Garlic Rosemary Butter
Recipe by:Rosemary Garlic Butter is a compound butter made with fresh herbs. It is simple to make and adds amazing flavor to steaks, poultry, and roasted vegetables.
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Yield: About a ½ cup
Storage: Store in the refrigerator. It will last up to 2 weeks.
You can freeze it for up to 6 months. Ways to use:
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
Nutrition
Calories: 54kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 40mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!