Name: Fall Herb Butter Recipe
Yield: 1/2 cup
Ingredients: 8 tablespoons unsalted butter (1 stick), softened; 1/4 cup minced, lightly packed, mixed herb leaves such as parsley, thyme, sage, or marjoram (about 4 to 5 sprigs); 1/2 teaspoon kosher salt

Why it works: Butter and parsley are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 28,543 recipes mention both. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

The recipe

1/2 cup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

8 tablespoons unsalted butter (1 stick), softened
1/4 cup minced, lightly packed, mixed herb leaves such as parsley, thyme, sage, or marjoram (about 4 to 5 sprigs)
1/2 teaspoon kosher salt

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Butter + parsleytop 8% of all pairs

Aroma overlapmoderate

Mentioned together28,543 recipes

Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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