Pescatarian Compound Garlic Herb Butter
This compound butter is the kind of kitchen staple that quietly elevates everything it touches — from a sizzling piece of salmon to a simple bowl of pasta or a crusty slice of bread. Creamy, garlicky, and bright with fresh herbs and a hit of lemon zest, it's the sort of condiment that makes home cooking feel genuinely restaurant-worthy. The method is straightforward: beat the butter smooth, fold in your aromatics, roll it into a tidy log, and let the fridge do the rest. That log format is the real magic trick — you can slice off a round whenever you need it, letting it melt over grilled fish or roasted vegetables in seconds. It keeps in the refrigerator for up to a week and freezes beautifully for up to two months, so making a batch is always worth it. For anyone building meals around seafood and produce, having this tucked in the fridge means a flavor-packed finish is always just a slice away.
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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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