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Garlic & Herb Compound Butter

This luscious, easy-to-prepare compound butter can be made ahead, rolled in parchment paper and shaped into a log, then refrigerated (or frozen) for future use. A dollop dresses up just about anything!

  • Yield: 1/2 pound compound butter


  • 2 sticks unsalted butter, at cool room temperature
  • 2 cloves garlic, minced
  • 1 tablespoon minced shallot
  • 2 tablespoons chopped fresh parsley and chives (or other soft, tender herbs)
  • Kosher salt and freshly ground black pepper, to taste


  • Combine all ingredients in a mixing bowl and stir together using a rubber spatula until thoroughly combined. Use immediately or transfer to a piece of parchment paper and toll into a cylinder. Twist ends and refrigerate (or freeze) until needed. 

Recipe Details