This lemon-herb-infused butter (compound butter) is rich, aromatic, and bursting with bright citrus and fresh herb flavors. Learn how to make lemon herb-infused butter at home with simple ingredients for a perfect finishing butter for steak, fish, vegetables, and more.

A log of lemon-herb-infused compound butter is sliced on a wooden board with a knife. Fresh herbs, lemon zest, and cut lemons are nearby. The butter is wrapped in parchment and tied with string.

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Lemon-Herb-Infused Butter (Compound Butter)

As a nutrition consultant and chef, I’m always looking for ways to elevate simple ingredients into something truly special. One of the easiest ways to do that is with a good homemade compound butter. And if you ask me, everything tastes better with butter.

Growing up in Poland, butter was sacred in our kitchen. We Poles love butter. It was always on the table next to fresh bread, slathered on warm potatoes, or melted over vegetables straight from the garden. Even today, when I open my fridge and see a beautiful block of grass-fed butter, my brain instantly starts thinking about all the possibilities.

When the garden begins overflowing with herbs in spring and summer, I love turning them into herb-infused butter. The aroma of fresh thyme, fresh rosemary, and sage mixed with lemon zest and garlic cloves is absolutely intoxicating. This lemon herb butter is one of my favorite little kitchen tricks because it takes only minutes to make but instantly upgrades everything it touches.

This homemade lemon herb butter has that bright citrus flavor that wakes up grilled fish, roasted vegetables, or a juicy steak. It’s rich and flavorful, incredibly aromatic, and honestly one of the easiest ways to make everyday food feel restaurant-worthy. I especially love making it when I have an abundance of summer herbs from my garden.

If you’ve ever wondered how to make lemon herb-infused butter, you’ll be amazed at how simple it is. Once you make it once, you’ll start keeping a little log of this fresh herb butter in your freezer at all times.

Why You’ll Love This Recipe

This lemon herb-infused butter is incredibly easy to make with just a handful of fresh ingredients.
The combination of lemon, garlic, herb butter, and aromatic fresh herbs creates a rich and flavorful spread.
It’s the perfect finishing butter for grilled meats, vegetables, seafood, or warm bread.
It transforms simple meals into something elegant and delicious.
You can make it ahead of time and keep it in the fridge or freezer.
It’s a great way to use herbs from my garden during the warmer months.
This herb butter for steak, herb butter for fish, herb butter for chicken, and herb butter for vegetables work with almost everything.

A close-up of a log of herb butter wrapped in parchment paper on a wooden board, with slices cut and a knife resting nearby. Fresh green herbs are visible in the creamy butter.

Ingredients for Lemon-Herb-Infused Butter (Compound Butter)

Unsalted grass-fed butter: I always start with good-quality grass-fed butter because it has a deeper, richer flavor and beautiful creamy texture. Since we are making a homemade compound butter, starting with unsalted butter allows me to control the seasoning perfectly.
Fresh rosemary: It adds a bold, piney aroma that pairs beautifully with butter’s richness. It gives this herb-infused butter depth and makes it especially wonderful for grilled meats.
Fresh thyme: It adds a gentle earthiness that balances the citrus notes. It’s one of my favorite herbs to use when making garlic herb butter with lemon.
Sage: Sage adds a slightly savory, almost peppery flavor that rounds everything out and makes the butter taste incredibly aromatic.
Garlic cloves: Fresh garlic cloves add warmth and depth. When mixed into the butter, they mellow slightly, creating that irresistible lemon-garlic-herb butter flavor.
Lemon juice: Lemon juice enhances the citrus notes and helps tie the entire lemon butter recipe together.

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Did you know?

In French cuisine, homemade compound butter is called beurre composé. Chefs traditionally roll it into logs so they can slice a perfect finishing butter for steak, fish, or vegetables right before serving.

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A log of herb butter, partially wrapped in parchment, sits on a wooden cutting board. Several round slices are cut. Fresh herbs, lemon wedges, and bread are nearby.

How to Make Lemon-Herb-Infused Butter (Compound Butter)

Let your grass-fed butter soften at room temperature until it is easy to mix but not melted.
Finely chop the fresh rosemary, fresh thyme, and sage so the aromatic fresh herbs distribute evenly throughout the butter.
Mince the garlic cloves and zest the lemon to capture those fragrant citrus oils.
Place the softened butter in a bowl and add the chopped herbs, lemon zest, minced garlic, a squeeze of lemon juice, sea salt, and black pepper.
Using a spoon or spatula, mix everything together until the herbs and citrus are evenly incorporated.
Transfer the butter to parchment paper and roll it into a log. Twist the ends to seal and refrigerate until firm.
Once chilled, slice it into rounds whenever you need a perfect finishing butter.

Ingredient Substitutions

Butter: If you cannot find grass-fed butter, any high-quality unsalted butter will work. European-style butter with higher fat content is a wonderful choice for an extra-rich and flavorful homemade compound butter.
Rosemary: If fresh rosemary is not available, you can use half the amount of dried rosemary, though I always prefer fresh for the best flavor in this herb-infused butter.
Thyme: Dried thyme can be substituted at a 1:3 ratio (use 1 part dried thyme for every 3 parts fresh thyme called for). Fresh is always better if you can get it.
Sage: If sage is not your thing, tarragon or flat-leaf parsley are beautiful alternatives that still complement the lemon and garlic wonderfully.
Lemon: A lime can substitute for the lemon zest and lemon juice if you want a slightly different citrus profile. Orange zest also works beautifully if you want something a little sweeter.

Chef Angie’s Tips

Always use softened butter so the herbs mix evenly.
Chop herbs very finely to prevent chunky butter slices.
Let the butter chill fully before slicing to keep clean rounds.
Make extra and freeze it so you always have fresh herb lemon butter for seafood or meats ready to go.
If you grow herbs, this is the perfect way to preserve an abundance of summer herbs.

Ways To Serve

As a herb butter for steak: A slice melted over a hot grilled steak is one of life’s great pleasures. The bright citrus flavor and aromatic fresh herbs cut through the richness perfectly.
As a fresh herb, lemon butter for seafood: This is especially magical as a herb butter for fish. Try it on salmon, halibut, or shrimp hot off the grill.
As a herb butter for chicken: Tuck slices under the skin of roast chicken or melt it over grilled chicken drumsticks for incredible flavor. Melt it on top of crispy Cajun chicken wings.
As a herb butter for vegetables: Add it to mashed potatoes or mashed sweet potatoes, Polish young potatoes, or summer roasted vegetables in a tablespoon of this lemon herb butter while they are still hot for an instant upgrade.
On corn on the cob: Slathering it with butter, specifically this lemon herb-infused butter, takes corn on the cob to a completely different level, especially at summer cookouts.
On bread, sourdough, crackers, and sandwiches: Spread it on a thick slice of warm sourdough and it is honestly one of the best things you will ever eat. This is a perfect finishing butter for any bread situation.

Storage

Store homemade lemon herb butter in the refrigerator wrapped tightly for up to one week. You can freeze the butter log for several months. Slice off pieces as needed and return the rest to the freezer.

A log of herb butter wrapped in parchment, partially sliced, sits on a wooden cutting board with scattered herbs and lemon zest. A knife, bread, and small bowls of herbs are nearby on a rustic table.

FAQ

What is lemon herb-infused butter?

Lemon herb-infused butter is a homemade compound butter made by mixing softened butter with fresh herbs, lemon zest, garlic, and seasoning to create a flavorful spread or finishing butter.

Can I use dried herbs instead of fresh herbs?

Fresh herbs provide the best flavor and aroma, but dried herbs can work in a pinch. Use smaller amounts since dried herbs are more concentrated.

If you enjoyed this lemon herb butter recipe, share it with a friend who loves cooking with fresh herbs. Pin this easy lemon herb butter recipe so you always know how to make lemon-herb-infused butter when grilling season arrives. And if you make it, let me know how you used this fresh herb butter in your kitchen!

Lemon-Herb-Infused Butter (Compound Butter)

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Prep Time 10

Total Time 10

Course Condiment

Cuisine European

Servings

Calories 99 kcal

Equipment

Ingredients

12 oz Butter
2 tbsp Rosemary chopped
2 tbsp Thyme chopped
1 tbsp Lemon zest
1 tbsp Garlic mint
1 tbsp Lemon juice
Salt and black pepper to taste

Instructions

Let your grass-fed butter soften at room temperature until it is easy to mix but not melted.
2. Finely chop the fresh rosemary, fresh thyme, and sage so the aromatic fresh herbs distribute evenly throughout the butter.
3. Mince the garlic cloves and zest the lemon to capture those fragrant citrus oils.
4. Place the softened butter in a bowl and add the chopped herbs, lemon zest, minced garlic, a squeeze of lemon juice, sea salt, and black pepper.
5. Using a spoon or spatula, mix everything together until the herbs and citrus are evenly incorporated.T
6. Transfer the butter to parchment paper and roll it into a log. Twist the ends to seal and refrigerate until firm.
7. Once chilled, slice it into rounds whenever you need a perfect finishing butter.

Nutrition

Calories: 99kcalCarbohydrates: 0.4gProtein: 0.2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 29mgSodium: 88mgPotassium: 10mgFiber: 0.2gSugar: 0.04gVitamin A: 372IUVitamin C: 2mgCalcium: 9mgIron: 0.2mg

Keyword Lemon herb butter compound butter

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Lemon-Herb-Infused Butter (Compound Butter)