Garlic Herb Compound Butter


  • cooking-duration 1 hour
  • servings 4-6 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

Delicious compound butter flavored with garlic confit and herbs melts into all the crevices on the surface of our cap of ribeye which is rolled and tied, something you rarely see.


Garlic Herb Compound Butter

  • 20 large garlic cloves

  • Grapeseed oil

  • 1/2 cup minced shallots

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons mixed finely minced herbs, such as thyme, chives, rosemary, parsley

  • 12 ounces unsalted butter, softened


Make garlic confit: Put the garlic in a small saucepan and pour in enough oil to cover.
2 minutes
Heat the oil over medium heat until small bubbles begin to rise to the surface, about 3 minutes.
3 minutes
Reduce the heat to the lowest setting and gently cook the garlic, not allowing it to boil until completely soft, about 45 minutes. Remove the garlic with a slotted spoon and cool. Reserve the garlic oil.
45 minutes
Heat a generous film of grapeseed oil in a non-stick skillet over medium heat.
3 minutes
Add the shallots, season lightly with salt and saute, stirring constantly for about 1 minute. Reduce the heat to low, season lightly with pepper and stir from time to time until the shallots are tender and caramelized, about 5 minutes.
6 minutes
Line a plate with a paper towel. Drain the shallots and cool to room temperature.
1 minute
Put the garlic in a bowl and mash with a silicone spatula until almost smooth. Stir in the shallots, herbs and salt and pepper to taste.
5 minutes
Break up the butter and put it into a second larger bowl. Mash the butter with a wooden spoon until creamy. Stir in the garlic-shallot mixture. Taste and adjust the seasoning. The butter can be shaped into a log and rolled in plastic wrap twisting the ends to seal. Refrigerate.
3 minutes