This vibrant herb compound butter elevates any dish, adding instant flavor and melting into a puddle of savory, herb-flecked sauce. It's a great way to preserve fresh herbs and can be frozen for up to several months.
Melt this fresh, homemade herb butter over grilled vegetables, scrambled eggs, or seared salmon or steak, or serve it alongside freshly baked bread.

In 2022 I shared a recipe for easy basil compound butter that was the sleeper hit of the summer. Today I'm sharing a recipe for another herbaceous compound butter. This one gets a green goddess dressing vibe from a blend of soft herbs: parsley, chives, tarragon, and dill. A spoonful of quick-pickled minced shallot gives it a flavor boost.
This herb butter recipe is a fun way to preserve fresh herbs, and you can vary the herbs with others that you may have on hand. Soft herbs have a milder flavor than tougher ones (like thyme and rosemary) so you can really pack them in here!
This herb butter is flavorful enough to eat with crackers for a simple snack. I've also been loving it on baked salmon and asparagus. See below for other favorite pairings!
Ingredients
This flavorful butter comes together with just a few ingredients.
- Butter forms the base of this recipe, so be sure to use butter that tastes fresh and clean. My favorites are Vermont Creamery and Straus.
- Shallot marinated with white wine vinegar adds bright pops of flavor. Garlic can stand in for shallot if you prefer, and lemon juice for vinegar.
- Fresh herbs add big flavor. I give this butter a green goddess dressing vibe with a mix of chives, parsley, dill, and tarragon, but feel free to use just a single herb, or add any other soft herbs that you like, including chervil, garlic chives, or cilantro. (Basil tends to turn brown if it isn't blanched first, as in my basil butter recipe.) If using more pungent herbs such as rosemary or thyme, you'll want to add only about one-third the amount.
- Salt sharpens the flavors. If using salted butter, you can omit the salt and add it in to your taste.
How to Make Herb Compound Butter
This herbaceous butter could hardly be easier to make, with no fancy equipment required. This recipe makes 1 generous cup of herb butter, or upwards of 20 servings, and it can be frozen for up to several months to preserve your fresh herbs.
How to Store Herb Butter
Most recipes for compound butter call for shaping the butter into a cylinder and cutting it into coins. But I prefer to use a tiny spring-loaded scoop to shape the butter into small pats. I find this cleaner and easier, plus the little butter scoops look extra cute!
How to Enjoy Your *Delicious* Herb Compound Butter
This green goddess compound butter will take any dish to the next level. Here are a few favorite ways to enjoy it:
- Swirl it into creamy grits or polenta
- Melt it over steamed rice or scrambled eggs
- Slather it on homemade sourdough focaccia
- Serve it with grilled veggies such as asparagus
- Pair it with seared salmon or steak
- Place a butter pat in a hot baked potato
- Add it to a snacking dinner or cheese board
- Spread it on crackers, such as these addictive cassava flour crackers
However you use this vibrant green herb butter, I hope you love it as much as we do!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this herb compound butter, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

10-Minute Compound Butter with Soft Herbs & Shallot
Print Recipe Pin RecipeIngredients
- 2 teaspoons minced shallot
- 1 teaspoon white wine vinegar
- ½ teaspoon fine sea salt
- 16 tablespoons unsalted butter, at soft room temperature
- 2 tablespoons each: finely chopped parsley, dill, tarragon, and chives (or herbs of your choice)
Instructions
- Combine the shallot, vinegar, and a big pinch of the salt in a small bowl.
- Let the shallot marinate while you finely chop the herbs, 3-5 minutes.
- Place the soft butter in a medium-sized bowl and beat with a wooden spoon until smooth, 30 seconds.
- Add the marinated shallot, the remaining salt, and the chopped herbs and stir until combined.
- If using the butter right away, swirl it into a serving bowl or storage container.
- To store the butter, I like to use a tiny spring-loaded scoop to make 1 teaspoon mounds of butter, which I place on a small baking sheet lined with parchment paper. Or you can use a piece of parchment paper to shape the butter into a log (chill the butter first if it's too firm to do this!) then slice the chilled butter log into coins.
- Cover and store the herb butter in the refrigerator for up to 2 weeks, or freeze for up to several months.
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