I started making herb butter on a whim—just a way to use up extra dill and parsley. I didn’t expect it to become a staple.
Now I keep a log of it in my freezer year-round. It turns plain rice into something fragrant. Grilled steak gets a glossy finish. Even toast gets better. This isn’t just butter—it’s Ina-level butter, quietly elevating everything it touches.
Why I’d Make It Again
- It’s fast. Five minutes, no stove, no fuss.
- It’s flexible. Ina’s mix is balanced, but the base works with almost anything.
- It lasts. Wrapped and chilled, it keeps flavor locked in for weeks.
What I Used (And Why)
- Unsalted butter, room temperature – Soft enough to blend easily. Always use unsalted—you’ll season it yourself.
- Garlic, minced – Just ¼ teaspoon. Ina knows restraint here. Raw garlic gets strong fast.
- Scallions – Milder than onions. They melt into the butter and add just a touch of bite.
- Fresh dill + flat-leaf parsley – This duo gives the butter freshness without overpowering.
- Lemon juice – Brightens the fat and brings out the herbs. Don’t skip it.
- Kosher salt + black pepper – Essential. Taste as you go—Ina’s amounts are spot-on.
Custom Tweaks I Tested
- No dill? I’ve used chives instead—worked beautifully.
- For grilled corn: I added a little smoked paprika and lime zest. It became a new summer favorite.
- With pasta: Stirred in a spoon of grated Parm. Unexpectedly luxurious.
What Went Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Butter split or grainy | Butter was too cold | Let it fully soften at room temp |
| Too sharp or garlicky | Too much raw garlic | Stick to ¼ tsp or roast it first |
| Didn’t taste balanced | Herbs overpowered the base | Use flat-leaf parsley to mellow |
How to Make Ina Garten’s Herb Butter
- Soften the butter. Leave it at room temp until easily spreadable—about 30–45 minutes.
- Chop everything finely. Garlic, scallions, dill, parsley. The smaller, the better for mixing.
- Mix gently. Combine all ingredients in a bowl or mixer with paddle attachment. Mix just until combined. Do not overmix—it gets greasy.
- Taste and adjust. I sometimes add a pinch more lemon or salt.
- Shape and chill. Scoop into ramekins, roll into logs with parchment, or spoon into an ice cube tray for easy use.
Tips I Always Use
- Use a small offset spatula to press the herbs evenly into the butter.
- Wrap logs tightly in parchment, then foil—prevents freezer flavor.
- Label each variation. Dill + lemon? Add a tag.
How I Store It
- Fridge: Up to 1 week, wrapped tightly.
- Freezer: 1 month or more. I portion it in ice cube trays, then transfer cubes to a sealed bag.
- To use from frozen: Let sit at room temp 15 minutes or melt gently over warm food.
Reader Qs Answered
Q: Can I use salted butter?
A: You can, but you lose control of the final seasoning. I always use unsalted and add kosher salt myself.
Q: Can I make this dairy-free?
A: Yes. I’ve used plant-based butter (like Miyoko’s) and it still blends and freezes well.
Q: Can I make it ahead?
A: Definitely. I make a big batch and freeze half for later.
Try More Recipes:
Ina Garten Herb Butter
Description
Fresh herb butter with lemon and garlic—perfect for finishing vegetables, grilled meats, or spreading on warm bread.
Ingredients
Instructions
- In a mixing bowl, combine softened butter, garlic, scallions, herbs, lemon juice, salt, and pepper.
- Mix using a paddle attachment or spatula until just blended.
- Serve immediately or chill for later use.