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I call them Butter Bombs because they pack HUGE amounts of flavor into a small amount, and once you see how easy this Garlic & Herb Butter Bomb is to make, you’ll be adding it to everything!
Flavored butters have been used forever in the culinary world. If you’ve had a steak at a steakhouse, chances are it has been bathed in garlic butter.
Dinner at a fancy restaurant might include a little pot of butter topped with finishing salt, or a seafood restaurant might flavor butter with some Dijon and garlic to go with your shrimp.
But I’ve amped up the flavors, turning ever-present butter into something magical!
And the best part is, that once you’ve mastered the technique of this Garlic & Herb Butter Bomb, you can get creative and make your own variations.
Garlic & Herb Butter Bombs are Versatile
I put this butter on EVERYTHING. It jazzes up grilled steaks, chicken, and seafood, it turns boring baked chicken breasts into something fabulous, and it makes boring veggies sing with flavor.
My kids even smear this butter on toasted bagels for breakfast (they’re not keto).
How to Make Keto Bombs
Making butter bombs is easy, and each starts with good quality butter. If you’re strict keto, you can use organic butter from grass-fed cows, or just stick with a good quality national brand.
- Cut 1/4 of butter from the block or unwrap a stick. Let it soften for about 20 mins on the counter. Don’t try to do this with cold (hard) or melted butter! You want it soft and easily spreadable.
- Next, whip out your trusty food processor (mine has a permanent place on the counter-top because I use it so often) or get your hands on one of these mini choppers, they making jobs like this SO easy!
- Add to the bowl of the food processor, 1/4 cup of softened butter, 1/2 a shallot or 3-4 cleaned and trimmed green onions, about 2 tbsp of parsley, 1 clove of garlic, and 1 tbsp of lemon juice or white wine. If you’re using salted butter, you don’t even need to add any salt!
- Pulse the ingredients a few times until everything is chopped and combined.
- Using a good spatula, scrape the butter mixture out and onto a large piece of plastic wrap (about the size of a sheet of paper). Drop it onto a lump in the middle. Fold the plastic wrap up and over the top of your butter blob, and using the plastic to keep your hands off the butter, form the butter into a short, thick log, about 4-5 inches long. Wrap the butter log all the way up in the plastic wrap and pop it into the fridge.
Butter bombs add instant flavor to just about anything. Here are some tips to help you master this culinary trick for deliciousness:
- Use a good quality salted butter. If you use unsalted, you’ll have to add a touch of salt.
- Don’t use margarine. It won’t get hard enough (unless you freeze it).
- Mix and match with your favorite herbs
- Add a touch of dried chili flakes or red pepper flakes for a touch of heat.
How To Use Garlic & Herb Butter Bombs
Once your butter log is cold and hard, you can slice off what you need, when you need it.
The butter will preserve the herbs and it’ll keep in your fridge for about two weeks. Or, pop it in the freezer to keep it even longer.
Heck, you could even use this to make your scrambled eggs for breakfast! Drop a line below in the comments and let me know what you’ve topped with this Garlic & Herb Butter Bomb!
Packed full of flavor, a little bit of this Garlic & Herb Butter Bomb goes a long way!
- 1/2 cup salted butter, softened
- 3 tbsp parsley
- 1/2 shallot
- 1 clove garlic
- 1 tbsp lemon juice, or white wine
- Put all the ingredients into a food processor and pulse a few times until it is all chopped and well-blended.
- Use a spatula to scrape the butter out of the food processor and put it onto a sheet of plastic wrap. Use the plastic to form the butter into a 4-5 inch log, and wrap it well.
- Chill the butter log for an hour in the fridge, then slice and use on top of meat, veggies, seafood and more!
Serving Size:1 tbsp
Amount Per Serving: Calories: 53Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 46mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.