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Herb Butter

Herb Butter

about 1/2 cup (enough for 3 dozen oysters) Servings


  • 1 cup (packed) fresh herb leaves (such as flat-leaf parsley, chives, and tarragon)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Pulse herbs and garlic in a food processor until finely chopped. Add butter, lemon zest, and lemon juice and process until smooth; season with salt and pepper.

  • DO AHEAD: Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

Recipe by The Bon Appétit Test Kitchen,Photos by Christopher Testani

Nutritional Content

36 servings, 1 serving contains: Calories (kcal) 140 Fat (g) 15 Saturated Fat (g) 9 Cholesterol (mg) 40 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 80Reviews Section

Recipe Summary

  • 5 tablespoons unsalted butter, room temperature
  • 1 tablespoon each chopped fresh rosemary, sage, and thyme
  • Kosher salt and freshly ground pepper
  • 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
  • Cornbread And Sausage Stuffing
  • 4 to 6 large carrots, halved crosswise
  • 2 large onions, cut into 8 wedges
  • 2 stalks celery, halved crosswise

Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs season generously with salt and pepper.

Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.

Cut neck into pieces mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.

Lift turkey onto rack rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.

Remove foil raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly add more water if pan becomes dry. Transfer turkey to a serving platter cover loosely with foil, and let it rest at least 30 minutes before carving.

How to Make Compound Butter (6 Recipes!)

When I was a young kid, my parents and I would hit a local Vancouver steakhouse with some regularity. The tables were covered with butcher paper&mdashof course&mdashand I would pass the time between ordering and eating by drawing pictures and sipping on a Shirley Temple (extra maraschino cherries, thank you very much).

From what I can remember, I typically ordered the kids&rsquo special, which involved some sort of hamburger patty and French fries, while my parents tucked into their adult-sized steak meals. At that age, I was fairly oblivious to what everyone else was eating, but I do remember watching servers whisk by with platefuls of various types of steaks. Most were pretty standard, grill marks crisscrossing the top of the beef. But others were topped with pats of butter.

Little did my inexperienced palate realize that steak topped with compound butter is one of the best treats known to beef lovers.

That being said, being used as a steak topping is just the tip of the iceberg for compound butters.

What exactly is compound butter? It is softened butter, whipped with various sweet or savory ingredients. While the concept is simple, the potential flavor combinations are endless. Pair scones, rolls, pancakes, waffles or cornbread with butters flavored with orange or lemon zest, maple syrup, honey or cinnamon. Pair meat, vegetables, fish and bread with butters mixed with herbs, spices, cheese or citrus zest.

Start with unsalted butter so that you&rsquore able to control the amount of salt when you add the seasonings. That is particularly important with sweet compound butters. To achieve the fluffiest butter, you can whip it with a hand mixer. However, I typically take the route that requires the least amount of kitchen tools. Bowl and fork for me!

Once the butter is soft, blend in the sweet or savory ingredients.

Transfer the flavored butter to a piece of parchment paper or plastic wrap, form the butter into a log and wrap it well. Chill for 2 hours before cutting into pieces for serving.

But what if you don&rsquot or can&rsquot eat dairy? Coconut oil, which softens very easily and solidifies in the fridge, makes a great substitute. Of course, it will lend a coconut taste to the &ldquobutter&rdquo, but that can only be a good thing when you add complementary ingredients, such as curry powder, lime juice and cilantro.

These combinations are just a jumping-off point and the sky&rsquos the limit!

What is London Broil?

Don’t let the name fool you, London Broil wasn’t actually created in London and it’s not a specific cut of steak! This American dish refers to a method of cooking steak, or a steak prepared using that method. London Broil is essentially a tough cut of beef (traditionally a flank steak, sometimes top round) that’s been marinated until flavorful and tender, then broiled until medium-rare. Once broiled, the steak is allowed to rest before being sliced thinly across the grain. Sounds impressive, right? Well, it is! But it’s also incredibly easy to prepare.

What does London Broil taste like?

London Broil became extremely popular in America in the 1950s and 1960s. During that time, the American palate preferred higher levels of acidity and put vinegar and lemon juice on practically everything! London Broil is no exception. The marinade contains both lemon juice and balsamic vinegar per traditional recipes but I’ve grounded it with soy sauce and balanced it with brown sugar. The resulting London Broil is tangy and savory with a kiss of sweetness.

As far as the steak itself, this London Broil recipe uses flank steak. Flank steak is a cut of meat from the cow’s abdominal muscle. It is extremely lean and muscular with very little fat but carries an intense, rich beefy flavor. Flank steak is a relatively long, flat cut of beef, about a foot long, less than one-inch thick with very distinct grains. Although flank steak is a tough cut of beef, it still emerges incredibly juicy and dripping with flavorful from the marinade as long as it is not overcooked.

Herb butter


  • 5 oz. 140 g butter, at room temperature
  • 1 1 garlic clove, pressed garlic cloves, pressed
  • ½ tbsp ½ tbsp garlic powder
  • ¼ cup ( 1 &frasl8 oz.) 60 ml (4 g) finely chopped, fresh parsley
  • 1 tsp 1 tsp lemon juice
  • ½ tsp ½ tsp salt

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Instructions are for 4 servings. Please modify as needed.

This herb butter freezes well so make a big batch and keep in your freezer. You can even freeze it in an ice cube tray to make defrosting single servings easier!

More flavored butter recipes

Flavored butter in six different ways

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Are you starting with salted butter and then adding in more salt, or unsalted butter? Making lamb chops tonight and this sounds wonderful

Standard recipe convention calls for unsalted butter unless otherwise specified.

Isn't butter bad for health since it's high in saturated fat?

Saturated fat is not bad for us. You can read more about that in our guide here.

I have no lemons or lemon juice, would like be bad?

We have not tested this recipe with lime. Lime and lemon don't always complement the same foods so you may not be happy with this with lime in it.

Also, when this herb butter is in it's soft state, it has a slightly strange mouth-feel. Not sure if it's from the garlic powder or if it's just small crystals of butter fat. I was thinking of swapping out the garlic powder for a garlic-flavored oil or maybe a roasted garlic paste.
Thoughts, anyone?

Recipe Summary

  • 1/4 cup all-purpose flour
  • 8 thin chicken cutlets (1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 3/4 cup dry white wine
  • 2 tablespoons cold butter, cut into pieces
  • 3 tablespoons finely chopped fresh parsley or mint (or a combination)

Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.

Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

Herby flavoured butters

Take100g/4oz softened butter and beat until creamy, then for.

Herby butter: stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.

Tarragon and wholegrain mustard butter: stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.

Mint and cider butter: gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.

Chive and shallot butter: stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.

Parsley, lemon and chilli butter: stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.

Dill butter: stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.

After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing. Roll them into logs in wet greaseproof paper and chill until firm. Rewrap in cling film and twist each end to seal. Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.

  • Be sure to use unsalted butter in this recipe. It keep the sodium levels down, which you find you don’t need because the herbs add so much flavor.
  • Salt releases moisture in food. It will release the moisture in the fresh herbs. If you use salted butter for frying and sautéing, it will result in less crisp vegetables and meat.
  • The great thing about this recipe is that it can be made days, weeks, or even months ahead. I like to make up a big batch and store it in the freezer. It’ll keep in the refrigerator for two weeks or in the freezer for up to six months.
  • This butter takes very little time to thaw. If I’m adding it to hot vegetables or using it to pan-fry fish, I just use it straight out of the freezer. No thawing time needed.
  • You can store it in the bowl you made it in as long as you keep it covered or shape the butter into a log or roll, wrap it in plastic wrap or foil, and cut sections off as you use it – just as you would a stick of butter.
  • My favorite thing to do when I have company or a special dinner coming up, is to mold the butter into shapes. I’ve used a candy mold for the herb butter pictured above. You can also use a piping bag and decorating tip and make butter “roses” or other decorative shapes on a cookie sheet lined with wax paper. Freeze overnight and then place them in a plastic freezer bag and pull them out whenever you want to use them.

Homemade Herb Butter Recipe

Herb Butter ready in your refrigerator can get really handy when you want to make a quick garlic bread or even toss a pasta with vegetables.

Having a Homemade Herb Butter ready in your refrigerator can get really handy when you want to make a quick garlic bread or even toss a pasta with vegetables or add a punch to steamed vegetables with the herb butter. Make this Homemade Herb Butter Recipe and refrigerate it for about a month and use it as required.

By Sue Lau | Palatable Pastime

German Style Herb Butter (Kraeuterbutter) is my recipe of the day. This gorgeous compound butter is easily whipped up with dried herbs found in your pantry.

This particular type of herb butter I first became familiar with when we moved up to Dayton from Florida and enjoyed eating at a restaurant called the Black Forest (in the no man’s land between Dayton and Cincinnati). Eventually the owners retired and closed.

Bill loved the German food but to be honest, I most adored the bowl of herb butter brought out with freshly baked breads. I have a thing for freshly baked bread- just can’t resist. You know?

Not just on bread though. This butter also makes an excellent schmear for young tender summer corn on the cob. Gee, I hope we get lots of it this year.

And you simply can’t beat adding this to freshly steamed or stir-fried vegetables or on top of a dish of grilled fish. Next week it is going to be warming up and I am planning to get some fish on the grill!

But this week, I enjoyed the butter on some rye bread and sourdough bread. We’ve been having some glazed knockwurst and it seemed fitting. And again today, I had pulled some stew out of the freezer for a leftovers meal, and the buttered bread really dressed it up soaking up the gravy.

German Style Herb Butter (Kraeuterbutter)

This butter freezes well if you want to make some ahead. You can either do it in molds, pipe it into rosettes, or simply wrap it in roll form in some wax paper twisting off the ends. It keeps for about three months, frozen.