This savory butter makes a thoughtful and versatile gift at holiday time. It's great spread on French bread or chicken before baking, or tossed with hot cooked vegetables or pasta.

Allrecipes Member

Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

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Nutrition Facts

104 calories; protein 0.2g; carbohydrates 0.4g; fat 11.5g; cholesterol 30.5mg; sodium 82.1mg. Full Nutrition
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Reviews (47)

Rating: 5 stars
03/16/2011
So simple and so easy to make, yet tastes like something you'd buy at a gourmet market! I cut the recipe in half as this does make quite a bit - enough to put into a small container for future use. Be sure your butter is softened in order to ensure every thing mixes together thoroughly. I put all the ingredients into a mini food processor and let it go! This is very versatile and I can think of a million uses for this...perk up veggies, top a baked potato, over pasta, spread on top of crackers, bread or bagels- the possibilities are endless! Read More
(89)
Rating: 5 stars
04/21/2010
Also known as Maitre d'Hotel Butter or compound butter, this is immensely flavorful and versatile. Serve with vegetables, artisan breads, crackers, fish, steak or chops. It can be flavored in any number of ways, varying the herbs and preferably using fresh. I have also flavored this with sun dried tomatoes, whirling in a food processor until creamy smooth and rosy pink. On this occasion I chose fresh parsley, garlic and a little lemon juice, formed it into a cylinder and rolled it in foil and have stored it in the fridge. I plan to pan roast fish, then top it with slices of this beautiful, fragrant butter. Read More
(39)
Rating: 5 stars
11/19/2006
This was great and easy to make. I softened the butter and beat in the spices in a mixer. I did it the night before and put it in a tupperware. I used it the next day on my turkey and saved some of it for french bread. Read More
(29)
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Rating: 5 stars
01/22/2008
Yummy! Used dried parsley as that's what I had and cayenne pepper (just a dash) too as I didn't have red pepper flakes. Spread it on sliced bagette and toasted in the oven to go with our Italian dinner tonight. Thanks for sharing. UPDATE: My 12 yr old son will now only use this for his "butter". He LOVES it! Read More
(20)
Rating: 5 stars
06/13/2008
This recipe is so easy and sooo delicious. I find myself making oven baked potatoes just so I can use this butter. It is good on fresh baked bread too and I have even used it to make quesadillas and grilled cheese sandwiches. I always make a double batch because anybody who tries it wants to take some home. Thanks for sharing! Read More
(15)
Rating: 5 stars
11/24/2010
I have used this wonderful herb butter for several years on turkey breast, whole on the bone and boneless as well. Lift the skin and slather it all over, then replace the skin and toothpick in place if necessary. For the netted breast, turn the net back halfway, slather the butter inside and out, then replace the net and repeat for the opposite end. For either, rub the remaining butter on the surface and roast as usual. Makes a delicious, moist white meat perfect for slicing. Read More
(14)
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Rating: 5 stars
10/28/2009
Fabulous. Much better than plain garlic and butter. The little dash of pepper flakes doesn't make it hot, just a little spicy. If you have unsalted butter, put in a pinch of salt to make the flavors pop. Read More
(14)
Rating: 5 stars
06/29/2008
This was great! I used it on grilled corn and everyone commented on the flavors. I substituted dried parsley for the fresh and I even used margerine instead of butter and it was awsome good. My family wants to try it on potatoes, french bread and etc. This will be used often in our home, Thank you for posting. Read More
(13)
Rating: 4 stars
02/10/2008
Good, I used it under the skin of a turkey.. was too strong for use with just bread, in my opinion. Read More
(13)