Garlic Rosemary Butter

Garlic Rosemary Butter

Softened butter folded with roasted garlic and fresh rosemary for a fragrant, savory spread.

Total 40 min Makes 16 oz Calories 204/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This compound butter blends slow-cooked garlic with minced rosemary into a rich, herbaceous spread that melts beautifully over steak, roasted vegetables, or warm crusty bread. It comes together in minutes and keeps well in the fridge or freezer, making it a handy way to add flavor to weeknight meals.

Ingredients

  • 2 cups unsalted butter, softened
  • 1 head garlic
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap loosely in foil.

  2. Roast the garlic until the cloves are soft and golden, about 35 to 40 minutes. Unwrap and let cool for 10 minutes.

  3. Squeeze the roasted cloves from their skins into a small bowl and mash into a paste with a fork.

  4. In a medium bowl, beat the softened butter with a spatula or hand mixer until smooth and creamy.

  5. Add the roasted garlic paste, minced rosemary, salt, and pepper to the butter and mix until fully incorporated.

  6. Transfer the butter to a sheet of parchment or plastic wrap and shape into a log, twisting the ends to seal.

  7. Chill the butter log in the refrigerator until firm, at least 1 hour, before slicing and serving.

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Rate this recipe

★ 4.8 (1)

Garlic Rosemary Butter

This compound butter blends slow-cooked garlic with minced rosemary into a rich, herbaceous spread that melts beautifully over steak, roasted vegetables, or warm crusty bread. It comes together in minutes and keeps well in the fridge or freezer, making it a handy way to add flavor to weeknight meals.

40 min 16 oz 204 cal

Ingredients

  • 2 cups unsalted butter, softened
  • 1 head garlic
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap loosely in foil.

  2. 2

    Roast the garlic until the cloves are soft and golden, about 35 to 40 minutes. Unwrap and let cool for 10 minutes.

  3. 3

    Squeeze the roasted cloves from their skins into a small bowl and mash into a paste with a fork.

  4. 4

    In a medium bowl, beat the softened butter with a spatula or hand mixer until smooth and creamy.

  5. 5

    Add the roasted garlic paste, minced rosemary, salt, and pepper to the butter and mix until fully incorporated.

  6. 6

    Transfer the butter to a sheet of parchment or plastic wrap and shape into a log, twisting the ends to seal.

  7. 7

    Chill the butter log in the refrigerator until firm, at least 1 hour, before slicing and serving.