Garlic and Herb Spreadable Butter
I make this spreadable butter all the time. It’s one of those small, deliberate tweaks that quietly upgrades toast, vegetables, grilled meats, and even popcorn. The texture is soft enough to smear straight from the fridge most of the time, but it still keeps the richness and mouthfeel of real butter.
The recipe is short, forgiving, and purpose-built: butter for body, olive oil to loosen it, and a compact seasoning blend to bring garlic-herb flavor without fuss. No chopping, no waiting, no weird emulsifiers. Just give the butter a chance to soften and a quick beat with an electric mixer.
Below you’ll find a clear ingredient breakdown, the step-by-step method exactly as I follow it, and practical notes for swaps, storage, and troubleshooting. If you like to keep a jar of compound butter in the fridge for weeknight dinners, this one will be your new go-to.
Ingredient Breakdown
Ingredients
- 1/2 cup butter (1 stick), softened — the base; provides creaminess, flavor, and structure. Softening first makes it easy to whip.
- 1/4 cup olive oil — thins the butter so it spreads straight from the fridge while adding a fruity, savory note.
- 1 teaspoon Italian seasoning — an all-in-one herb blend for balanced herbiness without chopping fresh herbs.
- 1/2 teaspoon garlic powder — concentrated garlic flavor without the moisture of fresh garlic (keeps shelf life longer).
- 1/4 teaspoon salt, or more to taste — brings out flavors; start with this and adjust after tasting.
- 1/4 teaspoon pepper, or more to taste — adds a mild heat and rounds the overall profile; adjust to preference.
Garlic and Herb Spreadable Butter Cooking Guide
- Remove 1/2 cup butter (1 stick) from the refrigerator at least 30 minutes before you start so it becomes very soft.
- In a medium bowl add the softened butter, 1/4 cup olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt (or more to taste), and 1/4 teaspoon pepper (or more to taste).
- Using an electric hand mixer, beat the mixture on medium speed until fully combined and smooth and fluffy. Scrape down the sides and bottom of the bowl with a spatula as needed. (If the butter is not fully softened, mixing may take a few minutes longer.)
- Taste and, if desired, adjust the salt and pepper to your preference.
- Transfer the spreadable butter to a clean jar or airtight container and smooth the top.
- Refrigerate for storage. With these proportions it will spread easier than plain butter straight from the fridge; if firmer, let it sit at room temperature a few minutes before using. Store in the refrigerator — it will keep at least 2–3 weeks.
Reasons to Love Garlic and Herb Spreadable Butter
This spread is one of those tiny conveniences that delivers repeatedly. First, it’s fast — you can make it in under ten minutes if the butter is already soft. Second, it’s versatile: spread it on bread, stir a spoonful into steamed greens, melt it over a steak, or fold it into mashed potatoes. Third, it stores well in the fridge and retains bright flavor for weeks, so you make it once and use it many times.
Beyond utility, there’s a textural win. The olive oil lightens the butter so you get that silky, smearable feel without sacrificing richness. And because the flavoring is dry-seasoning-based, the spread stays stable and fridge-friendly compared with versions made with raw garlic or fresh-herb purees.
Ingredient Swaps & Substitutions
Want to tweak the flavor or accommodate preferences? Here are straightforward options that keep the recipe’s spirit intact.
- Oil swap: Replace the olive oil with a neutral-tasting oil (like light olive oil or an alternative mild oil) if you prefer less fruit-forward notes.
- Herb swap: If you prefer fresh herbs, use finely minced parsley, chives, or a small mix of basil and oregano. Add sparingly so the spread’s texture doesn’t change significantly.
- Garlic option: If you want a brighter garlic pop, you can incorporate a very small amount of finely grated fresh garlic, but use it fresh and plan to consume the butter sooner.
- Salt/pepper adjustments: If you’re reducing sodium, cut the salt and increase aromatic herbs slightly to compensate. Increase or decrease pepper to suit heat tolerance.
Must-Have Equipment
Keep this short: you don’t need much. A few thoughtful tools make the process smooth and consistent.
- Electric hand mixer — speeds up whipping and creates the desired fluffy texture.
- Medium mixing bowl — room for beating and scraping.
- Spatula — for scraping down sides and transferring to your storage container.
- Clean jar or airtight container — a tight lid preserves freshness and protects from fridge odors.
Troubleshooting Tips
Here are the common hiccups and how I fix them.
Butter too firm
If your butter wasn’t soft enough at the start, the mixture will be lumpy or resist blending. Solution: stop mixing, let the bowl sit at room temperature 10–20 minutes, then resume. You can also microwave in very short bursts (5–8 seconds) if you’re in a rush, but watch closely.
Mixture too runny
If you accidentally add extra oil, the spread may become loose. Chill the mixture in the fridge for 15–30 minutes to firm up. If it’s only slightly soft, the recipe’s proportions are designed to remain spreadable but not oily.
Flavor too mild or too strong
Taste and adjust. Salt and pepper are easy to increase a little at a time. If the herbs feel flat, add a pinch more Italian seasoning or a small amount of finely chopped fresh herbs and stir well.
Fresh Takes Through the Year
Seasonal tweaks keep this butter interesting. In spring and summer, fold in a few chopped fresh herbs (chives, parsley, or basil) right before storing for a brighter finish. In fall and winter, swap the Italian seasoning for a heartier herbed blend with rosemary and thyme, or add a pinch of smoked paprika for warmth.
For holiday entertaining, shape the butter into a log on parchment and roll it in chopped toasted nuts or finely chopped preserved lemon rind for a decorative compound butter that slices beautifully over roast meats or warm bread.
Chef’s Rationale
I make this version because it balances convenience and flavor without unnecessary steps. Using garlic powder instead of fresh garlic improves shelf life and avoids the risk of a harsh, raw-garlic bite. Italian seasoning provides multi-herb depth without a garden full of herbs or last-minute chopping. Olive oil thins the butter gently, making it spreadable while contributing subtle fruitiness that complements many dishes.
Overall, the formula is deliberately simple: a reliable base, a balancing liquid, and a compact seasoning profile. It’s the kind of recipe that works in real kitchens on real weeknights.
Meal Prep & Storage Notes
Make a batch and keep it accessible. Transfer the finished butter to a clean jar or container and smooth the top; it will keep in the refrigerator for at least 2–3 weeks. If you plan to use fresh herbs or fresh garlic, shorten the fridge life and aim to use within a week.
To freeze, portion the butter into small discs on parchment, flash-freeze, then transfer to a sealed container or freezer bag. Thaw in the fridge overnight before using. Freezing preserves the shape and extends storage, though the texture may tighten slightly when frozen and thawed.
Common Qs About Garlic and Herb Spreadable Butter
Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, reduce or omit the added salt and taste before adjusting.
Q: Is this safe to leave out at room temperature?
A: For short periods (like serving at a meal), it’s fine to leave the butter out for an hour or so. For longer storage or if made with fresh garlic, keep it refrigerated. This version uses dried seasonings and olive oil, which makes it more stable.
Q: How can I get a smoother, fluffier texture?
A: Ensure the butter is fully softened before beating and use an electric hand mixer on medium speed. Scraping down the bowl helps incorporate everything evenly. If the butter is still cool, it will take longer to reach the desired texture.
Ready to Cook?
This Garlic and Herb Spreadable Butter is exactly the little shortcut that makes good food feel effortless. It’s fast to make, easy to tweak, and reliably improves whatever it touches. Make a batch, jar it up, and keep it on hand for breakfasts, weeknight dinners, and last-minute hosting. If you try it, spread it thin on warm bread first — it’s the fastest route to a small, celebratory bite.
Garlic and Herb Spreadable Butter
Ingredients
Ingredients
- 1/2 cupbutter 1 sticksoftened
- 1/4 cupolive oil
- 1 teaspoonItalian seasoning
- 1/2 teaspoongarlic powder
- 1/4 teaspoonsaltor more to taste
- 1/4 teaspoonpepperor more to taste
Instructions
Instructions
- Remove 1/2 cup butter (1 stick) from the refrigerator at least 30 minutes before you start so it becomes very soft.
- In a medium bowl add the softened butter, 1/4 cup olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt (or more to taste), and 1/4 teaspoon pepper (or more to taste).
- Using an electric hand mixer, beat the mixture on medium speed until fully combined and smooth and fluffy. Scrape down the sides and bottom of the bowl with a spatula as needed. (If the butter is not fully softened, mixing may take a few minutes longer.)
- Taste and, if desired, adjust the salt and pepper to your preference.
- Transfer the spreadable butter to a clean jar or airtight container and smooth the top.
- Refrigerate for storage. With these proportions it will spread easier than plain butter straight from the fridge; if firmer, let it sit at room temperature a few minutes before using. Store in the refrigerator — it will keep at least 2–3 weeks.
Equipment
- Medium Bowl
- Electric hand mixer
- Spatula
- clean jar or airtight container
Notes
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.
