Garlic herb butter for steak and bread

This garlic herb butter is one of those simple recipes you always want to have ready. Perfect on a hot steak, grilled vegetables or a piece of fresh bread, it melts into everything and adds instant flavour.

In just five minutes, you can turn soft butter, fresh herbs and garlic into a classic compound butter that belongs on every barbecue table.

There are countless recipes for herbed butter, but they start the same with butter and garlic. Then you choose your herbs. We made this one with only flat parsley, but you can, of course, make it as crazy or tasty as you want. Just make sure that on 250 grams of butter, you need about 4 heaped tablespoons of fresh fine cut herbs.

Before you start mixing the butter, it is helpful to let the butter come to room temperature first. That really makes mixing a lot easier.

Of course, you can keep the butter covered in the fridge, but if you make a kind of sausage out of it, you can cut off a piece and put the rest back neatly. Because who uses 250 grams of herbed butter in one go?

This is a BBQ variant of herbed butter. We used a dry rub and then did not use 4 full tablespoons but at most 2 tablespoons. This is more than enough because dried herbs are often a lot more concentrated in terms of taste. We threw in some flat-leaf parsley for colour, mustard and some lemon juice.