Celery Free Compound Garlic Herb Butter
Rich, garlicky, and loaded with fresh herbs, this compound butter is the kind of finishing touch that makes a simple steak, roasted chicken, or warm bread feel genuinely special. The combination of parsley, chives, thyme, and lemon zest keeps things bright and aromatic, while a hint of red pepper flakes adds just enough warmth to keep things interesting. Everything comes together in one bowl with a fork — no fancy technique required — and the result is something that looks and tastes far more impressive than the effort involved. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear, relying entirely on butter, garlic, fresh herbs, and a squeeze of citrus zest with zero hidden fillers or seasoning blends to second-guess. Rolling it into a log and chilling it means you always have a restaurant-worthy finishing butter ready to slice straight from the fridge. It keeps for a week refrigerated or up to two months in the freezer, so making a double batch is absolutely worth it.
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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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