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Flavored Butters (4 Ways)

Four easy compound butters—Herb, Garlic, Honey Cinnamon, and Maple Pecan—to elevate steaks, veggies, breads, and brunch.

Prep: 10–15 min Chill: ~1 hr Yield: 4 logs (about 8–10 coins each)

Herb Butter

• ½ cup (113 g) unsalted butter, softened
• 2 Tbsp finely chopped parsley
• 1 tsp finely chopped rosemary
• ½ tsp finely chopped thyme (optional)
• Pinch of kosher salt + black pepper

Best on: Grilled steak, roast chicken, roasted potatoes, steamed green beans.

Garlic Butter

• ½ cup (113 g) unsalted butter, softened
• 1½ Tbsp minced garlic (fresh or roasted)
• 2 Tbsp finely chopped parsley
• ¼ tsp kosher salt + black pepper

Best on: Garlic bread, seared shrimp, sautéed mushrooms, baked potatoes.

Honey Cinnamon Butter

• ½ cup (113 g) unsalted butter, softened
• 2 Tbsp honey
• ¾ tsp ground cinnamon
• Pinch of kosher salt

Best on: Dinner rolls, cornbread, pancakes, waffles, sweet potatoes.

Maple Pecan Butter

• ½ cup (113 g) unsalted butter, softened
• 2 Tbsp chopped toasted pecans
• 1½ Tbsp pure maple syrup
• Pinch of kosher salt

Best on: Banana bread, French toast, roasted squash, oatmeal.

Directions (for all 4)

1. Mix. In separate bowls, mash the softened butter with its mix-ins until evenly combined.
2. Shape. Spoon each onto parchment or plastic wrap; roll into tight logs about 1½" thick and twist ends to seal.
3. Chill. Refrigerate until firm, about 1 hour (or freeze 20–30 minutes to speed it up).
4. Serve. Slice into coins and melt over hot foods, or scoop as needed.

Storage

Wrap logs in parchment, then foil or a zip-top bag. Refrigerate up to 5 days or freeze up to 3 months. Slice directly from frozen.

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