Homemade Garlic Compound Butter with fresh Rosemary has amazing flavor and is super easy to prepare and have on hand when you need to add a little extra flavor to one of your recipes.
Make this rosemary compound butter recipe when fresh rosemary is in season and then freeze for later use. This compound butter recipe will change the way you cook your steaks, chicken breasts, and fish recipes.
Put on steaks and other grilled dishes for rich savory flavors. A simple recipe that really does matter.
Add or swap out an ingredient to easily customize with what you have on hand. Make several batches of this rosemary garlic compound butter recipe, refrigerate until set, place in an airtight container, and store in the freezer until you are ready to use it.
When they say that butter makes everything taste better, it really does! Fresh is best but you can use dried herbs instead with similar results. One tablespoon of fresh herbs will equal one teaspoon of dried herbs
As an Amazon Associate, a Walmart Affiliate, and a member of other affiliate programs, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Traditional Compound Butter
This garlic compound butter recipe is a twist on the traditional compound butter recipe. Traditional compound butter is wrapped up into a tube shape with plastic wrap. Refrigerated until set and slice off pieces when needed.
My recipe for garlic rosemary compound butter is placed in dollops on a baking sheet. The butter sets up and can be place on the food item to melt.
You eliminate the step of cutting the butter, just remove how many pieces that you need from the storage container and use.
What is Garlic Compound Butter?
Combine softened butter, spices, and fresh herbs to make garlic compound butter. It is traditionally served as a garnish on top of freshly cooked pieces of meat such as a steak, fish, or chicken breast.
This rosemary garlic compound butter recipe can be made in just a few short minutes. Seven simple ingredients are all that you need to make the best garlic compound butter recipe that you have ever had.
The flavorful ingredients needed are freshly minced garlic cloves, chopped fresh rosemary, softened salted butter (not unsalted butter), olive oil, chopped white onion, freshly ground salt, and pepper.
How to Chop Rosemary
Use fresh, clean sprigs of rosemary. Remove the leaves from the stem piece. Gather all the leaves together in a bunch and use a sharp kitchen knife to carefully mince.
How to Make Garlic Compound Butter?
It’s super easy to make garlic compound butter. Tip: the butter in the recipe must be at room temperature.
Put the butter on the counter for a few hours to soften. Once butter is soft and spreadable, put all ingredients in a medium bowl. Combine with a spoon until completely incorporated.
With about 2 teaspoons of rosemary garlic butter on the spoon, plop a dollop onto a parchment paper or wax paper lined sheet pan.
Next, place in the fridge or the freezer to set the butter.
How to Use Garlic Compound Butter?
Rosemary Garlic Butter Garlic Bread: Use this compound butter recipe for homemade garlic bread. Spread the softened rosemary garlic butter on both sides of your bread slices and cook on a Blackstone flat top griddle, a pan on the stove, or bake in the oven on a sheet pan until golden brown.
Herb Garlic Butter Meats: Cook one side of your favorite meat on a griddle or pan, flip, and place a piece of the herb garlic compound butter on top.
Let the garlic butter melt and cook until the meat is done to my liking. Rosemary garlic compound butter can be eaten with griddle grilled butter steak, garlic butter chicken, shrimp, a whole turkey, pasta, rice, roasted vegetables, or potatoes.
Whip butter into freshly made mashed potatoes for a delicious side dish. There’s lots of uses for this rosemary garlic butter.
How to Store Rosemary Garlic Butter
Keep rosemary compound butter in a refrigerator for up to 4 weeks or in a freezer for 6 months. Place cold rosemary butter in an airtight container such as a Ziplock bag or a plastic container with a lid.
Store in the refrigerator and use when needed. Rosemary garlic butter is also great straight from the freezer.
Garlic Butter Tips
- You want to use softened butter, not melted and not cold.
- Add in one to two tablespoons of grated parmesan cheese for extra flavor.
- Fresh rosemary is best but if needed you can use dried rosemary. Substitute one teaspoon dried herbs for one tablespoon of fresh herbs.
- Make sure to use salted butter, unsalted butter lacks flavor.
- Add garlic powder, parsley, thyme, roasted garlic cloves, or even fresh lemon juice for a little extra flavor.
- Substitute your favorite herbs into this recipe.
Rosemary Garlic Butter – Frequently Asked Questions
Rosemary garlic butter is used to provide extra flavor to cooked steaks, shrimp, chicken breast, vegetables, potatoes, and garlic bread, just to name a few.
Rosemary garlic butter will last up to 4 weeks in the refrigerator or 6 months in the freezer. As long as it’s kept in an airtight container.
Yes, Rosemary garlic compound butter is great for steaks. Seen on all of Gordon Ramsay’s cooking shows. This compound butter will take your steaks to the next level.
Chef Sherry’s Cookbook
Join My Blackstone Griddle Lovers Facebook Group!
Rosemary Garlic Compound Butter Recipe
For the recipe and nutrition facts, click below.
Rosemary Garlic Compound Butter Recipe
Homemade Garlic Compound Butter with fresh Rosemary has amazing flavor and is super easy to prepare and have on hand when you need to add a little extra flavor to one of your recipes. Make this rosemary compound butter recipe when fresh rosemary is in season and then freeze for later use.
Ingredients
- Butter, Softened 1/2 cup
- Rosemary, Fresh, Chopped 1 tablespoon
- Garlic, Minced 1 teaspoon
- Olive Oil 1 teaspoon
- Onion, White, Minced. 2 teaspoons
- Salt 1/2 teaspoon
- Pepper, Black, Ground 1/4 teaspoon
Instructions
- Dice the onion, garlic, and rosemary into small pieces.
- Gather all the ingredients to make the compound butter.
- Once the salted butter is soft and spreadable, put all ingredients into small bowl and mix with a spoon until they have come together.
- With about 2 teaspoons of the rosemary garlic compound butter recipe on the spoon, plop a dollop of butter onto a parchment lined baking sheet pan.
- Place in the refrigerator or the freezer to set the compound butter.
- Store unused rosemary garlic compound butter in an airtight container in the fridge for up to 2 weeks or in the freezer for 6 months.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 72Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 149mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
Did you enjoy this recipe? Your comment and 5-star rating take just seconds but helps other readers and helps our site gain more readers! Thank you for taking the time to share your comments!
Stay in touch with me through social media!
Tried this recipe? Snap a picture and tag #frommichigan2019 on Instagram @frommichigan2019.
Join my Blackstone Griddle Facebook Pages:
Subscribe to my YouTube channel – Sherry Ronning – to get notification of my latest videos.
If you enjoy this recipe, you may enjoy the following: 140+ Blackstone Griddle Recipes
