Garlic Rosemary Butter is a compound butter made with fresh herbs. It is simple to make and is an excellent way to add amazing flavor to steaks, poultry, and roasted vegetables.
Why You Will Love This Recipe
This recipe is an easy way to add so much flavor to your food!
It can be made ahead of time and kept in the refrigerator so you can easily add it to the top of practically anything when you want delicious flavor!
There are so many ways to use this butter!
- Spread it on sourdough bread
- Use it as a finishing butter for lamb chops or beef tenderloin
- Top your steamed or roasted vegetables
- Use it as a rub on chicken or turkey
- It also makes a great rub for prime rib
- Add it to baked potatoes
- Toss it with bread cubes and toast it for homemade croutons
- Unsalted Butter - Use the highest quality butter that you can. If you prefer using salted butter then leave out the additional salt in the recipe. Bring your butter to room temperature so that the ingredients can mix into it easily.
- Fresh Rosemary - Strip the leaves off of the rosemary sprig and discard the sprig. It is safe to eat the sprig but it is tough and adds an unpleasant texture to the butter.
- Garlic - Using fresh garlic is worth it in this recipe! Technically you can substitute ⅔ teaspoon of garlic powder, but I highly recommend using garlic cloves. Invest in a good garlic press to mince garlic easily!
Mix up the flavor by adding some chopped sage or thyme along with the rosemary for a tasty variation!
Step One: Mince the Herbs
You want your rosemary and garlic to be pretty fine so that they blend into the butter and are not overwhelming when you eat it.
Step Two: Whip the Butter
Use a hand mixer on medium-low speed. Or if you want more firm butter, just mix it with a rubber spatula until the butter is smooth. You could also use a food processor for this step.
Step Three: Mix Herbs into Butter
Stir the butter until the herbs Combine butter with the remaining ingredients until they are mixed in evenly.
Step Four: Refrigerate
Transfer to your serving bowl and place in the refrigerator until you are ready to use.
How to Make a Butter Log
Most of the time I like to keep things easy and just store my butter in a ramekin. But sometimes it's fun to pretend that I am fancy, and those times call for a butter log.
It's actually really simple to turn the butter into a log shape!
- Just spoon your butter onto a sheet of parchment paper in a row.
- Then pull one side of the parchment over the butter tightly.
- Shape the butter into a log. It can be helpful to use something with a flat edge, like a muffin pan, to help push the butter into shape.
- Roll the parchment around the butter and twist the ends!
Since garlic is added to this butter it needs to be stored in the refrigerator. Cover it in plastic wrap or store it in parchment paper and it will keep for up to 2 weeks.
Yes, Garlic Rosemary Butter will keep in the freezer for about 6 months. I love to slice butter rounds and place them in the freezer a single layer on parchment paper. Transfer them to a freezer bag once they are solid, and remove the individual rounds when you are ready to use them.
When covering a whole turkey or chicken with a rub, use about 1 tablespoon of butter per pound.
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Garlic Rosemary ButterRecipe by:
- 8 tablespoons unsalted butter softened
- 2 teaspoons minced garlic (about 4 medium cloves)
- 2 teaspoons finely chopped rosemary (about 2 sprigs)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- In a medium bowl, whip the butter using a hand mixer on medium-low speed, or using a rubber spatula.
- Stir the minced garlic, chopped rosemary, salt, and pepper into the butter until it is distributed evenly throughout the butter.
- Transfer to a small bowl or place on parchment paper and roll into a log.
- Store in the refrigerator for up to 2 weeks.
You can freeze it for up to 6 months. Ways to use:
- As a finishing butter for grilled lamb or a filet mignon
- Rub it on a whole chicken, turkey, or prime rib
- Use it for an extra flavorful garlic bread
- Add it to side dishes, like steamed vegetables or sweet potatoes
- Mix with rice or pasta