Rosemary butter is a excellent way to add a delicious flavor to many different dishes. It’s especially great with steak, potatoes, and roasted veggies. It’s surprisingly easy to make, and you can make it with or without garlic.
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How to make rosemary butter
Rosemary butter is a delicious way to use up homegrown, fresh herbs at the end of summer. Just like any herb butter, it can be used as a spread or as a sauce for grilled meats. It’s also delicious on top of roasted vegetables, fish and any potato dish.
Scroll down for the printable card for this rosemary butter recipe, or read on for all the details.
Quantities given in recipe card below.
Unsalted butter. Us regular unsalted butter (note: always use real butter, not margarine). It needs to be room temperature, so remember to get it out of the refrigerator 1-2 hours ahead of making this recipe. If you don’t have unsalted butter you can also use salted butter, just omit the additional salt from the recipe.
Fresh rosemary. Picked and finely chopped. It is best to use new rosemary growth with softer leaves than the older growth with very hard leaves.
Finely ground black pepper. Add this to taste.
Salt. I usually use kosher salt, but fine sea salt will work too. You want something that will dissolve in the softened butter easily so you don’t end up with crunchy butter.
Optional garlic: Use 1 clove of garlic, freshly crushed. Garlic rosemary butter is delicious, but you skip this ingredient if you are not a fan of garlicky butter.
Step 1: Pick the leaves from the sprig of rosemary, and chop finely. Crush or finely chop the garlic.
Step 2: Cut the butter into 6-8 pieces and place into a mixing bowl. Mash it with a fork until it softens.
Step 3: Gradually add the rosemary, garlic, salt and pepper to the butter, mashing it thoroughly with a fork to ensure that each addition is well mixed with the butter.
Step 4: Once all the ingredients are added and well mixed, transfer the rosemary butter to an air tight container and store in the refrigerator for up to a month.
This herb butter is particularly good melting on top of a freshly grilled steak, but here are some other ideas to try:
- Spread on sliced baguette and melt under a hot broiler/grill to make delicious rosemary garlic bread.
- Use it for cooking any meat or vegetable dish that needs a hit of flavor.
- Add to a hot pan of roasting potatoes for crispy rosemary butter roasted potatoes.
As with any herbed compound butter, store in an air tight container in the refrigerator for up to a month. A convenient way to store it is to roll it into a roll of waxed paper with twists at either end. Then use a sharp knife to slice the butter into coins for serving.
For longer term storage you can keep this butter in the freezer for up to 6 months. Store in portions in freezer-safe zip lock bags. Remember to label and date them.
Rosemary compound butter recipe card
How to make rosemary compound butter.
- 1 stick/ 4 ounces / 125g unsalted butter (room temperature)
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 clove garlic, crushed
- 1 teaspoon fine sea salt
- 1/2 teaspoon finely ground black pepper
- Wash and finely chop rosemary leaves. Crush or finely chop the garlic clove.
- Cut the stick of butter into 6 or 8 pieces, and place in a mixing bowl.
- Use a fork to mash the butter until is softened.
- Slowly add the chopped rosemary, garlic, salt and pepper. Continue to mash the butter with each addition until all the ingredients are thoroughly combined.
- Transfer the butter mixture to a small bowl and cover with a lid or plastic wrap and refrigerate until serving time.
Rosemary butter should be stored in the refrigerator, and should last up to a month. For longer storage you can keep in in the freezer for up to 3 months. Use an air-tight freezer-safe container.
Amount Per Serving: Calories: 182Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 426mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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