Herb Compound Butter

Recipe from Michael Clauss.

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! 

Prep Time

240 minutes

Cook Time

10 minutes


1 pound


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.