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This garlic and herb spreadable butter is a tasty condiment that takes butter to the next level! It spreads easier than regular butter and is delicious on everything from bagels to steak.
Try my Chimichurri or Cowboy Butter next.
My husband always buys spreadable butter for himself, and I figured that it must be easy enough to make your own, so I gave it a try. It’s handy to not have to wait ages for butter to soften up, and for those who don’t use butter enough to keep it on their counter without it going bad quickly, this is a nice way of doing it. I wanted this butter to be as tasty as a savory compound butter but also double as easily spreadable. If you just want plain ole spreadable butter, simply skip the herbs and garlic.
What is spreadable butter?
Spreadable butter is simply butter mixed with oil (in this case olive oil) so that it can spread easier than regular butter when it’s straight out of the fridge.
Spreadable butter consistency
When you first make this spreadable butter, it will be very soft and have a whipped consistency. It does firm up in the fridge, so if you want to keep that same texture, you will have to let it warm up for a bit… just not as long as regular butter! It’ll still spread easier than regular butter when it’s cold. Or, if you want it very soft straight out the fridge, you can go up to 1/2 cup of oil.
Spreadable butter uses
Use it on anything you’d use regular butter including sandwiches/toast/bagels, in cooking (like if you’re making a sauce or pan-frying salmon or something), or even on steak or other grilled meats!
Homemade spreadable butter shelf life
There’s nothing that’s immediately perishable in this recipe (we used dried herbs and olive oil, and salt has preservative qualities), so conservatively it’ll last at least 2-3 weeks in the fridge, but in reality it should be good for a lot longer (a month+). It just depends what you’re comfortable with, really. I do recommend keeping it in the fridge. If you choose to keep it out on your counter, just keep an eye (and nose!) on it because it will go rancid a lot quicker than if it’s kept in the fridge. You can freeze it for up to 6 months if needed.
Can I use fresh herbs?
Yes! Definitely. Just chop them finely prior to mixing them in. The butter won’t last quite as long, but it should still be good for a couple of weeks.
Can I use salted butter?
Yes. Just be careful about adding any extra salt to the recipe.
Can I use a different kind of oil?
Yes, I prefer the flavor of olive oil with the herbs and garlic in this particular recipe, but you could also use a more neutral-tasting oil like canola oil or avocado oil. I don’t recommend coconut oil because it solidifies too easily.
More tasty homemade condiments/sauces to try:
I used my Kitchen Aid electric hand mixer for this recipe.
I hope you’ll give this garlic and herb butter a try! Questions? Let me know in the comments below.
Garlic and Herb Spreadable Butter
Ingredients
- 1/2 cup butter (1 stick) softened
- 1/4 cup olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt or more to taste
- 1/4 teaspoon pepper or more to taste
Instructions
- Take the butter out of the fridge 30+ minutes prior to starting the recipe. It needs to be really soft.
- Add the butter to a medium bowl along with the rest of the ingredients. Using an electric hand mixer, mix until everything is combined and you've got a smooth, fluffy whipped butter texture (may take a few minutes especially if butter hasn't fully softened/warmed up).
- Transfer the spreadable butter to another bowl or jar/container for storage. I recommend keeping it in the fridge for optimal shelf life (it'll easily last at least 2-3 weeks in the fridge). Texture: It will spread easier than normal butter when it's straight out of the fridge, and you can also let it soften up for a few minutes prior to using if you wish. Or, go up to 1/2 cup of olive oil if you want it very soft straight out of the fridge.
Notes
- Recipe is easily doubled by doubling all ingredients.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love reading all the recipes you send me. As I don’t have too much time to cook I know I can check on so many good recipes you have and impress my guests!!!!
Thank you very much
That’s so nice to hear, Cecilia! Thank you!
This spread is fantastic with a fresh loaf of sourdough
I’m thrilled you enjoyed it, Harry!! 😀 Thanks for your review!
This spread is so delicious; we’ve used on steaks, corn on the cob, and melted as an artichoke dip! I would love to see another recipe like this with a southwest (spicy) flair!
I’m so glad you enjoy it!! I love that idea with the southwest flair… I’m going to add that to my potential recipes to make list. 🙂 Thank you!
This sounds fun! I’ve enjoyed butter spreads at restaurants so I’m glad to learn how to make them. Since we are keeping this in the fridge, is there any reason we cannot use fresh, chopped garlic instead of garlic salt?
Thank you!
Yup you can definitely use fresh garlic if you wish. Or fresh herbs (I talk about that in the blog post), but it may decrease shelf life a little… just keep an eye/nose on it. ♥️