Herb Compound Butters

Name: Herb Compound Butters
Total time: 15 min
Yield: 5 tbsp.
Ingredients: 1/2 stick (4 Tbsp) unsalted butter, softened; 1/4 tsp. kosher salt; 1/2 tbsp. harissa; 1/4 c. cilantro leaves and stems, finely chopped; 1 scallion, finely chopped; 2 tbsp. mint leaves, finely chopped; 1 tbsp. finely chopped preserved lemon; 1 tbsp. flat-leaf parsley leaves, finely chopped; 1/2 small shallot, finely chopped; 1/4 c. flat-leaf parsley leaves, finely chopped; 1 tsp. thyme leaves, finely chopped; 1 tsp. lemon zest; 2 tbsp. thinly sliced chives; 1 tbsp. tarragon leaves, chopped; 1 1/2 tsp. orange zest

They melt into anything and instantly make it taste restaurant-level.

By Tina MartinezPublished: Apr 18, 2026

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Assorted flavored butters in small bowls on a concrete surface.

Yields:

5 tbsp.

Total Time:

15 mins

A good compound butter is one of the easiest ways to make anything taste instantly better. With just a few ingredients, you can transform simple butter into a punchy, flavor-packed finishing touch for vegetables, meats, seafood, or even warm bread.

This mix-and-match lineup offers something for every mood—from smoky, spicy harissa with cilantro and scallions to bright, citrusy blends with preserved lemon or grated zest. Make one or try them all (they freeze beautifully!), then slice and melt over whatever you’re cooking for an effortless upgrade that feels a little bit special every time.

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Ingredients

Base (for each variation)

1/2 stick (4 Tbsp) unsalted butter, softened
1/4 tsp. kosher salt

Harissa, Cilantro, and Scallion Butter

1/2 Tbsp. harissa
1/4 cup cilantro leaves and stems, finely chopped
1 scallion, finely chopped

Mint, Parsley, and Preserved Lemon Butter

2 Tbsp. mint leaves, finely chopped
1 Tbsp. finely chopped preserved lemon
1 Tbsp. flat-leaf parsley leaves, finely chopped

Parsley, Thyme, and Lemon Butter

1/2 small shallot, finely chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1 tsp. thyme leaves, finely chopped
1 tsp. lemon zest

Tarragon, Chive, Orange Butter

2 Tbsp. thinly sliced chives
1 Tbsp. tarragon leaves, chopped
1 1/2 tsp. orange zest

Directions

For each variation, in bowl, fold the kosher salt and listed ingredients into softened butter until well combined. Then using plastic wrap, shape mixture into cylinder and twist ends to seal; refrigerate for up to 2 weeks or freeze for up to 2 months. Slice and toss with roasted or grilled veggies, or use to top meats and seafood.
How to Serve It
HARISSA, CILANTRO, AND SCALLION BUTTER
Bold, smoky, and a little spicy—great with anything that can handle heat.
-Grilled lamb chops or steak
-Roasted carrots or sweet potatoes
-Grilled shrimp or fish
-Spread on flatbread or swirl into couscous

MINT, PARSLEY, AND PRESERVED LEMON BUTTER
Bright, briny, and super fresh—perfect for lighter, springy dishes.
-Roast or grilled chicken
-Blanched or roasted asparagus
-Seared, roasted or grilled white fish (like snapper, cod, or branzino)
-Tossed with warm new potatoes

PARSLEY, THYME, AND LEMON BUTTER
Classic and savory with a gentle citrus lift—very versatile.
-Roast chicken or turkey
-Sautéed or roasted mushrooms
-Green beans or broccoli
-Melted over simple pasta or rice

TARRAGON, CHIVE, ORANGE BUTTER
Delicate, slightly sweet, and aromatic—great with richer foods.
-Roast, poached or air-fried salmon
-Lobster, crab, or scallops
-Roast chicken or pork tenderloin
-Melted over spring peas or carrots