Butter composed of rosemary

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Butter Composed of Rosemary - A Family Party

One of the easiest ways to add exciting new flavors to a dish is to use a compound butter. Compound butters are very easy to make – they are just soft butter that has been mixed with fresh herbs or other ingredients.

For today's recipe for butter composed of rosemary, we mix softened unsalted butter with rosemary and finely chopped shallots, and season the mixture with kosher salt and peppercorns. Once everything is mixed, roll the mixture into a log and wrap it in plastic wrap, then chill until firm.

Butter Composed of Rosemary - A Family Party

Then you can cut the rosemary butter into coins and sauté it, serve it on top of steaks, mix with vegetables, or use to add flavor to a roast chicken (check out our recipe tomorrow!).

If you have any leftovers, simply freeze the sliced ​​rosemary butter coins on a parchment-lined baking sheet; Then, once frozen, the coins can be stored in the freezer in a zip-lock bag for up to three months. Then use it as needed to add great flavor to your plate.

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  • ½ cup of fresh rosemary extracted from the stem
  • 1 teaspoon of kosher salt
  • 2 peppercorns
  • ½ cup shallots, roughly cut
  • 2 sticks (1 cup) unsalted butter, softened


  1. In a food processor, place rosemary, salt, and peppercorns. Blend for about a minute or until the rosemary is well chopped. Add the shallots and mix again until the shallots are well chopped. Add butter and mix to combine.
  2. Cut two pieces of plastic wrap about eight inches long.
  3. Divide the mixture between the two pieces and extend almost to each end in the shape of a trunk.
  4. Wind log-shaped by wrapping plastic around as you roll. Push the ends together to form a uniform end, and then fold the plastic underneath.
  5. Refrigerate until hard, about an hour.
  6. If you use it for a dish, remove the plastic and cut it into coins and melt over the top of cooked meats and roasted fish or use it as part of a recipe that requires compound butter. It can also be used to start sautéing instead of regular butter.
  7. If you're not going to use it right away, line a pan with parchment paper. (The skillet must fit in your freezer.) Cut the hardened rolls into coins and place them on parchment paper without touching them. Put in the freezer.
  8. Once frozen, cut the parchment into pieces that will fit in a gallon zip-lock bag. Pick up each piece with attached coins and put them in the zip-lock bag. Keep frozen and simply take out what you need for recipes.

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