Rosemary Butter

This homemade rosemary butter recipe is the perfect addition to anything from steaks, chicken, roasted vegetables, and more! It’s so easy to make with only a handful of ingredients. It’s a wonderful compound butter that adds so much extra flavor to your meal and instantly elevates it.

If you have a large pot of homegrown rosemary or just bought too much for a recipe, this rosemary butter is a lovely way to use them up! It’s a versatile recipe that you’ll want to have on hand to add to your upcoming recipes.

 

Why You’ll Love This Recipe

• It’s very easy to make. You simply have to mix everything together!
• You can use it on anything from roasted vegetables to grilled meat to sandwiches!
• It adds so much flavor to your dishes. You know how at the end of cooking a steak, you can baste it with butter and fresh herbs, and it makes your steak taste 10x better? Yup, that’s what this is. The butter with herbs!

Ingredients You’ll Need

• butter — I’m using a 250g block of unsalted butter. I use unsalted butter, so I’m able to add as much or as little salt to it as I’d like. If you only have salted butter, you can skip adding the salt.
• rosemary — make sure to strip the leaves off the rosemary sprig before finely chopping the leaves up. The steam tends to be tough, so I only use the leaves.
• salt & pepper — use as much salt and pepper as you’d like. Skip the salt if you only have salted butter.
• garlic powder — a little bit of garlic powder adds to the savory flavor.

How to Make Rosemary Butter

• Add the softened butter, rosemary, salt, pepper, and garlic powder into a mixing bowl.
• Mix until well combined. Store in the fridge in an airtight container or rolled in a log wrapped in plastic until ready to use.

Recipe Tips and Notes

• If your kitchen is on the cooler side, you can cut the butter into smaller pieces to speed up the butter getting to room temperature quicker.
• To tell when the butter has softened to room temperature when you press into the butter with your finger, it should leave an indent. You don’t want the butter to be too soft, or it’ll be greasy.
• Make sure to wash and thoroughly dry the rosemary before using it.

Storage Tips

• Storage: once mixed, store the herb butter in an airtight container for up to 4 days in the fridge. When stored in the refrigerator, homemade herb butter lasts approximately two to three weeks. However, the exact shelf life can really vary depending on the freshness of the ingredients used, especially the herbs. Always check for any signs of spoilage (odd smells, textures, and even mold) before using.
• Freezer: I keep mine in my Souper Cubes in the freeze for a couple of months (up to 3), but if you use an ice tray without an airtight lid, transfer them to an airtight container before storing them in the freezer. Alternatively, check out my how to freeze butter post.

Ways to Use Rosemary Butter

You can use this homemade roasted garlic butter anywhere you’d use regular butter, so the sky’s the limit! Here are a few suggestions:

• spread it on bread: this is PERFECT for garlic bread. This butter pairs deliciously when spread on some warm no knead bread, soft bread sticks, milk bread rolls, focaccia, air fryer bagels, or cheddar cheese buns.
• serve it over steak: butter, rosemary, and steak go hand in hand. Check out my garlic butter steak, steak and potatoes foil packs, and steak bowl.
• add it over veggies: make vegetables taste 100x better by adding a knob of rosemary butter to this! Try my foil pack potatoes, pan fried brussels sprouts, sautéed peas, grilled corn on the cob, hasselback potatoes air fryer, air fryer asparagus or roasted asparagus, sautéed corn and shallots, and roasted frozen vegetables.

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