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Making compound butter is easier than you may think it is! Herb compound butter can enhance the flavor of an otherwise boring meal.
One of my favorite ways to use herb butter is on salmon, but it really is good on almost any dish. You can make compound butter for steak, or on top of a roasted chicken recipe. You can even make compound butter for bread and really impress your dinner guests!
Where’s the recipe?
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Ingredients in this Chive & Dill Compound Butter
- Butter: unsalted, softened butter is what you’ll want to make this recipe. Using unsalted butter helps you to be able to control the sodium levels.
- Fresh herbs: This recipe calls for dill and chives. Using fresh herbs is key to getting the perfect flavor!
Equipment Needed
- Cookie scoop: a 1 tablespoon scoop makes portioning out the butter much easier!
- Mini muffin tin: If you don’t have a mini muffin tin you can use a metal cookie sheet to freeze your butter on.
How to make Chive & Dill Compound Butter
- Pull out the unsalted butter and allow it to soften on the counter for about 30 minutes.
- Dice your herbs (making sure they are finely chopped) and add them to the soft butter. Use a fork to stir the butter well.
- Using a spoon or scoop, roll into 1 tablespoon balls and place into mini muffin tins or onto a plate that will fit into your freezer.
- Freeze for 15 to 20 minutes and transfer to a plastic freezer bag. Repeat steps 3 and 4 until all of your butter is frozen.
Notes
- This recipe makes 16 tablespoons of herb butter balls per pound of butter.
Recipe tips
- I always freeze my butter balls in labeled zipper freezer bags. They are good for several months in the freezer (as long as regular butter would be good for!)
- Herb compound butter will keep in the fridge for about 5 days. After that, you’ll want to make sure you store it in the freezer.
- I don’t thaw these before using–just place them on top of the food that you’re cooking and enjoy!
- I love making garlic herb compound butter for homemade garlic butter bread, or adding it to cooked pasta for a creamy pop of flavor.
- Some people like using their food processor to chop the herbs and mix the butter. To do this, I would first add the herbs to your food processor and, using the small chopping blade, pulse to chop. Once your herbs are finely chopped you can add the softened unsalted butter to your mixing bowl. Then mix the herbs and butter until they are combined. I haven’t used the food processor myself because I find I can control the cut of my herbs more easily with a knife.
- When adding this recipe to salmon, I place the salmon – skin side down – on a roasting pan and top with a ball or two of the frozen compound butter. If you want more detailed instructions you can read this post on Grilled Salmon with Lemon Rosemary Butter.
- Compound butter for chicken is a great way to add flavor! Garlic herb butter on roasted chicken creates a savory and crispy skin that you will love!
- I prefer making butter balls but you can also make this into a butter log shape, if you would like. To make this recipe in to an herbed butter log, just transfer the mixed butter onto a piece of parchment paper or plastic wrap, roll it into a log and wrap and then refrigerate until firm. If you plan to keep it for more than 5 days, you’ll want to store it in the freezer. Then slice it whenever you are ready to add it to a dish.
- There are SO many flavor variations that you can make with compound butter. You typically see savory herb butters, but you can also make a sweet butter to top fresh bread. The combinations are endless and add so much to any meal!
Healthy Eating Plans
21 Day Fix
Each portion of herb butter is about 1 tablespoon, so reduce those as you need to to account for your teaspoons.
Weight Watchers
Each teaspoon of this recipe made with light butter is 8 Points on the 2023 Plan.
Looking for more fresh and healthy recipes to use with your herb butter?
- Simple Whole Roasted Chicken Recipe
- Perfect Instant Pot Turkey Breast
- Vegetarian Portobello Mushroom Fajitas with Homemade Seasoning
- Roasted Smashed Potatoes with Garlic
- Healthy Oven Roasted Sweet Potatoes
- What is Compound Butter?
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Chive and Dill Compound Butter
Approximate Serving Size: 1 tablespoon
Servings 16 servings
This Chive & Dill Compound Butter recipe is an easy way to add flavor to a main dish! This herb butter uses fresh herbs like chives and dill, and is so delicious on steak, chicken, fish and veggies!
Equipment
- Mini Muffin Pan
- Cookie Scoop
- Parchment Paper
Ingredients
- 1 lb unsalted butter room temp
- 3/4 cup fresh dill
- 3/4 cup fresh chives
Instructions
- Pull out the butter and allow it to soften on the counter for about 30 minutes. 1 lb unsalted butter
- Dice your herbs (making sure they are finely chopped) and add them to the soft butter. Use a fork to stir the butter well. 3/4 cup fresh dill 3/4 cup fresh chives
- Using a spoon or scoop, roll into 1 tablespoon balls and place into mini muffin tins or onto a plate that will fit into your freezer.
- Freeze for 15 minutes and transfer to a plastic freezer bag. Repeat steps 3 and 4 until all of your butter is frozen.
Notes
Recipe Tips:
- I always freeze my butter balls in labeled zipper freezer bags. They are good for several months in the freezer (as long as regular butter would be good for!)
- Herb compound butter will keep in the fridge for about 5 days. After that, you’ll want to make sure you store it in the freezer.
- I don’t thaw these before using–just place them on top of the food that you’re cooking and enjoy!
- I love making garlic herb compound butter for homemade garlic butter bread, or adding it to cooked pasta for a creamy pop of flavor.
- Some people like using their food processor to chop the herbs and mix the butter. To do this, I would first add the herbs to your food processor and, using the small chopping blade, pulse to chop. Once your herbs are finely chopped you can add the softened unsalted butter to your mixing bowl. Then mix the herbs and butter until they are combined. I haven’t used the food processor myself because I find I can control the cut of my herbs more easily with a knife.
- When adding this recipe to salmon, I place the salmon – skin side down – on a roasting pan and top with a ball or two of the frozen compound butter. If you want more detailed instructions you can read this post on Grilled Salmon with Lemon Rosemary Butter.
- Compound butter for chicken is a great way to add flavor! Garlic herb butter on roasted chicken creates a savory and crispy skin that you will love!
- I prefer making butter balls but you can also make this into a butter log shape, if you would like. To make this recipe in to an herbed butter log, just transfer the mixed butter onto a piece of parchment paper or plastic wrap, roll it into a log and wrap and then refrigerate until firm. If you plan to keep it for more than 5 days, you’ll want to store it in the freezer. Then slice it whenever you are ready to add it to a dish.
- There are SO many flavor variations that you can make with compound butter. You typically see savory herb butters, but you can also make a sweet butter to top fresh bread. The combinations are endless and add so much to any meal!
Nutrition
Serving: 1tbsp | Calories: 204kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 22.4g | Saturated Fat: 14.2g | Cholesterol: 61mg | Sodium: 1mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0g | Calcium: 5mg | Iron: 0mg
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