Shallot & Herb Compound Butter
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Rich, savory and ready in 10 minutes, today’s Shallot and Herb Compound Butter is your new favorite flavor shortcut, adding instant gourmet flavor to any meal. Whip up a batch to keep in your fridge or freezer and add a pat to everything from steaks to sandwiches.
Compound Butter Recipe
Compound butter is one of those small kitchen luxuries that feels like it belongs in a fine dining restaurant but can be effortlessly made at home. I first experimented with this easy method of flavoring butter in our Disney-inspired Blue Cheese Mac and Cheese recipe that uses roasted garlic compound butter to elevate it’s roux base and quickly found myself adding the rest of the compound butter to anything I could think of!
This shallot and herb version is richly aromatic, thanks to a quick sauté of minced shallots and garlic in olive oil before being combined with the butter and fresh parsley and chives.
The creamy butter, mellow sweetness of the shallots, punchy zing of garlic and fresh, herby parlsey and chives results in a lusciously savory and bright spread that pairs wonderfully with a variety of dishes.
Compound butter is an easy way to add in an extra layer of flavor to your favorite meals without extra effort. Just whip up a batch and keep it in the fridge (or freezer) and grab it when the mood strikes.
10 Ways to Use Shallot & Herb Compound Butter:
- Melt over grilled steak or pork chops
- Toss with roasted or steamed vegetables
- Spread on warm crusty bread or rolls
- Finish sautéed mushrooms or green beans
- Stir into mashed potatoes or polenta
- Top freshly cooked fish or shrimp
- Dot onto baked potatoes or sweet potatoes
- Spread inside a sandwich or burger bun
- Mix into scrambled eggs or omelets
- Use as a base for pan sauces
Can I use dried herbs instead of fresh? Fresh herbs are recommended for the best flavor and presentation, but you can use 1 teaspoon each of dried chives and parsley.
How long does compound butter last in the fridge? Wrapped well, it lasts up to 1 week in the fridge or 3 months in the freezer.
How do I get the butter soft enough for mixing? Let it sit at room temperature for 30–60 minutes, or overnight. Avoid microwaving or other hacks like grating the butter.
Compound Butter Variations:
- Lemon Zest & Thyme: Add ½ teaspoon lemon zest and substitute thyme for the parsley for a citrus-forward, aromatic variation.
- Roasted Garlic: Replace the lightly cooked garlic with 1–2 cloves of slow-roasted garlic for a deeper, sweeter flavor.
- Tarragon & Dill: Use fresh tarragon and dill in place of parsley and chives for a French-style herb butter that’s perfect with fish or poultry.
- Spiced Shallot Butter: Add a pinch of smoked paprika or chili flakes for subtle heat.
- Miso Herb Butter: Stir in 1 teaspoon of white miso for a complex, umami twist.
Compound Butter Ingredients
- Olive Oil
- Shallots, minced
- Garlic, minced
- Butter, softened
- Fresh Chives, minced
- Flat Leaf Parsley, minced
- Salt, to taste
Scroll down to the printable recipe card for full measurements.
Tip: swap out the parsley and chives for your preferred herbs or herbs that better match the dishes you plan to serve with your compound butter.
Kitchen Tools You May Find Helpful
- Sharp Kitchen Knife
- Cutting Board
- Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Mixing Bowl
How to Make Compound Butter
Place the olive oil in a skillet over medium heat.
Once the oil is hot, add the shallots and cook for 2 minutes, then add the garlic and cook for 1 minute.
Remove the shallots and garlic from heat and allow to cool completely.
Place the butter in a small bowl. Add the shallots, garlic, chives and parsley. Add salt to taste, up to 1 teaspoon if using unsalted butter. (You can omit if using salted butter, if desired.)
Stir to combine.
Scoop the butter mixture onto a square of parchment paper and wrap the parchment paper around to form a cylinder. Roll the parchment paper-covered butter to form a cylinder of butter.
Place in the fridge to set at least 30 minutes, until ready to serve.
Makes 8-10 servings.
Pin this Delicious Compound Butter for your next Steak Dinner:
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Shallot and Herb Compound Butter
Ingredients
- 1 Tablespoon Olive Oil
- 2 Shallots, minced
- 2 Cloves Garlic, minced
- 1/2 cup Butter, softened
- 2 Tablespoons Fresh Chives, minced
- 2 Tablespoons Flat Leaf Parsley, minced
- Salt, to taste
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 101Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 133mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy compound butter recipe as much as mine does!
For more homemade pantry staples, check out our full pantry staples recipe collection here:
