Posted by: Joan Spiller | June 13, 2010

Herb Butter – Recipe

I used some of this in our dinner tonight – both in (a spud dish) & on (top of a scotch fillet steak – to serve so it melts all over the steak) .. it’s so simple to make, and once done you just keep it in the freezer and cut off bits as you need it!


1lb butter (4 sticks)
Pinch of salt and some freshly ground black pepper
2 cloves garlic – finely sliced (can be omitted if you don’t do garlic)
1c of mixed fresh herbs – I use parsley, rosemary, sage and thyme. Why?
Cos they’re in my garden 😉

Just use equal parts of any of the herbs you choose to use.
Don’t use mint .. but it MUST have rosemary in it, as that elevates it to hubba hubba-yum.
(A technical cooking term)


Soften the butter (but don’t melt it). Finely slice the herbs and combine all ingredients then mix well.

Get some cling film and lay it on the counter. Dollop the butter and herb mix onto one end of the cling film.

Roll it up and twist the ends of the film (sort of like a christmas cracker) then use the ends as “handles” to roll the butter around til the tube of butter goes ‘turgid’ – when you make it this will make sense. You want a firm perfectly round roll of butter and the rolling it helps achieve this.

Place in the fridge til firm. If you remember, turn it over a few times as it hardens – so it doesn’t get a ‘flat bum’!

Store in the cling film, in your freezer. Keeps for a few months..

When you want to make hot bread- voila, instant butter to go with it.
When you want to stuff some fat under chicken skin – voila.
When you want to decorate a slab of steak on the plate – done!
Any time you want to butter something up – you are good to go 😉




  1. Got to try this. I love garlic buttered toast/rolls/cornbread!


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