Recipe Index

American | Garlic-Parsley Butter

Revised on January 2, 2013

We used this over steak this past New Year's Eve, very tasty. The recipe called for 1 teaspoon of grated garlic. That may be a bit too garlicky for some people, so I changed it to 1/2 to 1 teaspoon of grated garlic to taste. If you are using all of the compound butter in the same night, you don't have to make the flat disks, just put the compound butter in some type of container and spoon it over your steak when ready. Remember the butter needs to get soft before making, so plan ahead and leave butter out for a few hours before attempting to make. For the garlic, I use a microplane to grate. If you can smash and finely chop the garlic, that would work too, I just find the microplane easier. This is a basic compound butter recipe, you can change the herbs and spices to create something new.

Yield: 4 servings

garlic-parsley butter


4 tablespoons unsalted butter, very soft

1/2 to 1 teaspoon finely grated garlic, to taste

1 tablespoon finely chopped flat-leaf parsley

fine sea salt, to taste



Work the butter with a spatula in a bowl to form a pomade. Then combine the butter with the garlic, parsley, and salt. For each serving, using a board scrapper, flatten the compound butter between two pieces of parchment paper until it is an even thickness, about 1/8 inch. I use one piece of parchment per serving and fold the paper in half to form the "two pieces". Put all butter filled papers into a plastic bag. Refrigerate the whole package to harden the butter.

The compound butter can be used as is by simply peeling off the paper, or pieces can be cut from the butter using a knife or decorative cutter. If the butter begins to soften while the pieces are being cut, the whole package can be returned to the refrigerator for a few minutes to harden the butter again.

Put the compound butter on steaks during the resting process.


(Ref. "beurre d'ail et persil" or "garlic-parsley compound butter" recipe,