Almond Free Compound Garlic Herb Butter
This compound butter is the kind of kitchen staple that quietly elevates everything it touches — from a sizzling steak to a simple piece of crusty bread. Creamy unsalted butter gets folded with minced garlic, fresh parsley, chives, thyme, and a bright hit of lemon zest, resulting in something that tastes far more impressive than the effort required. A pinch of red pepper flakes adds a gentle kick if you're feeling bold, but the base recipe is already deeply savory and aromatic on its own. Many store-bought flavored butters and finishing sauces sneak in nut-based oils or almond extracts, so making your own means you know exactly what's going in. The rolled log technique is genuinely satisfying — slice off a round and watch it melt into a pool of herby, garlicky goodness right at the table. It keeps in the fridge for up to a week and freezes beautifully for up to two months, so it's worth making a batch to have on hand whenever dinner needs a little something extra.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the softened butter in a medium mixing bowl and beat with a fork or hand mixer until smooth and spreadable.
- 2
Add the minced garlic, parsley, chives, thyme, lemon zest, salt, black pepper, and red pepper flakes, if using. Stir and fold until all ingredients are evenly distributed throughout the butter.
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