Shellfish Free Compound Garlic Herb Butter
Rich, herby, and deeply aromatic, this compound butter is the kind of finishing touch that makes a simple piece of grilled chicken or roasted vegetables taste like something from a restaurant kitchen. Softened unsalted butter gets folded together with minced garlic, fresh parsley, chives, thyme, bright lemon zest, and a crack of black pepper — every ingredient pulling its weight. A pinch of red pepper flakes is optional, but it adds a subtle warmth that really rounds out the flavor. The whole thing gets rolled into a tidy log, chilled until firm, and then sliced into elegant rounds whenever you need them. For anyone navigating shellfish allergies, compound butters from restaurants or specialty stores can be a real gamble — chefs often use the same prep surfaces for seafood-based versions — so making your own from scratch is genuinely the safest and most satisfying route. This recipe uses nothing but butter, fresh herbs, and pantry staples, so there's zero guesswork about what's actually in it. Keep a log in the freezer and you're always just a slice away from elevating whatever's on the dinner table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!