Herb Butter for Steak Chicken Chops or Veggies

"I love this stuff! Try it on steak, chicken, pork, corn, potatoes etc. You can store the unused portion in the fridge for about a week or the freezer for 3 months. I just tried this on some warm sourdough bread and it knocked my socks off! Wonderful!"
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
Ready In:
1/2 cup


  • 12 cup butter, at room temperature
  • 2 2 tablespoons fresh parsley (I use a mix of mostly chives and add a bit of each of the others) or 2 tablespoons fresh basil, chopped (I use a mix of mostly chives and add a bit of each of the others)
  • 1 teaspoon cracked pepper
  • 1 teaspoon balsamic vinegar


  • Whisk butter until creamy.
  • Stir in remaining ingredients.
  • Place butter on a piece of plastic wrap, and roll into a log shape.
  • Twist the ends tight like a tootsie roll.
  • Place in fridge or freezer until firm.
  • Time does not include chilling.

Questions & Replies

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  1. Axe1678
    We really loved this. I think it's the addition of balsamic vinegar that makes it suited to meat. Next time, we're going to add some garlic and see what happens. Thanks for posting!
  2. Nikki B.
    Have made this several times with whatever herbs are in my garden at the time - usually green onions, basil, rosemary and Italian parsley. I also like to add a small sprinkle of red pepper and some finely diced garlic. We always baste our steaks with this. Great on potatoes, veggies...just about anything. Keep a batch in my fridge to flavor up anything
  3. Chuck_Roast
    This is a great addition to just about any thing it touches. I used fresh rosemary. I used it to coat a tenderloin roast prior to cooking, fry onions and green peppers, and spread it on rolls. I may have to keep this as a permanent spread in the fridge.
  4. Chef KLC
    Very good herb butter. I used this on top of marinated grilled NY strip steaks. I used mostly parsley and a pinch of rosemary and basil. I put some on while grilling and then added a couple pats to each steak when they came off the grill. So yummy!! Thanks!
  5. Sandi From CA
    WhooHoo! Fast, easy, DELICIOUS! Tested it on some heated French bread and darned near polished the whole shebang off. Can't wait to get it on a steak... like filet mignon. Thanks, georgi!



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