Garlic herb compound butter is a simple French preparation that infuses softened butter with fresh parsley, basil, garlic, and lemon zest. It melts beautifully over hot food and can be made ahead and frozen for weeks.
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In a medium bowl, combine the softened butter, chopped parsley, chopped basil, pressed garlic, and lemon zest.
Mix everything together with a spoon or spatula until well combined.
Lay a sheet of plastic wrap on a flat surface.
Scoop the butter mixture into the center of the plastic wrap, forming a rough log shape.
Fold the plastic wrap over the butter and roll it into a tight, even log.
Twist the ends of the plastic wrap to seal the log and compact the butter.
Refrigerate for at least one hour to allow the butter to firm up and the flavors to meld.
Once chilled, unwrap, slice, and serve as desired.
Refrigerate in an airtight container up to 5 days, or freeze in a parchment-wrapped log up to 3 months. Thaw in the refrigerator before use.
Yes. Mix, roll in plastic wrap, and refrigerate up to 5 days or freeze up to 3 months. Slice into rounds and use as needed.
Leave butter at room temperature for 30–45 minutes until it yields gently to pressure but still holds its shape.
Dried herbs are more concentrated; use 1 tsp dried parsley and ½ tsp dried basil. Fresh herbs deliver better flavor and color.
Roll the mixture in plastic wrap into a log, chill, then slice into ½-inch rounds. Freeze in an airtight container or wrapped individually.
Melt over grilled steak, broiled fish, roasted vegetables, or crusty bread. Whisk into warm pasta sauces or mashed potatoes.
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