Some recipes shout. This one whispers — and then quietly makes everything on your plate better. Cannabis-infused garlic herb butter is the little black dress of edibles: one chilled log in the fridge, and suddenly you’ve got infused steak butter, infused garlic bread, infused grilled corn, infused… you get the idea. It takes 10 minutes of actual work, and it’s one of the easiest ways to add a measured, mellow dose to a savory meal.

Key takeaways

• One 10-minute compound butter = a week of infused dinners (steak, corn, garlic bread, pasta, roasted veggies).
• Blending cannabutter with regular butter keeps each serving gentle — roughly 6 mg THC per tablespoon in our example math.
• Use it as a finishing butter; high heat degrades THC, so melt it over food rather than frying with it.
• Label it clearly and store it away from kids and pets. Edibles take 30–90 minutes to kick in — start low, go slow.

Ingredients

Makes about 1 cup (16 tablespoon-sized servings)

• 1/4 cup (4 tbsp) cannabutter, softened
• 3/4 cup (12 tbsp) unsalted butter, softened
• 4 garlic cloves, grated or very finely minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 2 tsp fresh thyme leaves
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Soften both butters. Leave the cannabutter and regular butter at room temperature for about 30 minutes, until easily spreadable but not melted.
2. Tame the garlic (optional). Raw grated garlic gives a punchy, classic compound butter. For a mellower flavor, warm the garlic in a small dry skillet over low heat for 60–90 seconds until fragrant, then cool. Keep it low — you’re waking up the garlic, not cooking the butter.
3. Mix everything. In a bowl, combine both butters, garlic, parsley, chives, thyme, lemon zest, salt, pepper, and pepper flakes. Stir with a spatula until the herbs are evenly distributed — even mixing is what keeps the dose consistent from slice to slice.
4. Roll it into a log. Scrape the butter onto a sheet of parchment paper, shape into a rough log, roll tightly, and twist the ends like a candy wrapper.
5. Chill. Refrigerate at least 2 hours, until firm. Label it clearly (something like “INFUSED — 21+”) before it goes in the fridge.
6. Serve. Slice off a round and let it melt over grilled steak, corn on the cob, or roasted vegetables; spread on warm bread; or toss with hot pasta. One tablespoon-sized slice is one serving.

Dosing & safety notes

The math, using an example cannabutter potency of about 25 mg THC per tablespoon: 4 tablespoons of cannabutter is roughly 100 mg THC total, so each of the 16 tablespoon-sized servings lands around 6 mg THC. Your actual numbers depend entirely on your cannabutter, so run the math with your own batch — and when in doubt, start with half a slice (~3 mg) and wait.

Edibles typically take 30–90 minutes to take effect, and dinner-sized portions make it easy to overdo it — serve slices individually rather than leaving the log on the table. Keep it clearly labeled and stored away from kids and pets (an opaque container at the back of the fridge is a good move). It keeps about 2 weeks refrigerated or 3 months frozen. This is a finishing butter: melting it over hot food is perfect, but avoid high-heat cooking, which degrades THC. For adults 21+ where cannabis is legal — always follow your local laws.

FAQ

How strong is infused garlic herb butter?

It depends on your cannabutter. Using cannabutter at roughly 25 mg THC per tablespoon, this recipe works out to about 6 mg THC per tablespoon-sized serving. Test your own cannabutter’s potency, do the math for your batch, and start with a half serving if you’re unsure.

Can I cook with infused garlic herb butter?

Use it as a finishing butter — melted over steak, corn, bread, pasta, or vegetables right before serving. Sustained high heat (like searing or frying) degrades THC, so add it at the end rather than cooking in it.

How should I store infused compound butter?

Wrap the log in parchment, label it clearly as infused and 21+, and keep it in the refrigerator for up to 2 weeks or the freezer for up to 3 months — always out of reach of kids and pets.

What should I put infused garlic butter on?

Grilled steak, corn on the cob, garlic bread, baked potatoes, roasted vegetables, hot pasta, or seared mushrooms. Anywhere regular garlic butter shines, this works — just remember every tablespoon is a dose.

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