Garlic Herb Compound Butter
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!
Servings: 8 people
- 1 cup unsalted butter, softened
- 6 garlic cloves, minced
- 2 sprigs fresh rosemary, chopped
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground pepper
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.
- 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.
Calories: 207kcal | Carbohydrates: 1g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 294mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 709IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg