Flavored butter IS a tiny luxury. It takes almost no time to make, yet it changes the way you taste familiar foods and just looks so aesthetically pleasing. This matcha herb butter is one of those additions to a regular butter that looks playful and feels intentional. The color is bright. The flavor is layered. The effort is somehow still minimal!
The matcha brings a gentle earthiness that pairs well with herbs and to the creaminess of butter or dairy. I made this to go with some homemade dinner rolls at the holidays, but I like spreading it on hot sourdough or melting it into warm rice too. It is also a quick way to add color to a plate that might be lacking, something winter dishes are known for. It works well on roasted carrots, warm noodles, baked potatoes, and even scrambled eggs!
The main thing is to let the plain initial butter soften before you begin. Cold butter will not blend cleanly with the matcha so softening is key to getting the color evenly throughout. Once you get that part right, the rest is easy. Mix, taste, chill, and then all that is left is to enjoy!
If you want to take it further like I did, you can roll it into a log, wrap it tightly, and store it in the freezer. Slice a coin whenever you need a bit of herbal richness. It stays bright and keeps its color which is excellent post-freezer. And we love a prep-ahead so this is a win, a 10/10, and a must for your next butter inspiration.
Matcha Herb Butter
Equipment
- Mixing bowl
- Spatula
- Microplane
- Small whisk
Ingredients
- 8 tablespoons unsalted butter softened
- 1 teaspoon culinary grade matcha powder
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chives
- 1 teaspoon finely chopped fresh mint
- ½ teaspoon lemon zest
- ½ teaspoon flaky salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon honey for a slightly sweet finish
Instructions
- Add the softened butter to a mixing bowl and use a spatula to smooth it out until creamy.
- Sprinkle in the matcha powder and whisk it through the butter until the color is even and bright.
- Fold in the parsley, chives, mint, lemon zest, salt, and pepper. Mix until everything is well distributed.
- Taste and adjust with more salt or a tiny bit of honey even if you want a gentle sweetness next to the herbs.
- Transfer to a small jar or shape into a log using parchment paper.
- Refrigerate at least 30 minutes before serving so the flavors can settle and bloom.