Herb Compound Butter


SourceRecipe from Michael Clauss.
Prep time4 hours
Cooking time10 minutes
Total time4 hours, 10 minutes


Turn up the volume with this herb compound butter recipe. Great way to use fresh herbs from your garden or CSA! Great addition to grilled meats, fish or a slice of bread. This recipe is simple and will last in your fridge for up to 2 months or in the freezer for up to 6! 


12 ounces
butter, unsalted (room temperature)
3 tablespoons
parsley (chopped)
1 tablespoon
thyme (chopped)
1 tablespoon
rosemary (chopped)
2 tablespoons
shallots (minced)
1 tablespoon
lemon zest
1 teaspoon
sea salt
1 teaspoon
black peper (coarse ground)


Combine all ingredients in a mixing bowl and smash together to combine. Transfer mixture to a piece of parchment paper and roll into a log – 2” diameter. Chill for 4 hours or freeze before using.