Garlic Herb Butter
Updated: Mar 7
This savory and earthy garlic butter is so easy to make and is super versatile. The beautiful earthiness of the herbs is showcased in a creamy and luscious grass-fed butter making everything from fresh bread to sautéed veggies sing! One of my favorite ways to use this during the holidays is in the preparation of the turkey (coating it inside and out) as well as adding several generous slices to fluffy whipped potatoes. Impress your guests at your next gathering with this simple, herby, and tasty butter!
If you have any type of dairy sensitivity, this recipe can easily be converted to a dairy free version by substituting out the grass-fed butter for ghee. Just as I prefer to use grass-fed butter in all my cooking, I would try to find a grass-fed ghee if it is available to you.
Why Grass-fed Butter?
With so many choices out there, why do I recommend grass-fed butter?
Whole Food: One of the reasons I prefer to use only grass-fed butter in my dishes and cooking is because it is a whole food. Eating whole foods means that you are eating foods that are minimally processed and are closest to the way you would naturally find them.
Nutrient Dense: Grass-fed cows are healthier cows and their beef and butter are more nutrient dense since they are eating their natural diet.
Vitamin A: Grass-fed butter is high in beta-carotene which is converted to vitamin A in the body. Vitamin A is a fat soluble vitamin that is necessary in eye health, cellular division, and immune health .
Vitamin K: Vitamin K is essential in bone health and it is converted to vitamin K2 by our gut microbiome, which supports our heart health!
Higher in unsaturated fatty acids 
Higher in Omega-3's: support anti-inflammation pathways.
Conjugated linoleic acid (CLA): Grass-fed butter has been show to have a much higher concentration of CLA than butter from grain-fed cows. CLA's contain Omega-6 fatty acids that are converted in the body to arachidonic acid, the building block used to support inflammatory and anti-inflammatory pathways .
Taste and Satiety: Let's just be honest, fat makes our food taste wonderful and it promotes satiety from our meals, so why not make the healthiest whole food choice like grass-fed butter.
Grab some unsalted grass-fed butter and let's get cooking!
Garlic Herb Butter Ingredients
Makes about a cup or 16 Tablespoons
8oz Unsalted Grass-fed Butter, softened
2 cloves Fresh Garlic, finely minced
1 Tbsp Fresh Thyme, finely chopped
1.5 Tbsp Fresh Sage, finely chopped
3/4 Tbsp Fresh Rosemary, finely chopped
1/2 tsp Ground Black Pepper
1 tsp Fine Sea Salt*
Small piece of Saran Wrap
*If you are using salted grass-fed butter, do not add extra salt.
How to Make Garlic Herb Butter
1. Rinse all your fresh herbs with cool water and dry completely.
2. Set out the butter and allow it to come to room temperature.
3. Finely mince all the fresh herbs and add them to a small bowl with the salt and pepper.
4. Using a spatula, add the butter and mix well to evenly incorporate all the herbs and spices.
5. Transfer to the middle of a square of plastic wrap that has been laid out on the counter.
6. Roll the butter in the wrap and give it a cylindrical shape, twisting the ends to close.
7. Refrigerate at least 2-4 hours before serving.
What Can I Use Garlic Herb Butter For?
There are so many ways to add this delectable butter to your cooking, here are a few suggestions:
Spread it over fresh bread
Use it to coat your vegetables before roasting
Spread it under the poultry skin of your roasted chicken or turkey
Easy weeknight garlic bread
Sauté veggies with it
Add thin slices to grilled steaks or seafood
Use it to make the BEST scrambled eggs
Melt a tablespoon or two and drizzle over fresh air popped popcorn
The possibilities are endless!
Q: Why didn't my butter mix well?
A: It may still be too cold, leave it alone for an hour and try again.
Q: Can I use dried herbs?
A: Of course! Dried herbs are stronger in flavor so I'd go for 1/3-1/2 the amount of fresh herbs used.
Q: How long will this keep?
A: I like to use up all my garlic butter within 10-14 days. I will make a smaller batch if I don't have a major use for it.
If you like this recipe, check these out!
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I hope you enjoy this as much as my family does. - Amy