Summer Herb Butter Recipe is a very simple compound butter recipe that adds an amazing taste to rolls, potatoes, sandwiches, or any other way you use butter.

“I grow my own vegetables and herbs.  I like being able to tell people that the lunch I’m serving started out as a seed in my yard.” – Curtis Stone 

The more I use herbs, the more obsessed I am with them.  I use herbs in my teas, breads, rolls and to even to add flavor to my eggs.  

Compound butters are so simple to make and capturing the flavor of summer with this recipe will not only add flavor to your meals, but make extra logs for your friends and family.  

I found this recipe in a Goose Berry Patch cookbook.  If you’ve never seen a Goose Berry Patch cookbook, you’re in for a real treat.  They are full of recipes, cooking tips and illustrations that are fun to look through.  You can find a Goose Berry Cookbook here on Amazon.  

Since you love to cook, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 5,000 like-minded souls.

It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug.  Join here to be part of the virtual cozy cabin.

What is Compound Butter?  

Compound butter is a fancy schmancy name for butter that’s been mixed with seasonings, fruits, herbs or even edible florals.  You make compound butter by chopping up the flavorings and adding them to room temperature butter that you can form into a log.  

How can you use Summer Herb Butter?

Herb butter can be used for so many of your favorite vegetables and meat dishes. Some of the ideas are:  herb butter for steak, herb butter for turkey, herb butter for salmon, herb butter topped potatoes, foil packets of meat and veggies topped with herb butter and salmon with herb butter.  

How long does Summer Herb Butter last?

Herb butter will last up to two weeks in the refrigerator.  

Can Summer Herb Butter be frozen?  

Summer Herb Butter can be frozen for up to two months.  Thaw before using.  

Ingredients for making Summer Herb Butter: 

1/2 cup butter, softened

1/4 cup chopped fresh herbs, such as dill, basil, thyme, sage, parsley, chives, tarragon, oregano, rosemary or marjoram 

1 teaspoon sea salt 

1 teaspoon pepper 

Directions for making Summer Herb Butter:

1) Blend butter, fresh herbs, sea salt and pepper together.  

2) Spoon the butter mixture on a sheet of wax paper.  Shape the mixture into a log.

3) To seal the butter log, twist the ends of the wax paper.  

4) Allow flavors to blend by refrigerating for at least one hour before using.  

5) Use butter within two weeks.  

Yield: 1/2 cup

Summer Herb Butter Recipe

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Take ordinary butter and take it up a notch by infusing it with fresh herbs and salt and pepper.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 1/2 cup butter, softened
• 1/4 cup chopped fresh herbs, such as dill, basil, thyme, sage, parsley, chives, tarragon, oregano, rosemary, or marjoram
• 1 teaspoon sea salt
• 1 teaspoon pepper

Instructions

1. Blend butter, fresh herbs, sea salt and pepper together.
2. Spoon mixture on a sheet of wax paper. Shape the mixture into a log.
3. To seal the butter log, twist the ends of the wax paper.
4. Allow flavors to blend by refrigerating for at least one hour before using.
5. Use flavored butter within two weeks.

Tips on gifting the Summer Herb Butter Recipe:

1) You can pair your herb butter with a book on flavored butters and butter molds. 

2) The herb butter could be put in a small mason jar with a small knife tied to the jar with a ribbon.  

3) A trio of compound butters can be given with a fresh baguette.  

Here are some fun things on Amazon that will help you create the perfect gift:  

Flavored Butters:  How to Make Them, Shape Them, and Use Them as Spreads, Toppings and Sauces

Here are some fun flower shaped Silicone molds that you can turn your herb butter into a beautiful bouquet of deliciousness: 

We’ve reached the end of Summer Herb Butter Recipe.  Let me know in the comments below if you tried the recipe and how you liked it.  

Thanks for stopping by!

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