Garlic herb butter is an essential spread for tea sandwiches! You can also use this on steak, vegetables, bread, or anything else you can think of!
Today’s going to be a quickie post, but an important one. I have a recipe for you for garlic herb butter.
I know, I know, another spread may seem like kind of a let-down, since it’s not something you can really eat on its own (although my mother has been known to slice off little slivers of butter and eat them like cheese for a snack).
But spreads are really the underdog of tea sandwiches. They can take a sandwich from unmemorable to amazing. With a couple good spreads, you can rule the (sandwich) world.
Garlic herb butter is a great base for cucumber sandwiches, which are an afternoon tea staple. It also pairs surprisingly well with beef, fish, and other vegetables.
And pasta? Fuggedaboutit!
Making garlic herb butter is also a great way to use up leftover herbs too, like when you buy an entire bunch of parsley for a recipe that only calls for 1/4 cup.
Who uses a whole bunch of parsley at once, unless you’re making tabbouli or something?! What do they think you’re going to do with all that extra parsley? Make herb butter!
You can use any herbs you like to really make your garlic herb butter your own, but I’d advise you to choose wisely and think minimally. The first time I made this I used all the herbs in my garden and it was kind of an awkward combination. Parsley, thyme, oregano, and rosemary are not the greatest herb blend, in my recently-formed opinion. The oregano just made it weird.
I also used the same amount of garlic for half the butter and it was overwhelming. The thing about garlic is that it’s much more potent when it’s raw, so you have to use it sparingly.
Like in the lemon chive cream cheese spread I shared with you recently, the power of a good spread is in its subtle blend of flavors, especially if you’re pairing it with something as lightly flavored as a cucumber. You can probably afford to be a bit more heavy-handed with the garlic if you’re spreading it on a steak or something, but it’s best to start with less and add more to taste.
You can make this up to a week in advance (and probably more). As always, make sure your spread is fully softened before spreading it on bread for a tea sandwich — you don’t want to break the bread!
Not making tea sandwiches? Here are some other ideas for using your garlic herb butter!
- On a steak (before or after cooking)
- On white fish
- Melted on roasted vegetables (I bet it would be great on broccoli, asparagus, or carrots!)
- Tossed with some pasta
- Served with some good bread as an appetizer
- To make extra-special garlic bread
- On a roast beef sandwich
- On a cucumber or vegetable tea sandwich
And here are some other herbs and herb combinations that you can try:
- Parsley and thyme (below)
- Basil and oregano
- Oregano and finely grated parmesan cheese (try this to make garlic bread!)
- Parsley, sage, rosemary, and thyme; or any combination of the “Scarborough fair” herbs
Do you have any other ideas for herb blends for your butter, or ways to use your garlic herb butter after you’ve made it? Let me know in the comments!
Garlic Herb Butter
- 8 tbsp salted butter softened
- 2 tsp finely chopped thyme
- 2 tsp finely chopped parsley
- 1/2 tsp minced garlic about 1 clove
- Combine all ingredients in a medium bowl until well blended.