Rosemary Garlic Compound Butter

Total Time: 10 minutes (plus 30 minutes to chill)
Serving Size: ~1 tablespoon
Number of Servings: ~16
Calories & Macros (per serving): Calories: 100 Fat: 11g Carbs: 0g Protein: 0g

Ingredients

• 8 oz (226 g) unsalted butter, softened

• 3–4 garlic cloves, minced (adjust to taste)

• 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)

• Pinch of salt (optional but recommended)

Instructions

1. Soften the butter:
   Leave the butter at room temperature for 20–30 minutes until soft and easy to mix with a spoon or spatula.

2. Mix ingredients:
   In a bowl, combine softened butter, minced garlic, chopped rosemary, and salt. Mix until everything is evenly distributed and the butter looks creamy and smooth.

3. Shape the butter:
   Place the mixture on a sheet of parchment paper or plastic wrap. Roll into a log shape, then twist the ends tightly to seal.

4. Chill to firm up:
   Refrigerate for 30–45 minutes or freeze for 15–20 minutes until the butter is firm and easy to slice.

5. Serve and enjoy:
   Slice into small rounds and place on hot steak, roasted veggies, baked potatoes, or fresh bread. The butter will melt into a flavorful finish.

Tips

• Fresh rosemary has a brighter, more aromatic flavor. If using dried rosemary, use less because it’s more concentrated.

• Storage: Keeps in the fridge for up to 2 weeks, or freeze for up to 3 months. Slice off what you need as you go.

• Optional Add-ins: Try adding lemon zest or black pepper for an extra flavor boost.