How To Make Herb Butter

It’s so easy to jazz up butter (which is already incredible) using fresh or dried herbs! Once you see how simple it is to learn how to make herb butter, you’ll always have a stash in the fridge.


  • Two sticks of room temperature butter (unsalted)
  • 1 cup of chopped or shredded fresh herbs OR 1/2 cup dried herbs
  • Food processor or stand mixer (optional) OR a deep bowl and a stout spatula/scraper


If using a food process or mixer:

  • place the butter in the mixing bowl or food processor bowl. Pulse a few times to soften the butter up.
  • add the herbs
  • pulse to distribute the herbs throughout the butter

If using a bowl and spatula:

  • place butter in the bowl and add the herbs
  • thoroughly work the herbs into the butter with the spatula, scraping the butter down the sides of the bowl frequently.

Once the butter and herbs have been combined thoroughly, scrape the butter out of the bowl and place on a piece of parchment paper, wax paper or cling wrap. Roll the paper up around the butter, then put into the fridge. Alternatively, you can scrape the butter out of the bowl and into a mason jar or other container, then refrigerate. The first method makes a butter log, which can be easier to portion out. I like to store my herb butters in jars, it’s easier to keep it contained and sealed.

You can freeze the butter to store it longer.

A few notes:

  • You can use just a single herb or a combo – thyme and rosemary are excellent together. Experiment with different combinations and see what you like.
  • It’s easy to add a little citrus flavor, just zest a lemon or orange into the bowl with the butter, or express a few strips of the peel. Lemon-dill butter is divine on salmon and orange-thyme butter is great on chicken.
  • How finely you process the herbs is up to you, but I think herb butter works best when the herbs are finely minced. I usually chop or tear them slightly, if they’re larger pieces, and then let the food processor break them down further. That ensures the oils are worked into the butter.
  • For a more spreadable butter, add a tablespoon of olive oil, then process as described.
Herb butter in a dish with a knife