This rosemary garlic butter is easy to whip up and elevates any meal! It tastes great on grilled seafood, hot steaks, or roasted vegetables.
Compound Butter:
My love for butter is unparalleled. I love it more than gooey fudge brownies and oversized sweaters. And that's saying something!
One of my favorite things to do with butter is jazz it up with other ingredients. The technical term for this is compound butter or flavored butter. It's a sure-fire way to elevate any dish.
This rosemary garlic butter is for rosemary lovers! (Not a fan of rosemary? Try this lemon herb butter instead!)
It's amazing on grilled filet mignon and roasted potatoes!
Key Ingredients:
- Unsalted butter - Leave it out at room temp OR microwave it until it's soft. Just don't melt it!
- Fresh rosemary - Since rosemary is the star of this compound butter, I highly recommend fresh! Dried herbs are concentrated so don't use an equal amount of dried rosemary if you swap it. Decrease the amount by at least half.
- Garlic - I used one large clove. If you live for garlic, you can certainly add more. It's a personal preference.
- Kosher salt - Salt equals flavor! I always use kosher salt for it's large granules and pure flavor. If you only have table salt, decrease the amount by half.
- Basil - Basil and rosemary are flavor buddies! They taste great together.
- Lemon - Don't forget a fresh squeeze of lemon! It makes all the flavors pop.
How to Make Rosemary Garlic Butter:
Flavored butter is a breeze to make! The hardest part is mincing the herbs and garlic.
Here's what you need to do:
- Soften the butter: First make sure your butter is soft. Hard butter is a buzzkill! It's impossible to mix. Soft butter mixes easily with a spoon.
- Prep ingredients: Mince the herbs and garlic. Zest the lemon, etc.
- Combine: Add all the ingredients to the soft butter.
- Mix or mash: Use a spoon to mix everything together.
Can I use different herbs?
Yes, absolutely! This herb butter tastes great with whatever herbs you choose. You can omit the minced rosemary and dried basil and swap it with fresh dill, cilantro, basil, parsley, thyme, or chives!
Ways to Use Herb Butter:
This rosemary butter is versatile! Here's a few ways I love to use it:
- Meat: Top hot grilled steak or chicken with it for a boost of flavor.
- Fish: It's great on salmon, swordfish, mahi mahi, or cod.
- Roasted veggies: Add a dollop of butter to roasted veggies while they're still hot.
- Potatoes: Scoop a little bit onto your roasted potatoes or a hot baked potato.
- Grilled corn: Slather it on hot grilled corn!
- Bread: For an herby punch, slather it on rolls or toasted sourdough.
Storage and Freezing:
Store compound butter in the fridge or freezer.
You can scoop it into an airtight container with a lid OR you can spoon it onto some parchment paper and roll it into a log.
- Fridge: It lasts for up to a week.
- Freezer: It lasts for up to 3 months.
You can double or triple this recipe if you want to!
Compound Butter Recipes:
Rosemary Garlic Butter
Ingredients
- 4 tablespoons unsalted butter, softened
- ¾ teaspoon minced fresh rosemary
- ¼ teaspoon dried basil
- 1 large clove of garlic, minced (or 2 small ones)
- ¼ teaspoon kosher salt
- 1 teaspoon fresh lemon juice
- ¼ teaspoon lemon zest from half of a small lemon
Instructions
- In a medium bowl, combine the softened butter, minced rosemary, dried basil, minced garlic, kosher salt, lemon juice, and lemon zest.
- Use a spoon to mash the ingredients until well combined. Use immediately or store in the fridge in an airtight container for up to 1 week.
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