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Rosemary Butter

A simple yet flavorful butter enriched with fresh rosemary, perfect for enhancing dishes like bread, vegetables, and meats.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Condiment, Side
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • ½ cup Unsalted Butter Ensures a creamy base without added saltiness
  • 3 to 4 tablespoons Rosemary Finely diced; fresh rosemary elevates flavors but dried works too
  • ¼ teaspoon Salt Adjust to taste for perfect seasoning
  • ⅛ teaspoon Pepper Offers a gentle warmth
  • ¼ teaspoon Garlic Powder Adds savory depth, or use fresh minced garlic for bolder flavor

Method
 

Preparation
  1. Soften the Butter: Take the unsalted butter out of the fridge and let it sit at room temperature until it’s soft, about 30 minutes.
  2. Chop the Rosemary: Wash and finely dice the fresh rosemary leaves. If using dried rosemary, measure out the appropriate amount.
  3. Mix Ingredients: In a bowl, combine the softened butter with chopped rosemary, salt, pepper, and garlic powder. Use a fork or spatula to mix everything until well combined.
  4. Taste and Adjust: Taste the mixture and adjust the seasoning as needed. You can add more salt, pepper, or garlic powder if you prefer.
  5. Shape the Butter: Place the rosemary butter on a piece of parchment paper or plastic wrap. Roll it into a log shape and twist the ends tight.
  6. Chill the Butter: Refrigerate the butter for at least an hour, or until it’s firm. You can also freeze it for longer storage.

Notes

Store the rosemary butter in the refrigerator for up to two weeks. If you want it to last longer, you can freeze it for up to three months. Feel free to adjust the amount of rosemary based on your taste preference and experiment with other herbs like thyme or oregano for different flavors.