The Herb-Butter Cheat Sheet

Herb-Butter Cheat Sheet

Six flavor combos to freeze now and pull out when dinner feels too plain

Some nights, salt and pepper won’t cut it. You need butter that already knows what it’s doing.

These are six of my go-to flavor butters. Make them once, wrap them up, and freeze. Instant flavor, whenever you need it.

Best for: corn, salmon, roasted carrots

Bright, tangy, and a little sharp in the best way. Great with anything green or grilled.

To make: Mix 1 tsp chopped dill + 1 tsp lemon zest into ½ cup softened butter.

Best for: mushrooms, steak, toast

Garlic brings the flavor. Parsley keeps it fresh. I use it on skillet mushrooms and sourdough toast.

To make: Add 1–2 cloves grated garlic + 2 tsp chopped parsley + a pinch of salt.

Best for: sweet potatoes, cornbread, breakfast toast

Sweet, spicy, and warm. Great on roasted squash, biscuits, or toast with an egg.

To make: Stir in 1 tsp chili flakes (or a dash of hot sauce) + 2 tsp honey.

Best for: zucchini, rice, grilled chicken

Fresh basil and citrus zest brighten everything.

To make: Mix 1 tsp chopped basil + 1 tsp lemon or orange zest. Add a pinch of sea salt if you want.

Best for: noodles, asparagus, eggs

Cozy and savory. Add it to soba or fried eggs.

To make: Mix 2 tsp white miso + 1 tsp finely chopped chives. Let it sit for a few minutes before using.

Best for: potatoes, roast chicken, crusty bread

Rustic and earthy. Use it under roast chicken skin or melt it over warm potatoes.

To make: Add 1 tsp chopped rosemary + ¼ tsp smoked salt. Sage or thyme work too.

Keeps up to 3 months frozen.

It’s an easy way to make dinner feel more intentional, even when it isn’t.