This Rosemary Garlic Butter is savory, delicious with a subtle woody taste from the Rosemary. This compound butter is the perfect addition to steak, lamb, chicken, turkey or just to spread over bread. It only takes ten minutes to make and is 100% worth the extra effort.
This morning I smothered this butter all over a toasted croissant and gobbled it down. I'm absolutely obsessed with these flavors and the rosemary isn't at all over powering in flavor. It truly is the perfect balance between butter, salt, rosemary and garlic.
This butter would be fantastic served beside my Burrata Bruschetta. Guests can take their pick between toppings.
Why You'll Love This Recipe:
- It's so easy make in just minutes
- Completely loaded with flavor
- A versatile compound butter that tastes amazing on turkey, pork, steak, lamb, chicken, mashed potatoes, bread and more
- Keep it in the fridge for a week to add flavor to so many recipes
Salted Butter- The base of this compound butter and where the flavor starts. I really like to use a high quality butter, like Kerrygold, for it's superior taste. I don't always use grass fed butter, but when it's the star of the recipe, I do. It's worth the extra cost in this one.
Rosemary- Fresh rosemary is best in this recipe, and you won't get the same flavor with dried. Make sure to remove all the stems and chop the leaves very fine. If you want a really strong rosemary taste, you can double the amount to 2 teaspoons.
Garlic- Roasted for a few minutes to elevate the flavors and remove the raw, bitterness. If you love raw garlic, you can skip the cooking process entirely and just add it into the mixer raw.
Worcestershire Sauce-Just a dash to balance the flavors and bring in a little umami.
Black Pepper- To season. Salt isn't necessary because we are using salted butter.
Substitutions and Variations:
If you would rather use unsalted butter, feel free to substitute that instead of salted.
The Worcestershire sauce can be left out if desired.
For herb garlic butter, add in 1 teaspoon of fresh parsley and ½ teaspoon of fresh thyme. Make sure to remove the stems and mince the leaves finely.
If you don't have a stand mixer, you can use a hand mixer or just a good old fashioned bowl and wooden spoon.
How to Make Rosemary Garlic Butter:
Step 1: Melt 1 tablespoon of butter in a skillet over medium low heat. Toss in the minced garlic and cook until fragrant, about 1-2 minutes, stirring frequently to avoid browning. Once fragrant, transfer the butter and garlic to a bowl to stop the cooking process.
Step 2: Add remaining 7 tablespoons of butter into the stand mixer. Beat with beater attachment for a few minutes to soften and whip.
Step 3: Add in the Garlic butter, Rosemary, Worcestershire and Pepper.
Step 4: Mix on medium low speed for 2 minutes until combined, scraping the sides of the bowl as needed.
Step 5: Store the butter in a butter dish, or lay the compound butter on parchment paper.
Step 6: Tightly roll the parchment paper into a log shape and twist the ends. Store in the fridge for a half hour to allow it to form into shape.
Step 7: Slice into circles to top on steak or poultry or spread on bread. Enjoy!
Uses for Compound Butter:
A slab of compound butter goes amazing over a steak just off the grill. Watch it melt over the meat and add so much flavor.
Another favorite use for this Butter Compound is for Turkey. You can spread this entire stick under the skin of your Thanksgiving Turkey and oven bake to perfection.
It's also amazing over lamb, chicken or just spread a tablespoon of this Rosemary Garlic Butter over a slab of french bread and enjoy.
How about a nice slab over my Mashed Red Skinned Potatoes? Yum!
- Be careful to remove the entire stem from the rosemary to avoid getting any of the stem in the butter.
- Mince the rosemary and garlic as fine as possible for the best taste.
- Allow the butter to soften on the countertop before whipping in the mixer for the best texture.
- When cooking the garlic, do not brown, just roast for a few minutes until fragrant. Browning will cause a bitter flavor.
- For a fancy elegant storage idea, consider rolling it up into parchment paper. It's great because it unrolls without sticking to the sides.
Compound butter is just butter combined with different ingredients. Common ingredients include fresh herbs and honey. This Rosemary Garlic Butter is delicious!
If stored in parchment paper on a sealed dish, this butter should last for up to 2 weeks. It usually doesn't because it's so tasty.
I prefer to roll compound butter up into a log shape in parchment paper. This way, when I unroll the butter, nothing sticks to the sides. You can also store it in a butter dish. Then, keep it in the fridge.
Before baking, loosen the skin over the turkey breast and take a handful of compound butter and stuff it under the skin, spreading it over the breast meat. This will help the turkey breasts stay nice and juicy while baking slowly.
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If you tried this Rosemary Garlic Butter Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print