Capsaicin Free Compound Garlic Herb Butter
Compound butter is one of those kitchen staples that makes everything it touches taste more special — melted over a grilled steak, spread across warm bread, or finishing a simple roasted vegetable. This version layers softened unsalted butter with minced garlic, fresh parsley, chives, thyme, and a bright hit of lemon zest for a result that feels genuinely restaurant-worthy. The red pepper flakes listed in the recipe are marked optional and easy to leave out entirely, making this a naturally heat-free preparation that still delivers bold, complex flavor without any compromise. For anyone who loves deeply savory, aromatic food but needs to avoid capsaicin, this is the kind of recipe that proves you're not missing a thing. Rolling the finished butter into a log and chilling it means you always have a ready-to-slice round on hand — elegant enough for a dinner party, practical enough for a Tuesday night. It keeps in the fridge for up to a week or in the freezer for up to two months, so a single batch goes a long way.
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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)
Can be omittedred pepper flakes
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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