Elevate your dishes with the rich flavors of homemade herb butter using dried herbs. Discover easy step-by-step instructions and expert tips to create this versatile kitchen staple.
Creating herb butter is a great way to add a burst of flavor to a variety of dishes, whether it’s fresh bread or a juicy steak.
While fresh herbs often steal the show, don’t underestimate the aromatic goodness of dried herbs.
They offer the bonus of a longer shelf life, making them ideal for a butter that’s always on standby.
If you have ever wondered how to make herb butter with dried herbs, you will be amazed at just how simple it is to make your own herb butter.
What is Herb Butter?
Herb butter, or compound butter, is a tasty mix of butter and dried herbs. By blending these fragrant herbs with softened butter, you bring out their flavors. It can be used for a variety of dishes. It’s also a great way to use leftover herbs that may otherwise go to waste.
Choosing the Right Herbs
Herb butter is only as good as its ingredients. When selecting herbs, opt for high-quality dried herbs that are not older than six months if possible. Look for ones with a vibrant color and strong aroma, which are key indicators of freshness.
Some popular choices for herb butter include thyme, rosemary, sage, oregano, and basil. However, feel free to experiment with your favorite herbs or a combination that pairs well with the dish you plan to use it in.
Simple Ingredients for Homemade Herb Butter
- 1 cup (2 sticks) unsalted room temperature butter
- 2 tablespoons of mixed dried herbs (such as parsley, chives, thyme, rosemary, and oregano)
- 1/2 teaspoon garlic powder (optional for added flavor) Fresh garlic can be used as well.
- 1/2 teaspoon fine sea salt (adjust to taste)
- A pinch of black pepper
How to Make Garlic Herb Butter
- In a medium bowl, combine the softened butter with the dried herbs. If you’re using unsalted butter, add the sea salt; otherwise, check the intensity of the saltiness before adding any additional salt.
- Mix in the garlic powder, if using, along with a pinch of black pepper to add a little heat and depth to the flavor profile.
- Use a spatula or spoon to blend the ingredients evenly throughout the butter. You want the herbs to be well-distributed so that each slice of the herb butter gives a burst of herby flavor.
- Lay out a piece of plastic wrap or parchment paper on your work surface. Spoon the butter mixture onto the center of the wrap.
- Create a log shape by rolling it in the plastic wrap, twisting the ends securely.
- Refrigerate the log until firm, which typically takes about 2 hours. Alternatively, you can freeze the herb butter if you want to preserve it for an extended period.
- When you’re ready to serve, simply slice off the desired amount from the log.
Some people like to use butter molds when making fresh herb butter with some simple molds.
If you want to make the butter look pretty for a special occasion or for a dinner party, you can also use candy molds once the butter is made. Smooth the butter into the molds and then refrigerate or freeze them. Pop them out when ready to serve and place them on the dinner table. They will hold their shape if the room isn’t too hot.
Serving Suggestions
- On Bread: Spread some herb butter on a slice of warm, crusty french bread for an instant gourmet touch.
- baked potato: Top a baked potato with a pat of herb butter for a delicious, savory twist.
- Steak Topping: Place a pat of herb butter on top of your steak straight from the grill and watch it as the butter melts deliciously into the meat.
- Vegetable Dressing: Toss vegetables in melted herb butter before roasting or serving to add a flavor-packed coating.
- Pasta Enhancer: Finish off pasta dishes with a couple of slices of chilled herb butter for creamy touch to the sauce.
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Storing Your Compound Herb Butter
If you’ve made a larger batch, you can store your herb butter in a sealed container in the refrigerator for up to two weeks or in the freezer for a couple of months. Just make sure it’s wrapped tightly to prevent freezer burn and the absorption of other flavors from your fridge or freezer.
A simple way to create individual servings for the herbed butter that you store in the refrigerator is to cut the log into pieces and add a piece of parchment paper between each cut. This lets you easily take the butter out serving by serving.
Another idea is the use an ice cube tray. Simply fill each cube with some of the herb butter and freeze it. Once frozen, pop out the cubes and store them in a labeled freezer bag for easy access.
Ideas for Herb Combinations
There are so many different compound butter recipes. You can create your favorite flavors of the herbs.
- Garlic & Parsley: Add minced garlic and chopped parsley to give your herb butter some extra pizzazz. Try it on grilled corn for an irresistible flavor combo.
- Lemon & Thyme: Brighten up your herb butter with some lemon zest and fresh thyme. Perfect for spreading on rolls or melting over fish.
- Rosemary & Sage Butter: For a more savory option, mix in some fresh rosemary and sage. This pairs well with roasted chicken or vegetables.
- Gorgonzola & Chives: Crumble in some gorgonzola cheese and finely chopped chives to create a savory, cheesy spread for your bread or potatoes.
- Honey & Cinnamon: For a sweet twist, mix in some honey and cinnamon to your herb butter. Spread it on toast or use it as a topping for pancakes.
- Sriracha & Lime: Give your herb butter an unexpected kick by adding some sriracha sauce and freshly squeezed lime juice. Perfect for adding to rice dishes or grilled chicken.
- Sun-dried tomatoes & Basil: For an Italian-inspired herb butter, mix in some chopped sundried tomatoes and fresh basil. Spread it on crostini or use it as a pasta sauce.
- Cilantro & Lime: Create a zesty herb butter by mixing in chopped cilantro and freshly squeezed lime juice. Perfect for adding to tacos, grilled fish and Mexican recipes.
- Bacon & Maple Syrup: For a decadent treat, mix in some cooked and crumbled bacon with a drizzle of maple syrup. Use it to top off your baked sweet potatoes or pancakes.
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