Italian-Herb Compound Butter

Try this compound butter on your next steak recipe.

  • 5
  • 16
  • 110
  • 0 g

Ingredients & Cooking


  • 1 cup unsalted butter, softened
  • 1 tablespoon minced shallot
  • 4 teaspoons minced garlic
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon bourbon
  • 1/2 teaspoon finely chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon finely chopped fresh oregano
  • 1 dash ground nutmeg


  1. Place all ingredients in food processor container. Cover; pulse on and off until blended. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
  2. Cook's Tip:

    To mold butter into shapes, pack prepared butter into molds prior to refrigeration.

    Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.

Safe Handling Tips

Nutrition Information

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