How to make rosemary butter

Yield: Yields 1/2 cup.

Chartreuse is a French herbal liqueur produced by monks. It’s optional in this recipe, but it adds a lovely floral note to the rich, garlicky butter.

Ingredients

  • 2 large or 4 small cloves garlic (1/2 oz.)
  • Kosher salt
  • 1 tsp. fresh lemon juice
  • 1 tsp. green Chartreuse (optional)
  • 1/2 tsp. finely chopped fresh rosemary
  • 8 Tbs. unsalted butter, at room temperature
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 110
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 30
  • Sodium (mg): 140
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0

Preparation

Peel the garlic cloves, halve them lengthwise, remove the germs (the sprout in the center of each clove), and coarsely chop the cloves. Sprinkle with 1 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a smooth paste. You should have about 2 tsp. garlic paste.

Transfer the garlic paste to a small bowl. Add the lemon juice, Chartreuse (if using), and rosemary. Stir to combine. Add the butter and mash together with a fork until completely incorporated. Season to taste with salt and pepper.

Use immediately or use parchment, waxed paper, or plastic wrap to shape the garlic butter into a log, twisting the ends as if it were a sausage. Refrigerate until ready to use. The butter will keep in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.

  • Melt and use as a sauce for grilled meats and fish.
  • Spread on sourdough bread and top with roast beef for a tasty sandwich.
  • Toss with steamed vegetables.
  • Mix into freshly cooked rice or pasta.
  • Garnish a hot baked potato.
  • Melt and toss with bread cubes and then toast to make croutons.

Instead of just slapping some ordinary butter on your buns and bread, why not try something with a little more flavor?

In this recipe, Chef Blake walks us through how to make honey rosemary butter, which is a compound butter with some added flavor.

A compound butter is a butter with supplementary ingredients added. They can be bought pre-made, or you can make them yourself with basically anything you can find! Learn this recipe for honey rosemary butter then try experimenting with your own compound butter recipes.

How to Make Honey Rosemary Butter

Ingredients you will need:

How to make rosemary butter

  • 1 lb. soft butter
  • Honey
  • Chopped rosemary
  • 1 T. salt

How to make rosemary butter

Slice your rosemary very fine so it easily blends in with the butter and won’t stick out. We recommend using Rada’s French Chef for this step.

How to make rosemary butter

Whip butter until it is fluffy and light. Mix rest of ingredients in with it.

How to make rosemary butter

Form the butter to your liking. Chef Blake wrapped it in parchment paper. Refrigerate or freeze.

How to make rosemary butter

Homegrown

At Rada Cutlery, we’re all about steering clear of cutting corners. To do something right, you’ve got to use the best materials and you’ve got to use them in the best way.

How to make rosemary butter

We recommend using fresh honey from a local farmer’s market in this recipe. You’ll find it tastes better just knowing it’s the real deal!

And we recommend the same for any recipe we share. It’s economical and tastier when using fresh, real, homegrown ingredients. Try farm-fresh eggs, dairy, vegetables, fruit, and more.

How to make rosemary butter

We’re so interested in the real thing, because at Rada, we do the same. Our knives are made from 100% All-American raw materials and they are made by All-American working hands.

Support your nation and your economy by shopping Rada. We don’t cut any corners to deliver the very best quality in our cutlery that we can.

Read our story at our homepage . And follow our blog for more homegrown American recipes.

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How to make rosemary butter

How to make rosemary butter

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How to make rosemary butter

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How Sweet!

Watch this recipe video from Chef Blake about how to make honey rosemary butter, step by step. He’ll fill you in with some tips about how to store your butter and how to mold it into an appropriate shape for serving later.

Honey Rosemary Butter Recipe Video Transcript:

Hello, welcome to Rada’s Test Kitchen. My name’s Blake, and today we’ll be making a compound butter–a honey and rosemary butter. We’ve got some fresh local honey, some butter and some fresh rosemary.

If your butter’s cold, it should be at room temperature and a quick, easy way of warming up your butter is to cut it into smaller pieces. So if you cut them into cubes, slabs, get some air in between it, that will help it soften much quicker. Then we’ll whip it in our mixer.

For our rosemary, we’ll cut the leaves off the stem. You won’t need a lot for this because fresh rosemary is pretty pungent. Just make sure you don’t have any stems. Chop that up nice and fine, getting rid of the stems as best we can. There you go, nice and fine. Just about perfect.

Using a mixer here, we will add in our soft butter. It’s got to be soft. If you put in hard butter, you might break your mixer. Lock it into place, get it started. You want to whip this butter and put air into it. Add our rosemary. Make sure you wipe down your sides. You want to see it double in size and get lighter in color. This is an unsalted butter, but we’re going to salt it at the end to bring out the flavor, but I want to do that at the end so we can get a honey and rosemary flavor together.

You’ll start seeing that the actual butter looks a lot more whipped now, so we’ll start adding our honey. Wipe down the sides so it evenly mixes. Get that off the bottom of the bowl as well. Now that everything’s put together, we’re just going to salt it, bring out those flavors, stir it real good. Make sure that salt doesn’t clump up too much on your paddle. Taste it. It tastes good.

Our butter’s done, mixed. Now we’ll take some of it out of the bowl and put it on parchment paper here. Take the parchment and fold it over. Pull tight. Press down using a pan or box, tighten it, create that nice cylinder. Fold it up, twist the edges. Perfect cylinder. You can put it in the refrigerator, cut it into coins after it solidifies, put it on the plate with the bread, put it in the freezer, it preserves for a very long time.

This butter here is really good for Thanksgiving time when you have family over, offer them something rather than plain butter. This is a compound butter, an extension on my favorite butter which is honey butter. It’s got a little rosemary in there, which is good for the seasoning. So give it a shot, let us know how it is, and thanks for watching.

End of Honey Rosemary Butter Recipe video transcript.

Make this delicious 4-ingredient Rosemary Garlic Compound Butter Recipe to instantly elevate any meat, seafood, or veggie dish. Best of all, it’s perfect for a keto, low-carb, or paleo diet.

How to make rosemary butter

It’s mid-April and I already have a mini herb garden growing on my patio. I love being able to snip fresh herbs and add them to my favorite keto meals.

One herb I never seem to use enough of is rosemary. It is such a hardy herb that it THRIVES, despite my total lack of a green thumb, Rosemary is fragrant, tasty, and and pairs well with beef, lamb, chicken, or veggie keto dishes.

It also has tons of antioxidants and compounds that help boost the immune system.

I was watching one of my favorite YouTubers – Guga Foods, who makes insanely entertaining videos on grilling steaks and burgers – and saw this video where he makes a super complicated compound butter using garlic, bacon, and smoked bone marrow. While I am sure it is WONDERFUL, I don’t have bone marrow, a smoker, nor the energy to make any recipe that involves massive amounts of time and money.

So I decided to apply a little minimalism juju to his concept and created my own delicious compound butter. I had rosemary from the garden, garlic cloves, and butter on hand.

And those are the only ingredients you need to make this keto super delicious fat bomb.

How to make rosemary butter

Just 3 ingredients are needed for this deliciously keto Rosemary Garlic Compound Butter!

What is a compound butter?

A compound butter is simply softened butter combined with herbs, spices, and/or other flavorful ingredients, like honey, lemon or orange zest. Also, for the truly creative, exotic ingredients like bacon and smoked bone marrow.

RELATED: If you like butter, you’ll love Keto Brown Butter Sauce! It’s simple to make, only requires one ingredient, and I’ve included 5 tasty – and perfectly keto – flavor variations.

How many carbs are in Rosemary-Garlic Compound Butter?

If you follow a keto or low-carb diet you will be happy to know there are zero net carbs in a serving of Rosemary-Garlic Compound Butter. The main ingredient is butter, and the fresh herbs and garlic add only trace amounts of carbs.

Equipment needed to make this compound butter.

This is a true minimalist recipe in that the only equipment you really need are a knife to chop the garlic and rosemary, a bowl, and spoon to mix the ingredients.

A garlic press is optional.

I used my garlic press to quickly and easily crush the garlic which releases more of the juices and really infuses the butter with garlicky goodness. I use my garlic press all the time because it’s so much faster than mincing garlic with a knife and, best of all, you don’t have to peel the cloves first.

But you can definitely just mince garlic with a knife instead.

Herb Compound Butter with garlic is simply the most creamy and flavorful butter you will experience. It turns butter into something even better!

If you love garlic butter you will love garlic butter steak and mushrooms or garlic butter lobster tails, both full of robust flavor that is delicious.

How to make rosemary butter

Herb Compound Butter | The Food Cafe

Compound Butter

Is it possible to get any better than butter? YES! Herb Compound Butter with garlic just took butter to the next level. It seriously is amazing, and by adding a few simple fresh ingredients like garlic, rosemary and thyme this compound butter sensational. I love to make simple things that don’t require a lot of time in the kitchen, but of course I want them to turn out, taste amazing, and have very little clean up.. Wow, that’s a lot to ask, but this Herb Compound Butter checks off each one of those items. It is quick, requires 4 basic ingredients, and has minimal clean up!

The beauty behind compound butter is you can make all different kinds of recipes. You can use herbs that you enjoy such as chives, dill, basil, tarragon, oregano, etc. I like garlic, rosemary, and thyme because they compliment so many varieties of food and my husband loves it on his steak and fresh sough dough bread. It’s also perfect for sautéing vegetables, shrimp, or adding to your pasta.

What is compound butter?

  • Compound butter is to enhance the flavors of food, similar to that of a sauce. It can be made at home and you can add herbs, spices, and aromatic liquids to them to enhance the different dishes you make.

How to make rosemary butter

How do you make Compound Butter?

  • In a medium sized bowl, add softened butter, chopped rosemary, thyme, and garlic.
  • Mix until combined and in a piece of parchment paper add butter and roll into a cylinder shape.
  • Twist the ends of the parchment paper until sealed tightly at each end.
  • Place in the refrigerator for 30 minutes to firm.

How long will compound butter keep in the refrigerator?

  • Compound butter can be kept in the refrigerator for up to 5 days. I would keep it wrapped in parchment paper/saran wrap and/or place it in an airtight container. You don’t want the butter to start tasting like other foods in your refrigerator.
  • You can also freeze compound butter for up to 6 months. I would again wrap it, but in saran wrap and then place it in an airtight container or bag.
  • You can cut the compound butter into smaller pieces too, so when you want to use some you don’t have to pull out the entire thing, you can use what you need.

How long does it take to thaw out butter?

  • You can thaw it out a couple ways: 1) you can thaw it out in the refrigerator and it will take around 6-7 hours to thaw completely.
  • It can be thawed out at room temperature in 3-4 hours.
  • If you are in a hurry, you can place the butter in an airtight plastic/ziplock bag and submerge it under cold water. The butter will thaw in about 30 minutes to an hour.
  • Re-freezing the butter is not recommended because it will start to loose its flavor.

How to make rosemary butter

Herb compound butter truly is the “better” butter, you will love it with just about anything!

I am trying to mix things up a bit, in the kitchen. Trying a few new flavors, new twists on family favorites. Just to see how things go. With growing season about to start and grilling season right behind it, I’ve decided I want to really take advantage of my herb garden and experiment with the herbs I grow and don’t use near enough each year…. which is what inspired this Rosemary Thyme Herb Butter recipe. Well, that desire is also fueled by the challenge from Finlandia to create something special with their amazing premium butter– a butter that is amazing as a stand alone. But adding a few fresh herbs to it? Oh, my goodness. Butter on a whole new level. It’s just amazing.

How to make rosemary butter

Ingredients

1 package Premium butter

How to make rosemary butter

Directions

Let butter soften for at least 1 hour

Add rosemary and thyme to softened butter (I use my mixer)

How to make rosemary butter

Add to container to let flavors combine

How to make rosemary butter

Let sit overnight (the flavor is so much better after a day!!)

How to make rosemary butter

Serve on crostini as an appetizer, as a steak topping, potato topping, or on roasted veggies.

How to make rosemary butter

This will last up to 2 weeks in the fridge in a tightly sealed container. I don’t make a big batch – we’ll be bringing most of it to Easter dinner to share with my in laws. Yum!

How to make rosemary butter

Finlandia Butter provides authentic flavor still made the old fashioned way. With Pure fresh milk from cows cared for on small Finnish family-owned farms. Nothing artificial. No added Hormones.

This creamy, delicious butter starts with the purest milk in Europe from small Finnish family-owned farms where the cows are treated humanely and not given rBST or any artificial hormones. The fresh milk is carefully churned and cooled to a perfect temperature that creates a delightfully creamy flavor and smooth texture.

Chosen by the most discriminating French chefs to create their famous baked goods and croissants, Finlandia Imported Butter is the ultimate butter for baking, cooking and especially, eating!

Butter is freshly churned from heavy cream, and flavored with freshly chopped rosemary. It’s the perfect pairing for steak, and so easy to make!

How to make rosemary butter

I can’t tell you how happy I am to be sitting in my office right now, ready to tell you all about how to make your own whipped rosemary butter to dollop on top of your next steak, loaf of bread, or whatever goodie that’s made better by a slathering of fresh butter.

I’ve been traveling for the past four straight weeks, and between three conferences, a wedding, and a trip to the ER in between two of my connecting flights to BlogHer Food ’13 this past weekend, I am a morphine and drugged up wreck, oh-so happy to get back to the little things in life I love so much.

Cooking, cleaning (yes, really), taking photos of food, and telling you all about it…I feel relieved to be back to work!

How to make rosemary butter

If you’ve never made your own butter, basically you just make whipped cream, but go a little further.

And if you’ve never made whipped cream, you just pour heavy cream in a bowl and whisk it until it thickens up. Making butter is easier since you don’t have to worry about going too far, like you do with whipped cream. Once the butter and buttermilk have separated, you’re done.

How to make rosemary butter

Whisk some rosemary infused cream until it goes past the whipped cream stage, and starts to separate into clumps and liquid, as pictured below.

Can anyone tell me what that liquid is?

How to make rosemary butter

…that’s right! It’s true buttermilk.

Scoop out the butter clumps from the buttermilk and dollop it onto whatever you want.

Also feel free to play around with the flavors. Fresh thyme, basil, mint, and other herbs work great in the butter.

You can also add cooked fruits, like apricots, peaches, and so on to make different kinds of fruit butters! Just add the puree to the cream before whipping it up. Enjoy!

Herb Compound Butter with garlic is simply the most creamy and flavorful butter you will experience. It turns butter into something even better!

If you love garlic butter you will love garlic butter steak and mushrooms or garlic butter lobster tails, both full of robust flavor that is delicious.

How to make rosemary butter

Herb Compound Butter | The Food Cafe

Compound Butter

Is it possible to get any better than butter? YES! Herb Compound Butter with garlic just took butter to the next level. It seriously is amazing, and by adding a few simple fresh ingredients like garlic, rosemary and thyme this compound butter sensational. I love to make simple things that don’t require a lot of time in the kitchen, but of course I want them to turn out, taste amazing, and have very little clean up.. Wow, that’s a lot to ask, but this Herb Compound Butter checks off each one of those items. It is quick, requires 4 basic ingredients, and has minimal clean up!

The beauty behind compound butter is you can make all different kinds of recipes. You can use herbs that you enjoy such as chives, dill, basil, tarragon, oregano, etc. I like garlic, rosemary, and thyme because they compliment so many varieties of food and my husband loves it on his steak and fresh sough dough bread. It’s also perfect for sautéing vegetables, shrimp, or adding to your pasta.

What is compound butter?

  • Compound butter is to enhance the flavors of food, similar to that of a sauce. It can be made at home and you can add herbs, spices, and aromatic liquids to them to enhance the different dishes you make.

How to make rosemary butter

How do you make Compound Butter?

  • In a medium sized bowl, add softened butter, chopped rosemary, thyme, and garlic.
  • Mix until combined and in a piece of parchment paper add butter and roll into a cylinder shape.
  • Twist the ends of the parchment paper until sealed tightly at each end.
  • Place in the refrigerator for 30 minutes to firm.

How long will compound butter keep in the refrigerator?

  • Compound butter can be kept in the refrigerator for up to 5 days. I would keep it wrapped in parchment paper/saran wrap and/or place it in an airtight container. You don’t want the butter to start tasting like other foods in your refrigerator.
  • You can also freeze compound butter for up to 6 months. I would again wrap it, but in saran wrap and then place it in an airtight container or bag.
  • You can cut the compound butter into smaller pieces too, so when you want to use some you don’t have to pull out the entire thing, you can use what you need.

How long does it take to thaw out butter?

  • You can thaw it out a couple ways: 1) you can thaw it out in the refrigerator and it will take around 6-7 hours to thaw completely.
  • It can be thawed out at room temperature in 3-4 hours.
  • If you are in a hurry, you can place the butter in an airtight plastic/ziplock bag and submerge it under cold water. The butter will thaw in about 30 minutes to an hour.
  • Re-freezing the butter is not recommended because it will start to loose its flavor.

How to make rosemary butter

Herb compound butter truly is the “better” butter, you will love it with just about anything!

September 4, 2018 by Amber 4 Comments

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter. This Roasted Garlic and Rosemary Compound Butter is great for topping grilled steaks, fish or spread over bread.

How to make rosemary butter

This compound butter all starts with roasted garlic. Roasting garlic calms and balances the garlic while giving it extra nutty and sweet flavors. If you have never roasted garlic- do it! Roasted garlic is so delicious and can be used in so many dishes.

How to roast garlic

  1. Peel off the outer papery layers.
  2. Cut the top off- about 1/4 inch worth to expose the garlic cloves.
  3. Drizzle with olive oil.
  4. Wrap in foil.
  5. Bake on 400 degrees for 40 minutes.

The roasted garlic will come out slightly browned and soft with a nice garlicky aroma. Just squeeze out the garlic cloves from the bulb to use on top of salads, in pasta, sauces and this Roasted Garlic and Rosemary Compound Butter.

How to make rosemary butter

Roasted Garlic and Rosemary Compound Butter

Once the garlic is roasted, this Roasted Garlic and Rosemary Compound Butter comes together in no time at all. Make sure to use softened butter, chop the herbs finely, use fresh lemon juice, mash the garlic cloves well and this compound butter will come out beautifully!

How to make rosemary butter

Now, I just need an extra juicy, grilled sirloin steak- cooked medium-rare, of course! Just add a tablespoon of this deliciousness and it is a winning steak dinner. How will you use this Roasted Garlic and Rosemary Compound Butter?

How to make rosemary butter

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How to make rosemary butter

Roasted Garlic and Rosemary Compound Butter

  • Author: Amber
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 16 servings 1 x

Description

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter.

Ingredients

  • 1 garlic bulb
  • 1 teaspoon olive oil

Roasted Garlic and Rosemary Compound Butter

  • 1 cup unsalted butter ( 2 sticks), room temperature
  • 3 tablespoons parsley, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 3 garlic cloves, roasted

September 4, 2018 by Amber 4 Comments

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter. This Roasted Garlic and Rosemary Compound Butter is great for topping grilled steaks, fish or spread over bread.

How to make rosemary butter

This compound butter all starts with roasted garlic. Roasting garlic calms and balances the garlic while giving it extra nutty and sweet flavors. If you have never roasted garlic- do it! Roasted garlic is so delicious and can be used in so many dishes.

How to roast garlic

  1. Peel off the outer papery layers.
  2. Cut the top off- about 1/4 inch worth to expose the garlic cloves.
  3. Drizzle with olive oil.
  4. Wrap in foil.
  5. Bake on 400 degrees for 40 minutes.

The roasted garlic will come out slightly browned and soft with a nice garlicky aroma. Just squeeze out the garlic cloves from the bulb to use on top of salads, in pasta, sauces and this Roasted Garlic and Rosemary Compound Butter.

How to make rosemary butter

Roasted Garlic and Rosemary Compound Butter

Once the garlic is roasted, this Roasted Garlic and Rosemary Compound Butter comes together in no time at all. Make sure to use softened butter, chop the herbs finely, use fresh lemon juice, mash the garlic cloves well and this compound butter will come out beautifully!

How to make rosemary butter

Now, I just need an extra juicy, grilled sirloin steak- cooked medium-rare, of course! Just add a tablespoon of this deliciousness and it is a winning steak dinner. How will you use this Roasted Garlic and Rosemary Compound Butter?

How to make rosemary butter

cutlery cutlery icon

folder folder icon

instagram instagram icon

pinterest pinterest icon

facebook facebook icon

print print icon

squares squares icon

heart heart icon

heart solid heart solid icon

How to make rosemary butter

Roasted Garlic and Rosemary Compound Butter

  • Author: Amber
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 16 servings 1 x

Description

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter.

Ingredients

  • 1 garlic bulb
  • 1 teaspoon olive oil

Roasted Garlic and Rosemary Compound Butter

  • 1 cup unsalted butter ( 2 sticks), room temperature
  • 3 tablespoons parsley, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 3 garlic cloves, roasted