Herb Butter

Tanya Eisenwasser

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A simple compound butter with fresh herbs. Perfect for melting over vegetables, fish, or spreading on fresh bread.

Prep 10 min

Cook 5 min

Serves 8

Gluten-free

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 6 fresh basil leaves, finely chopped
• 1 sprig fresh rosemary (about 2 inches), leaves removed and finely chopped
• 6 fresh oregano leaves, finely chopped
• 1/4 teaspoon sea salt
• 2-3 cloves fresh garlic, minced (optional)

Instructions

Soften the Butter

1. Set the butter out at room temperature for 30-60 minutes until soft.
2. It should be easy to mash but not melted.

Prepare the Herbs

1. Wash and thoroughly dry all fresh herbs.
2. Finely chop the basil, rosemary, and oregano.
3. If using garlic, mince it finely.

Combine

1. Place the softened butter in a bowl.
2. Add the chopped herbs, salt, and garlic if using.
3. Mash together with a fork until well combined.
4. Taste and adjust salt if needed.

Shape and Store

1. Spoon the herb butter onto a piece of parchment paper or plastic wrap.
2. Roll into a log shape, about 1.5 inches in diameter.
3. Twist the ends to seal.
4. Refrigerate for at least 30 minutes to firm up, or freeze for longer storage.

Tips & Substitutions

• Use ghee if you are sensitive to dairy proteins. Ghee is still a dairy product, but has most of the milk solids removed and is often better tolerated. The texture will be slightly different but still holds herbs nicely.
• Skip the garlic if it is a trigger. The herbs carry plenty of flavor on their own.
• Slice the log before freezing. Cut into rounds while firm, then freeze individually. This way you can grab one slice at a time without thawing the whole batch.
• Try different herbs. Thyme, parsley, chives, or dill all work well in place of the basil, rosemary, and oregano listed here.
• Soften butter at room temperature, not in the microwave. Microwaving can partially melt the butter, making it harder to shape into a log.

Why This Works

Fresh butter. Generally lower in histamine than aged dairy products. Many people with histamine intolerance tolerate fresh butter better than cheese or yogurt.

Fresh herbs. Basil, rosemary, and oregano are commonly tolerated when fresh. Dried herbs can sometimes be less well tolerated depending on age and storage conditions.

Garlic (optional). Contains quercetin, a compound sometimes discussed in mast cell research, but can also act as a histamine liberator for some people. Use it if you tolerate it, skip it if not.

Simple preparation. No cooking required. Histamine levels are mainly influenced by ingredient freshness and storage time, so make with very fresh ingredients and freeze portions promptly for best tolerance.

Storage

Refrigerate for up to 1 week in a sealed container or wrapped tightly. Frozen herb butter keeps for up to 3 months. Butter is generally lower risk for histamine buildup than meat or fish leftovers, but once mixed with fresh herbs and garlic, store cold and use within a conservative window. Slice before freezing for the easiest portioning.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.