Rosemary Butter is a simple compound butter that is so versatile, it can easily transform your cooking in plenty of delicious ways!
Fresh rosemary is a gorgeously savoury herb with an amazing flavour that compliments the taste of so many dishes, so this flavoured rosemary butter recipe is a great way to use it.
I like to keep a log of this rosemary garlic butter in the fridge or freezer (sliced) so I can easily grab it whenever I need it.
Table of Contents
Why you will love this recipe
- quick and easy to make
- make ahead and store it in the fridge
- massive flavour with only 4 ingredients (plus salt)
What you need to make this recipe
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- unsalted butter - I use unsalted rather than salted butter when I make compound butter recipes, as it gives you a consistent level of salt in the finished butter regardless of the brand of butter used
- fresh rosemary - leaves stripped from the stems
- garlic
- lemon juice
- salt
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make rosemary butter
- Combine all the ingredients in a bowl.
- Mix well to incorporate.
Top tips for the best result
- Use the best quality butter you can afford, you will taste the difference.
- For a smooth garlic taste slice the garlic clove in half and remove the centre core. The core that runs through the middle of the clove has more of a sharp, onion taste instead of garlic. This post has more information.
- Only allow the butter to soften enough to enable you to incorporate the other ingredients.
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Storage
Store wrapped butter in the refrigerator for up to 2 weeks.
Suitable to freeze.
How to use rosemary butter
- Put a slice of this butter on your steak.
- Makes a quick sauce option for roasted meats.
- Spread it on warm toast (my favourite is sourdough).
- Put on roast vegetables.
- Stuff some of this butter under the skin of your whole turkey or chicken before it goes into the oven.
- Make it into cheesy rosemary garlic bread - combine it with a little extra softened butter and grated parmesan, spread it on a sliced baguette, wrap it in foil and bake - so good, I do it all the time here at home!
Variations
- Make this garlic rosemary butter into herb butter by adding more fresh herbs like fresh thyme and chopped parsley.
What does rosemary pair well with?
Lamb, poultry, beef, pork, potatoes, cheese - just to name a few!
Other rosemary recipes you may enjoy
Confit Cherry Tomatoes - these couldn't be easier to make at home in the oven with olive oil, rosemary, thyme and garlic cloves.
Creamy Chicken Pasta Bake - rotisserie chicken, bacon, rosemary and pasta - all coated in an easy cheesy cream sauce.
Sausage and Potato Hash - an easy sausage hash using leftover cooked sausages, potatoes and rosemary dressed with fresh chives, parsley and mustard.
📖 Recipe
Rosemary Butter
Ingredients
- 200 g unsalted butter cubed (slightly softened - see my notes)
- 1 tablespoon fresh rosemary leaves finely chopped
- 1 garlic clove core removed and crushed
- 1 teaspoon fresh lemon juice
- ½ teaspoon fine cooking salt
Watch me make this recipe
Instructions
- In a bowl, combine unsalted butter, finely chopped rosemary, garlic, lemon juice and salt.200 g unsalted butter1 tablespoon fresh rosemary leaves1 garlic clove1 teaspoon fresh lemon juice½ teaspoon fine cooking salt
- Mix well until combined (I start with a potato masher, then move to a fork).
- Once combined, place butter onto a piece of parchment paper and shape it into a log by rolling it up, then twist both ends in the opposite direction (like a bonbon).
- Refrigerate until needed.
Notes
- Use the best quality butter you can afford, and only allow it to soften enough to incorporate the ingredients.
- Removing the core from the centre of the garlic clove will give you a smoother garlic flavour profile. This post has more information.
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Email yourself a link to this page and come back later.
No fancy ingredients
Perfect with roast lamb and also had it on a steak. Great to keep in the fridge.
Thanks Johnno, it's in my fridge too!