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This herb butter recipe for bread is easy, versatile, and delicious. I’m sharing 5 simple recipes that are perfect for slathering on bread and preserving your homegrown herbs.
Table of Contents
One of my favorite times of year is early and mid-spring when my herb garden makes her annual comeback.
Of course, it’s also exciting to see the garden filled with seedlings and vegetable starts. But for me, the herbs are the springtime star because they are always my first harvest of the season.
I love adding fresh basil in creamy lemon chicken and fresh oregano in garden vegetable soup. Chopped herbs are also delicious mixed in with sourdough breadcrumbs for fried chicken.
But one of my absolute favorite ways to enjoy fresh herbs is in buttery goodness slathered on homemade sourdough bread.
Not only do these homemade herb butter for bread recipes add flavor with simple ingredients, but they’re also a great way to preserve herbs.
Yes, if you haven’t already, this is your sign to start an herb garden in your backyard!
Making compound butter for bread (or anything else you want butter on) is one of the easiest ways to elevate your meals. I can’t wait for you to try it!
Ingredients
- Butter: I like to use unsalted butter because I can control the seasoning.
- Herbs: The printable recipe card has herb suggestions for 5 butter recipes for bread. Fresh herbs are best, but you can also use freeze-dried herbs or dry herbs.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
- Mixing bowl, hand mixer, or stand mixer: As long as the butter is room temperature, it’s easy to mix the herbs by hand. But a hand or stand mixer will also work.
- Parchment paper: A log of herb butter stores well in the freezer. So you will need a sheet of parchment paper for making and storing your butter.
How To Make Homemade Herb Butter
Make sure your butter is room temperature. If not, set it on the counter for a few hours.
In a small bowl, combine all of the ingredients, except the salt and pepper. Mix well.
Add the salt and pepper to taste. Stir to combine.
Mound the butter onto the center of a piece of parchment paper. Smooth into a log shape, then roll it up in the parchment paper and twist the ends closed.
Chill in the fridge for 2 hours before serving (this allows the flavors to combine).
NOTE: If you don’t have parchment paper, a piece of plastic wrap will work for rolling your butter.
Tips for Success
- Use room temperature butter: Cold butter makes mixing herbs a hassle. Let it soften before you start.
- Use unsalted butter: Salted butter works, but homemade compound butter is best when you season it yourself. It lets you adjust the flavor and let the herbs shine.
- Store your herb butter in the freezer: Homemade herb butter keeps for up to a year in the freezer. Just slice off a chunk when you need it and let it soften.
- Create your own easy herb butter recipe: I’ve shared five recipes in this post, but feel free to get creative with what you have on hand or in the garden!
How To Use Homemade Herb Butter
- Bread – This makes the best butter for bread: sourdough bread, French bread, baguettes, sandwich bread, toast…all of the above, please!
- Veggies – Sauteeing often gets too hot and burns the herbs. So once your veggies are ready, dot them with homemade herb butter.
- Steak – One of my favorite ways to serve steak with a pat of herb butter.
- Pasta – Add a little compound butter and a sprinkle of parmesan cheese. Or use it when you make homemade béchamel.
- Potatoes – Mashed, fried, scalloped, or sweet—potatoes are always better with herb butter. I especially love it on freeze-dried mashed potatoes!
- Sheet pan meals – On YouTube, I have a simple chicken and veggie sheet pan meal with an herb butter pan sauce. It’s one of our family’s favorite dinners!
How to Store Homemade Herb Butter
Herb butter will last in the fridge for up to a month and in the freezer for up to a year. I like to place the parchment-wrapped butter log in a ziplock bag or freezer-safe container.
FAQs
Yes! Compound butter is butter mixed with other ingredients like herbs, spices, honey, etc.
Yes, but the flavor will be slightly different. When herbs are dried, they are slowly cooked at a very low temperature, which alters their flavor. As such, herb butter made with dried herbs will taste different but will still be delicious.
You can use any herbs you heart desires. Most importantly, you should use the herbs you enjoy eating and growing.
You can also add other flavors, such as fresh garlic, lemon zest, and pepper. Don’t be afraid to get creative!
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Herb Butter Recipe for Bread (5 Variations)
Ingredients
Garlic Herb Butter
- 1/2 cup butter
- 1/4 cup chopped herbs, thyme, basil, oregano, parsley, and chives are good options
- 2-3 garlic cloves, minced (or to taste)
- Salt and pepper to taste
Lemon Basil Butter
- 1/2 cup butter
- 1/4 cup basil, chopped
- 2 tbsp lemon zest
- 1 tsp fresh lemon juice
- Salt and pepper to taste
Lemon Chive Butter
- 1/2 cup butter
- 1/4 cup chives, chopped
- 2 tbsp lemon zest
- 1 tsp fresh lemon juice
- Salt and pepper to taste
Sage Butter
- 1/2 cup butter
- 1/4 cup sage, chopped
- Salt and pepper to taste
Italian Herb Butter
- 1/2 cup butter
- 1/4 cup chopped herbs, basil, oregano, rosemary, thyme, and marjoram (a scant teaspoon of each)
- Salt and pepper to taste
Instructions
- Make sure your butter is room temperature. If not, set it on the counter for a few hours.
- In a small bowl, mix together all of the ingredients, except the salt and pepper. Mix well.1/2 cup butter, 1/4 cup chopped herbs, 2-3 garlic cloves
- Add the salt and pepper to taste. Stir to combine.Salt and pepper to taste
- Mound the butter onto the center of a piece of parchment paper. Smooth into a log shape, then roll it up in the parchment paper and twist the ends closed.
- Chill in the fridge for 2 hours before serving (this allows the flavors to combine).
Notes
- You can customize these recipes with any combination of herbs. The general ratio is 1/2 cup of butter (equivalent to 1 stick of butter) and 1/4 cup of herbs.
- Cold butter makes mixing herbs a hassle. Let it soften before you start.
- Homemade herb butter keeps for up to a year in the freezer. Just slice off a chunk when you need it and let it soften.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
I can’t wait to make this recipe again this year with our spring and summer harvests!