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Garlic Rosemary Butter
Recipe by:
Erin
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.
5
from
4
votes
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Prep Time
5
mins
Total Time
5
mins
Course
Condiments
Cuisine
American
Servings
15
Calories
54
kcal
Equipment
▢
Garlic Press
Ingredients
1x
2x
3x
▢
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
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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:
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:
54
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
40
mg
|
Potassium:
4
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
187
IU
|
Vitamin C:
1
mg
|
Calcium:
3
mg
|
Iron:
1
mg
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