There’s something magical about watching a pat of herb-infused butter slowly melt over a perfectly grilled steak, releasing aromatic waves of garlic, parsley, and thyme.
This Malones butter recipe transforms ordinary unsalted butter into a gourmet finishing touch that elevates everything from crusty bread to grilled vegetables. Whether you’re wondering how to make Malones butter for your next dinner party or simply want to master this classic compound butter technique, this recipe delivers restaurant-quality results with minimal effort.
Learning to craft Malones butter at home means you’ll always have a flavor-packed secret weapon ready in your refrigerator.
What Does Malones Butter Taste Like?
Malones butter offers a luxurious, herbaceous flavor profile with layers of savory complexity. The fresh parsley provides a bright, slightly peppery grassiness, while minced garlic adds pungent warmth without overwhelming sharpness.
Thyme contributes earthy, floral notes that round out the herb blend beautifully. As the compound butter melts, it creates a silky, aromatic sauce with buttery richness balanced by fresh herb vibrancy.
The seasoning of kosher salt and black pepper enhances all the flavors, making each bite deeply savory. It’s the perfect balance of indulgent creaminess and garden-fresh brightness.
Ingredients and Kitchen Utensils
Ingredients (Makes about 1 log, serves 8-12 as a topping)
- 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
- 1/4 to 1/2 cup finely chopped fresh parsley (adjust to taste)
- 2-4 cloves garlic, minced
- 1-2 tablespoons fresh thyme leaves (stripped from stems)
- Kosher salt, to taste (start with 1/2 teaspoon)
- Freshly ground black pepper, to taste
Kitchen Utensils
- Mixing bowl (medium-sized)
- Rubber spatula or wooden spoon
- Sharp chef’s knife
- Cutting board
- Paper towels or clean kitchen towel
- Plastic wrap or parchment paper
- Measuring cups and spoons
Preparation and Cooking Time
- Prep Time: 15 minutes
- Chilling Time: 1 hour minimum
- Total Time: 1 hour 15 minutes
- Servings: 8-12 (as a topping)
- Difficulty Level: Easy
Malones Butter Recipe Instructions
Step 1: Prepare the Fresh Herbs
Wash the fresh parsley and thyme thoroughly under cold running water to remove any dirt, grit, or debris. Allow any sediment to settle to the bottom of your bowl or sink. Gently lift out the herbs and transfer them to paper towels or a clean kitchen towel. Pat them completely dry-excess moisture will make your Malones butter recipe watery and affect its texture.
Step 2: Chop the Herbs and Mince the Garlic
Remove the parsley leaves from their stems and bunch them together on your cutting board. Use a sharp chef’s knife to finely chop the parsley with a rocking motion. For the thyme, hold the top of each stem and slide your fingers downward to strip off the delicate leaves. Peel and finely mince the garlic cloves until you achieve a paste-like consistency-this ensures even distribution throughout the butter.
Step 3: Mix the Compound Butter
Place your softened unsalted butter in a medium mixing bowl. The butter should be pliable but not melted-room temperature is key for proper incorporation. Add the chopped parsley, minced garlic, and thyme leaves. Using a rubber spatula or wooden spoon, fold and press the ingredients together, working the mixture until all herbs are evenly distributed throughout. The butter should remain soft and spreadable but hold its shape.
Step 4: Season to Perfection
Sprinkle kosher salt over the butter mixture, starting conservatively with about 1/2 teaspoon. Add several grinds of freshly ground black pepper. Mix thoroughly, then taste a small amount on your finger or a piece of bread. Adjust the seasoning gradually-remember, you can always add more salt and pepper, but you can’t take it away. The Malones butter should taste boldly seasoned since it will be used as a topping.
Step 5: Shape the Butter Log
Tear off a sheet of plastic wrap or parchment paper approximately 12 inches long and lay it flat on your counter. Spoon the herb butter mixture into a rough log shape along the center of the wrap, leaving space on both sides. Fold one side of the wrap over the butter, then use the edge of the wrap to help shape and compress the mixture into a uniform cylinder about 1.5-2 inches in diameter. Roll it up tightly, twisting both ends like a candy wrapper to seal. If the shape isn’t perfect, unwrap and reshape-the flavor will be delicious regardless!
Step 6: Chill Until Firm
Transfer your wrapped Malones butter recipe to the refrigerator and chill for at least 1 hour until completely firm. This allows the flavors to meld together while the butter solidifies into sliceable rounds. For advance preparation, refrigerate for up to one week or freeze for up to three months.
Step 7: Slice and Serve
When ready to serve, unwrap the chilled butter log and use a sharp knife to slice it into rounds approximately 1/4 to 1/2 inch thick. Place a slice on hot grilled steak, chicken breast, fish fillets, or roasted vegetables immediately after cooking. Watch as the Malones butter for bread or proteins melts into a flavorful, aromatic sauce that transforms ordinary dishes into restaurant-quality meals.
Customization and Pairing Ideas for Serving
1. Classic Steakhouse Style: The most traditional use for Malones butter is crowning a perfectly grilled ribeye, New York strip, or filet mignon. Place a generous slice on the steak immediately after it comes off the grill, allowing the butter to pool in the plate and create a natural pan sauce. The herb-garlic combination complements beef’s rich, savory flavors beautifully.
2. Artisan Bread Spread: Transform your Malones butter recipe for bread into an appetizer sensation by serving it alongside warm, crusty baguette slices, sourdough, or focaccia. The compound butter melts into the bread’s nooks and crannies, creating an aromatic, garlicky treat that rivals any restaurant bread service. Consider adding a sprinkle of flaky sea salt on top for extra texture.
3. Seafood Enhancement: Melt a slice of Malones butter over grilled salmon, pan-seared halibut, baked cod, or grilled shrimp. The herbaceous notes complement seafood’s delicate flavors without overpowering them. For an elegant presentation, place the butter slice on the fish just before serving so it creates a glossy, aromatic coating.
4. Poultry Perfection: Slide a few thin slices of how to make Malones butter under the skin of chicken breasts or thighs before roasting, or melt it over grilled chicken. The butter bastes the meat from within, keeping it moist while infusing every bite with garlic and herb flavors. It’s particularly stunning melted over a Thanksgiving turkey.
5. Pasta and Risotto Enrichment: Stir a tablespoon or two of softened Malones butter into hot pasta, risotto, or mashed potatoes just before serving. It adds luxurious richness and aromatic depth that elevates these comfort foods. The garlic and herbs distribute evenly, creating complex flavor in simple carbohydrate dishes.
6. Grilled Corn and Vegetables: Brush ears of grilled corn with melted Malones butter recipe for an unforgettable summer side dish. The compound butter also works beautifully on grilled zucchini, bell peppers, portobello mushrooms, and eggplant, adding moisture and flavor to vegetables that can sometimes turn out dry on the grill.
Essential Tips for Perfect Malones Butter
1. Room Temperature Butter is Critical: Never attempt to make Malones butter with cold, hard butter straight from the refrigerator. It won’t properly incorporate the herbs and garlic, leaving you with uneven distribution and chunks. Leave your butter on the counter for 30-60 minutes before starting, or cut it into small pieces to speed softening. The ideal consistency is when you can easily press your finger into the butter but it still holds its shape.
2. Dry Your Herbs Thoroughly: Excess water on fresh parsley and thyme will dilute your butter and create an unpleasant watery texture. After washing, use a salad spinner if you have one, or thoroughly pat the herbs between layers of paper towels.
3. Adjust Herb Ratios to Your Preference: The beauty of learning how to make Malones butter is customizing it to your taste. Start with less parsley and thyme if you prefer subtle herb flavor, or go bold with the maximum amounts for an intensely herbaceous compound butter.
4. Use Fresh Herbs, Not Dried: While dried herbs work in many recipes, fresh parsley and thyme are non-negotiable for authentic Malones butter recipe flavor and appearance. Fresh herbs provide bright, vibrant taste and beautiful green flecks throughout the butter. Dried herbs taste dusty and lack the aromatic punch that makes this compound butter special.
5. Season Generously: Remember that Malones butter will be used as a topping or finishing sauce, not eaten plain. It needs to be more boldly seasoned than you might initially think. Don’t be afraid of salt and pepper-they amplify the herb and garlic flavors.
6. Make Multiple Logs for Variety: Once you master the basic Malones butter recipe, experiment with variations. Make one log with extra garlic, another with added lemon zest, or one with a pinch of red pepper flakes for heat.
7. Slice with a Hot Knife: When your butter log is well-chilled, get clean, professional-looking slices by running your knife under hot water, drying it, then making your cut. The warm blade glides through the cold butter without dragging or crumbling.
Storage and Reheating Guidance
Store your wrapped Malones butter log in the refrigerator for up to one week in an airtight container or sealed bag to prevent it from absorbing other food odors. For longer storage, freeze the butter log for up to three months-slice before freezing for easy portioning, or freeze the whole log and thaw overnight in the refrigerator before slicing.
Common Queries and FAQs
Here, we’ve got you covered with some common questions about the Recipe that people often ask.
Can I use salted butter instead of unsalted for Malones butter recipe?
While you can use salted butter, it’s not recommended because you’ll have less control over the final seasoning. Salted butter varies in salt content by brand, making it difficult to achieve the perfect balance. Using unsalted butter lets you season your Malones butter precisely to your taste preference.
How do I know when my butter is properly softened?
Room temperature butter should yield easily when you press it with your finger but still hold its shape. It should not be shiny, greasy, or melted around the edges. If your butter is too soft or beginning to melt, refrigerate it for 10-15 minutes before proceeding with your Malones butter recipe.
Can I make Malones butter with dried herbs?
Fresh herbs are essential for authentic flavor and appearance, but if you must substitute, use about one-third the amount of dried herbs (approximately 2-3 tablespoons dried parsley and 1 teaspoon dried thyme). The flavor will be less vibrant and you won’t get the beautiful green flecks throughout the butter.
What’s the best way to soften butter quickly for this recipe?
Cut cold butter into small cubes (about 1-inch pieces) and spread them on a plate at room temperature-they’ll soften in 15-20 minutes. Never microwave butter to soften it, as this causes uneven melting. You can also grate cold butter on a box grater, which softens almost immediately.
Can I add other ingredients to my Malones butter?
Absolutely! Popular additions include lemon zest, shallots, chives, rosemary, red pepper flakes, Worcestershire sauce, or grated Parmesan cheese. Just remember that how to make Malones butter starts with the classic parsley-garlic-thyme base, and additions should complement rather than overwhelm these core flavors.
Why does my butter log have an uneven shape?
An imperfect shape doesn’t affect flavor at all! For a neater cylinder, try this technique: after the initial roll, place the wrapped log on the counter and roll it back and forth while gently pressing with your hands to smooth and compress it. You can also chill it briefly, unwrap, reshape, and re-wrap.
How thick should I slice the Malones butter for serving?
For steaks and larger proteins, slice rounds about 1/2 inch thick. For bread, vegetables, or smaller portions, 1/4 inch works perfectly. The Malones butter recipe for bread typically uses thinner slices since you’re spreading rather than melting it over a hot surface.
Can I pipe or spread this butter instead of making a log?
Yes! If you prefer, transfer the mixed Malones butter to a serving crock or ramekin and refrigerate until firm. This presentation works beautifully for bread service. You can also pipe it into rosettes using a pastry bag fitted with a star tip, then freeze the individual portions on a baking sheet.
Malones Butter Recipe
Ingredients
Equipment
Method
- Wash the fresh parsley and thyme thoroughly under cold running water to remove any dirt, grit, or debris. Allow any sediment to settle to the bottom of your bowl or sink. Gently lift out the herbs and transfer them to paper towels or a clean kitchen towel. Pat them completely dry-excess moisture will make your Malones butter recipe watery and affect its texture.
- Remove the parsley leaves from their stems and bunch them together on your cutting board. Use a sharp chef’s knife to finely chop the parsley with a rocking motion. For the thyme, hold the top of each stem and slide your fingers downward to strip off the delicate leaves. Peel and finely mince the garlic cloves until you achieve a paste-like consistency-this ensures even distribution throughout the butter.
- Place your softened unsalted butter in a medium mixing bowl. The butter should be pliable but not melted-room temperature is key for proper incorporation. Add the chopped parsley, minced garlic, and thyme leaves. Using a rubber spatula or wooden spoon, fold and press the ingredients together, working the mixture until all herbs are evenly distributed throughout. The butter should remain soft and spreadable but hold its shape.
- Sprinkle kosher salt over the butter mixture, starting conservatively with about 1/2 teaspoon. Add several grinds of freshly ground black pepper. Mix thoroughly, then taste a small amount on your finger or a piece of bread. Adjust the seasoning gradually-remember, you can always add more salt and pepper, but you can’t take it away. The Malones butter should taste boldly seasoned since it will be used as a topping.
- Tear off a sheet of plastic wrap or parchment paper approximately 12 inches long and lay it flat on your counter. Spoon the herb butter mixture into a rough log shape along the center of the wrap, leaving space on both sides. Fold one side of the wrap over the butter, then use the edge of the wrap to help shape and compress the mixture into a uniform cylinder about 1.5-2 inches in diameter. Roll it up tightly, twisting both ends like a candy wrapper to seal. If the shape isn’t perfect, unwrap and reshape-the flavor will be delicious regardless!
- Transfer your wrapped Malones butter recipe to the refrigerator and chill for at least 1 hour until completely firm. This allows the flavors to meld together while the butter solidifies into sliceable rounds. For advance preparation, refrigerate for up to one week or freeze for up to three months.
- When ready to serve, unwrap the chilled butter log and use a sharp knife to slice it into rounds approximately 1/4 to 1/2 inch thick. Place a slice on hot grilled steak, chicken breast, fish fillets, or roasted vegetables immediately after cooking. Watch as the Malones butter for bread or proteins melts into a flavorful, aromatic sauce that transforms ordinary dishes into restaurant-quality meals.
Video
Notes
Mastering this Malones butter recipe opens up endless possibilities for elevating everyday meals into restaurant-worthy experiences. The combination of fresh herbs, aromatic garlic, and creamy butter creates a versatile compound butter that enhances everything from grilled meats to simple vegetables.
Now that you know how to make Malones butter, you’ll always have a gourmet finishing touch ready in your refrigerator or freezer. The beauty of Malones butter for bread, steaks, and beyond is its simplicity-just a few quality ingredients transformed into pure flavor magic.
Drop a comment on the blog with your feedback-I can’t wait to hear what you think.