Rosemary Garlic Butter

Rosemary Garlic Butter is an easy way to jazz up the butter for your next dinner party. Spread on bread, add to steak, fish or vegetables!

Butter itself is always great, right? Spreading some salted butter on bread or spooning some over your steak as it cooks is always a welcome addition. It adds richness and flavor to any dish. But every once in a while it is fun to jazz it up by making a compound butter.

What is a compound butter you might ask? Compound butter is basically butter with other flavorings mixed in, like Cowboy Butter or Whipped Garlic Pepper Butter. Butter is such a beautiful canvas that you can add just about anything to it to make it even better. Today, we’re doing a festive twist that is perfect for holidays: Rosemary Garlic Butter.

Let’s talk about what you’ll need to make it.

Rosemary Garlic Butter Ingredients:

• UNSALTED BUTTER: The saltiness of butter varies by brand so for this recipe instead of using salted butter, we’re going to use unsalted and add our own salt so we can control the saltiness of the dish. If you have a salted butter that you love, use that but omit the additional salt in this recipe.
• ROSEMARY: Fresh rosemary is going to give you the best flavor in this dish.
• GARLIC: As much as I love garlic, you don’t want to overdo it here because it’s raw. You’ll only need one or at most two small cloves to get a lovely garlic flavor without overpowering.
• SALT: Flaky kosher salt works best.

Step by Step Photos and Instructions:

Making a compound butter like this Rosemary Garlic Butter is actually really easy. You’ve just got to soften the butter, mix in the ingredients and chill it. That’s it!

• STEP #1: Chop the rosemary, salt and garlic together on a cutting board. Chop until the rosemary leaves and the garlic are very fine.
• STEP #2: Stir the rosemary garlic mixture into the softened butter. Mix until fully incorporated.
• STEP #3: Place the butter onto parchment paper or plastic wrap. Wrap and then gently form into a log. Refrigerate until firm so that you can slice it.

You can also serve this butter at room temperature but I do recommend making it a bit in advance so that the garlic and rosemary have a chance to infuse the butter.

Storage and Leftovers:

Store any leftovers in the refrigerator and use within a week. You can also wrap it tightly in plastic wrap and then put it in a freezer bag (or air tight container) and freeze for up to 4 months.

This butter is great spread on bread of course but it is also makes a great addition to grilled steaks, fish or roasted veggies.