Herbed compound butter is an easy way to dress up any dish, but it's especially tasty with oysters. A small slice on top of an oyster before baking or grilling is simply divine. And like most of our favorite recipes, there are no hard rules when it comes to what ingredients to toss in, so gather your favorite herbs and let's get to it.

Start your compound butter by leaving a stick of butter out on the counter to soften. Then gather garlic, lemon, and a few of your favorite herbs—we like to use a bit of rosemary, thyme, and parsley—and you've pretty much got everything you need to get started. Shall we?

Garlic Herb Compound Butter


1 stick of butter 

2-3 cloves of garlic 




Lemon (to zest)

Parchment Paper


  1. Soften one stick of butter to room temperature by leaving on counter for a few hours until soft (or however much compound butter you’d like to make–sometimes we just do half a stick, sometimes we do two sticks). 
  2. Chop your garlic and herbs of choice, add to bowl with softened butter.
  3. Zest the lemon peel (you can do this with a zester or with the fine side of a grater) and add desired amount. We like to cut our lemon in half, zest a bit from the one half of the lemon, then save the lemons to throw onto the grill to char and squeeze on oysters before serving. 
  4. Fold the ingredients together and give em a good ‘ol stir, well a lot of stirs, and mix until everything is combined thoroughly. You can do this with a spoon, no need for a mixer.
  5. Lay out a piece of parchment paper, spoon the butter into the parchment, then roll up and put in the fridge. This makes it easier to slice onto your oysters before grilling.
  6. Once firm, the butter is ready to use however you please. But if you’re looking to make grilled oysters, spoon into the halved oysters then place on grill until butter melted and serve. Enjoy :)

Tip: when making grilled oysters with butter, we like to line the dish with a crinkled up piece of aluminum foil to keep them in place. This keeps the butter from spillover the oysters once removing from the grill.


Written by Amanda Wormann

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