butter?

Absolutely! Simply mince or press the garlic and add it in just like you would the herbs. I actually prefer a nice garlic butter… so delicious! (And even better if you’ve grown your garlic at home!)

Can herb butter be frozen?

Yes, it can. Take your wrapped log of butter and put it in an airtight container or Ziploc freezer bag. Pull out butter as needed and let soften at room temperature or in the refrigerator. 

What are some good herbs for compound butter?

I personally love basil, rosemary, parsley, sage, and dill. But it’s really whatever your preferences lean toward. I haven’t tried the less savory herbs, such as lavender, mint, and lemon balm, but maybe someone else has? I consider what I’d like on a grilled cheese or steak and make my choices from there.