Total Time
Prep 5 mins
Cook 0 mins

A third variation in my selection of herb butters. I have a herb garden and enjoy the bounty from there, but dried herbs can also be used in these all year long.


  1. Make sure butter is sufficiently warm enough to spread.
  2. Blend herbs and seasonings into butter and mix well.
  3. Season to taste with salt and pepper.
  4. Chill in sealed container.
  5. Note: herb butter will keep for 1 week in the refrigerator.
  6. Note: to reduce calories and fat, fat-free margarine works well in this recipe, but do not let the fat-free margarine sit out to warm.
Most Helpful

This had a very good flavor and easy to put together. I used dried herbs and put it on some potatoes I threw on the grill and we all enjoyed the mix of flavors. Thanks for the recipe.

Jazze22 April 01, 2006