Garlic Herb Compound Butter

5 from 13 votes

Surprisingly easy to make, you'll quickly mix rosemary, garlic, coarse salt and ground pepper, and then chill it for a couple of hours. From there, you're ready to slice and place it on top of your favorite cut of meat!

Prep Time5

Refrigerate Time2

Total Time2 5

Course: Condiment

Cuisine: American

Servings: people

Calories: 207kcal

Author: Amanda Mason

Equipment

parchment paper

Ingredients

1 cup unsalted butter, softened
6 garlic cloves, minced
2 sprigs fresh rosemary, chopped
1 teaspoon kosher salt
½ teaspoon coarse ground pepper

Instructions

In a medium bowl, combine the butter, garlic, rosemary, salt, and pepper using either either a wire whisk or electric mixer.
Place the mixture onto a small piece of parchment paper, about 6 inches long.
Starting from one edge of the parchment paper, carefully roll the mixture and form into a cylinder shape, twisting the ends on both sides.
Refrigerate for 2 hours, or until ready to use.
Slice into 1 tablespoon slices and place on top on your favorite freshly cooked meat so it melts down the side.

Notes

This recipe will last in your refrigerator for 2-3 weeks. Once it's sliced, place the leftover roll in a sealable plastic bag to maintain the freshness.
The variations are endless. You can add your favorite herbs and spices to this basic recipe or you can create a sweet version made with ingredients such as brown sugar and honey.
Not only is this excellent served on top of a freshly grilled steak, but you can use it on bread, as well. When serving a fresh baked french loaf, I skip the chilling step and just lathering it onto the pre-cooked bread.
It's typically ok to freeze this compound butter, but if making one that contains any type of oil don't freeze it. The consistency will be off when it thaws.

Nutrition