Garlic & Herb Butter Bomb
A keto garlic and herb compound butter that adds real, steakhouse-style flavor to almost anything.
Servings: 8 servings
Calories: 104kcal
Ingredients
- 1/2 cup salted butter softened
- 3 tablespoons parsley
- 1/2 shallot
- 1 clove garlic
- 1 tablespoon lemon juice or white wine
Instructions
- 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!
Notes
Recipe Card Tips
- Let the butter soften on the counter, not the microwave. Cold butter won't blend evenly, and melted butter won't hold its shape as a log.
- Use salted butter and skip additional salt. If using unsalted, add just a pinch.
- Mix and match your own herbs freely. This recipe is a base technique, not a fixed formula.
Nutrition
Serving: 1tablespoon | Calories: 104kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 92mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 481IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.1mg | Net Carbohydrates: 1g