Lemon Herb Butter (Fresh, Bright & Savory)

This Lemon Herb Butter is fresh, tangy, and packed with herbs — a perfect savory addition to Best Homemade Italian, Green Bean Almondine, or Honey Garlic Brussels Sprouts. If you enjoy easy flavor boosters for dinner nights, this one is a must-try.

Recipe Card

Prep Time: 5 minutes Total Time: 5 minutes Servings: 8

Ingredients

• 1 cup unsalted butter, softened

• 1 tablespoon lemon zest

• 1 tablespoon lemon juice

• 1 tablespoon fresh parsley, finely chopped

• 1 teaspoon fresh thyme or ½ teaspoon dried

• 1 clove garlic, grated or minced

• Pinch salt & pepper

Instructions

1. Whip the butter

Beat softened butter until creamy.

2. Add flavorings

Mix in lemon zest, lemon juice, herbs, garlic, salt, and pepper.

3. Combine until smooth

Beat 30–60 seconds until the mixture is well blended.

4. Shape & chill

Scoop onto plastic wrap, roll into a log, and chill for 1 hour. Slice coins as needed.

Great melted over roasted vegetables, grilled chicken, or salmon — or paired with cozy breads like Homemade Sourdough Bread for a savory holiday feast.

FAQ

Q: What herbs work best in lemon herb butter?

A: Fresh herbs like parsley, dill, thyme, rosemary, basil, or chives all pair beautifully with lemon. You can use one herb or a blend, depending on the flavor you want.

Q: Can I use dried herbs instead of fresh?

A: Yes — dried herbs work fine, but use half the amount since they’re more concentrated. Fresh herbs provide the brightest, most vibrant flavor.

Q: Should the butter be salted or unsalted?

,A: Unsalted butter is best so you can control the salt level. If using salted butter, reduce or skip additional salt in the recipe.

Q: Can I use bottled lemon juice instead of fresh?

A: Fresh lemon juice gives the best, brightest flavor. Bottled lemon juice works in a pinch, but the flavor will be slightly muted.

Q: How do I prevent the butter from separating or looking oily?

A: Make sure the butter is softened but not melted. After mixing, chill it for 20–30 minutes, and the texture will become smooth and cohesive.

Q: How long does lemon herb butter last?

A: It keeps 1–2 weeks in the refrigerator and 2–3 months in the freezer. Store in an airtight container or wrapped tightly in parchment and plastic wrap.

Q: How do I shape lemon herb butter into a log for slicing?

A: Spoon the mixture onto parchment paper, roll it into a cylinder, twist the ends to seal, and refrigerate until firm. Slice as needed.

Final Thoughts

This Lemon Herb Butter proves that the simplest recipes often make the biggest impact. Quick to prepare and endlessly versatile, it’s perfect for busy weeknights, weekend cooking, or anytime you want to add a fresh, homemade touch to your meals. Keep a batch on hand, and you’ll find yourself reaching for it again and again.