Emulsifier Free Compound Garlic Herb Butter
Most store-bought flavored butters and spreads sneak in lecithin, mono- and diglycerides, or other emulsifying agents to extend shelf life and improve texture — which makes them a frustrating option if you're avoiding those additives. This homemade version keeps things beautifully simple: just real unsalted butter, fresh herbs, garlic, lemon zest, and a pinch of seasoning. Nothing processed, nothing hidden, and absolutely nothing you can't pronounce. The result is a rich, fragrant compound butter that tastes far more impressive than the effort it takes to make. Bright parsley and chives, earthy thyme, a little heat from optional red pepper flakes, and a pop of lemon zest all come together in every slice. Roll it into a log, chill it until firm, and you've got elegant rounds ready to melt over grilled steak, roasted vegetables, warm bread, or pasta. It keeps in the fridge for up to a week and freezes beautifully, so making a batch ahead 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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