Since posting pics from our Thanksgiving spread, I’ve had requests for nearly every recipe from the menu.  While I won’t be able to share them all now because I just have way too many things waiting to be posted, this herb butter was requested by many and to be perfectly honest, I think it was my favorite thing I ate that day – and the next day, and the next day…

We don’t go out to eat often but when we do, it’s usually to a pretty nice restaurant, and one of my favorite parts of the meal is also one of the simplest – the butter they serve alongside bread.  It may not seem like a big deal to some people, but really good butter can be just heavenly to me.  Up until now I had tried a couple times to replicate this flavor at home with minimal success, but this time around I think it was spot on.  I quickly wrote down what I had done since I had just thrown together ingredients I had on hand.  And so I give you my favorite herb butter!  I am sure the herbs could be changed out with other combinations and such, but I actually think the combination of herbs I used this time around was what really made this great for me so I highly recommend them if possible.  I think chives could be a great addition to the flavor, and will definitely try that sometime.

And for those of you who asked for the honey butter recipe – I didn’t measure anything when I made that, so I can’t help.  I just mixed in honey and a touch of salt until it had a nice consistency and the honey flavor came through.  That’s it!


  • 8 tbsp. unsalted butter, at room temperature
  • 1-2 cloves garlic, very finely minced
  • 1 tbsp. fresh basil, finely minced
  • 1 tsp. fresh dill, finely minced
  • 1 tsp. fresh thyme, finely minced
  • ½-¾ tsp. kosher salt
  • Freshly ground black pepper


  • 01

    Combine all ingredients in a small bowl.  Mix well with a spoon until combined and all ingredients are evenly incorporated.  To serve, pipe butter into small serving dishes with a decorative pastry tip.  Alternatively, place the butter mixture onto plastic wrap, form into a log, wrap tightly and refrigerate until ready to serve.  Allow to come to room temperature before serving so it is spreadable.
  • HB

    Thanks! Planned on making these butters with other recipes so I’m glad you shared your tried & true version! Love it with the fun tips. I planned on serving mine in mini Le Creuset pots but I think I like yours better!

  • I saw these on your family blog, and they looked so beautiful. Love the little dishes too!

  • Look out Paula Deen…who knew butter could look so incredible!!! ;o) YUM! Beautiful display and I bet that butter is heavenly!

  • Oooh I just love a compound butter!! Your’s not only sounds wonderful but looks so elegant!

  • Yay! Thanks for posting this! Did you try this butter on the honey yeast rolls or just the herb rolls? I am trying to decide what kind of butter to serve with the honey yeast rolls next week…I’m wondering how the herby flavor would taste with the honey.

  • Annie

    Meghan, I only tried it on the honey yeast rolls, and it was fab. I ate both together until they were gone :)

  • I love that you added fresh dill to your herb mix. I feel like it gets forgotten when it instead adds a subtle, fresh note to anything it appears in. Beautiful with the other ingredients as well.

  • Jeannette M.

    hi Annie…..the butter looks beautiful…never thought of piping it! which tip did u use?

  • This looks SO good! Will definitely be making this for Christmas dinner.

  • Annie

    Jeannette, it was just a large star tip. It doesn’t have a number marked on it.

  • Delicious! I love herb butter but it’s one of those things I never make at home. Now with recipe in hand I can:)

  • That looks so pretty, I can see why everyone was so taken with it!

  • This is such a pretty presentation! I love herb butter.

  • HB

    Made it, piped it. It was divine! Left out the thyme b/c we didn’t have any. Everyone at my cookie exchange dinner party loved it! Will make it for sure for Christmas!

  • Hershey66mom


  • Beautiful presentation! Piped butter – who would have thought :-)

  • Abi Hunter

    I love this, i made some which ive frozen and used on paninis – thanks so much :) (terrible of the butter pictures on my blog

  • Nina

    After trying this I am officially hooked– nothing beats this spread on one of those delicious honey yeast rolls or the feta/scallion biscuits from the vegetable pot-pie recipe. I’m sure it doesn’t last long, but in another one of your posts you mention that you freeze into little individual servings, and I was wondering how long you’ve successfully stored for? Wondering how big of a batch I can make next time :)

  • annieseats

    Oh, I think I found some in the freezer that had been there nearly a year and it was fine. Frozen food doesn’t really go bad – see my freezer posts linked in the FAQ page for more info. So glad you enjoyed it!

  • Ruthi

    I make this every Thanksgiving along with your potato rolls. So heavenly!