4 from 1 vote
Herb Butter Recipe
Prep Time
30 mins

Wow I love this stuff. I put it on everything! You can even melt a pat on top of steak, chicken and fish. This is a yearly tradition of mine to use up those end-of-season herbs in my garden. Plus the butter holds well in the freezer until I'm ready to use it or gift it!

Keyword: butter, gluten-free, sauce
Servings: 2 sticks
Author: TFK
  • 1 Stick of butter at room temperature I like to use salted butter but unsalted will work too
  • 1 cup Your Favorite Herb Combination of Chopped Herbs If using a Cuisinart theres no need to pre-cut the herbs
  • 1 tbsp Zest of Lemon
  • 1/2 tbsp Adobo Seasoning
  1. Beat ingredients together until fluffy using a Cuisinart, hand mixer or stand mixer. You'll need to scrape down sides of mixer as needed to make sure all the herbs are combined with the butter. This might take a few times, don't despair! 

  2. Transfer the herb butter onto a sheet of parchment paper lined with tin foil. The double layer will help to protect it in the freezer. 

  3. Roll up to form a cylinder shape. Twist both ends tight and keep it in the refrigerator or freeze for up to 6 months. When butter is firm, cut into slices as needed.

Recipe Notes

Make sure you label the butter if you made more than one variety. These make great hostess gifts!