Really Good Garlic Herb Butter | Quickly Made From Scratch
Elevate any dish with homemade garlic herb butter flavored with parsley, basil, chives and scallions. Prepped in just 10 minutes and great for adding to meat, bread, vegetables, rice, potatoes, and more.
Making compound butter is the perfect way to add some extra flavor to your meals. It’s one of my favorite ways to use up leftover fresh herbs.
How to Use Homemade Garlic Herb Butter
- On roasted or boiled potatoes as a side dish
- Spread on French bread slices and broil for garlic bread
- Add a dollop to the top of a steak
- On a baked sweet potato
- Spread this on corn on the cob
- Add to cooked noodles and top with parmesan cheese for an easy side
- Use on baked potatoes instead of plain butter
- Spread on the bread for grilled cheese sandwiches before you grill them
- Toss with rice, brown rice, quinoa, or couscous as an easy side dish
- Melt and drizzle over popcorn and toss with parmesan cheese
- Toss with any kind of steamed veggies like peas, broccoli, carrots, or green beans
- Sautee with mushrooms as a flavorful burger topping or side dish
- Put a dollop on cooked salmon or any whitefish
Here are a few Indigo Spring Home RECIPES that could be used with a dollop of Homemade Garlic Herb Butter
RECIPE CARD
Homemade Garlic Herb Butter
Ingredients
- 1 Stick Softened unsalted butter Salted is okay too
- 2 Tablespoons Green onions thinly sliced
- 2 Tablespoons Fresh Basil Chopped
- 1 Tablespoon Fresh Parsley Chopped
- 4 cloves Fresh Garlic Minced
Instructions
- Make sure your butter is softened, if it isn't soft enough to mix try softening it for a few seconds in the microwave.
- Finely chop all of the herbs.
- In a small bowl mix the herbs into the butter until they are evenly distributed.
- At this point you could transfer the butter to a small tupperware container with a tightly sealing lid.
- OR you can take a small piece of wax paper or plastic wrap and lay it on the counter. Put the butter mixture in a blob on the center of the plastic wrap. Roll the butter into a log shape as best you can, then twist the edges of the wax paper or plastic wrap to seal.
- This can be stored in the fridge, or stored in a Ziploc bag in the freezer for up to 6 months. Sometimes I make a big batch and freeze several that I can pull out on busy weeknights to top our meat or veggies.