Five-Herb Compound Butter

by Chef


  • ½ pound Unsalted butter (two sticks)
  • 2 teaspoons Fresh chives, chopped fine
  • 2 teaspoons Fresh parsley, chopped fine
  • 2 teaspoons Fresh dill, chopped fine
  • 1 teaspoon Fresh thyme, stems removed
  • ½ teaspoon Fresh rosemary, stems removed and chopped fine
  • 1 tablespoon Dijon mustard
  • 1 Lemon, squeezed
  • 1 teaspoon Garlic, finely chopped
  • ¼ teaspoon Crushed red peppers

To taste Kosher salt
To taste Fresh-cracked black pepper


Remove butter from refrigerator for 1 hour. Place room-temperature butter into a medium-size mixing bowl. Add remaining ingredients and blend mixture well. Place onto parchment paper and roll cylinders. Refrigerate until firm. Cut into medallions to melt over steak, chicken or pork.