Rosemary Butter

Log of butter with two slices sitting on a wooden board with rosemary.

Rosemary butter is a versatile and delicious compound butter recipe, it makes the perfect butter for topping steak, roast meats or vegetables, or spreading on a piece of toasted rustic bread.

Course Sauce/Condiment

Cuisine International

Total Time 10

Servings

Calories 145kcal

Author Lee-Ann Grace

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

Metric - US customary

Instructions

In a bowl, combine unsalted butter, finely chopped rosemary, garlic, lemon juice and salt.
200 g unsalted butter, 1 tablespoon fresh rosemary leaves, 1 garlic clove, 1 teaspoon fresh lemon juice, ½ 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.

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition