Have you ever wondered how restaurants get that amazing flavor on a perfectly cooked steak, baked chicken, or even garlic bread? The answer is often the same: a compound butter. This rosemary garlic compound butter is a great way to add tons of flavor to everything from chicken breasts to filet mignon. The best thing is that it is made with simple ingredients you can find at any grocery store.
This rosemary garlic compound butter comes together in about 5 minutes, and it instantly adds a rich, herby flavor to almost anything.
This garlic rosemary butter is soft, spreadable, and loaded with fresh herbs, especially fresh rosemary. Plus, it stores beautifully in an airtight container, or you can shape it into a butter log and freeze it for later.
Why You'll Love this Garlic Rosemary Compound Butter
This herb butter is an excellent choice when you want big flavor with minimal work. It instantly adds extra flavor to just about anything.
- Packed with fresh rosemary and garlic cloves for amazing flavor.
- Adds extra flavor to meats, breads, veggies, and turkey.
- A fast, easy way to elevate weeknight meals and impress your guests.
- Keeps well in the refrigerator in just wax paper or plastic wrap.
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Ingredients
Ingredients you'll need for Rosemary Garlic Compound Butter
- Salted Butter - Rich, melty goodness that makes everything better. Be sure to use softened butter for easier mixing.
- Rosemary - Fresh, earthy flavor that screams "fancy."
- Pepper - A little kick that balances the smoky richness.
- Garlic - The bold flavor bomb that steals the show.
Pro Tip: Chop rosemary super fine. Big pieces can feel woody, but finely chopped rosemary melts into the butter perfectly.
See recipe card for quantities.
Step-by-Step Instructions
How to Make an Easy Compound Butter
Everything you need to know about making Rosemary Garlic Compound butter is below. It is simple, quick, and packed with flavor.
- Finely chop the fresh rosemary and mince the garlic so it blends evenly into the butter.
- Add the softened butter, chopped rosemary, garlic, salt, and pepper to a medium bowl. Mix until the ingredients are fully combined.
Pro Tip: Using room temperature butter makes it much easier to incorporate everything evenly and gives you a smooth, creamy butter mixture.
- Scoop the butter mixture onto a piece of plastic wrap (or parchment paper). Roll it into a tube/log shape and twist the ends closed.
- Place the butter log in the refrigerator for at least 1 hour before using.
- Once firm, cut the butter into discs and place one directly on hot meat, such as filet mignon, chicken breasts, or a perfectly cooked ribeye, so it melts into instant flavor.
Pro Tip: If you want the garlic flavor to be a little milder, sauté the minced garlic in 1 teaspoon of butter for 1-2 minutes, until fragrant. This will give a sweeter flavor.
Made this recipe? Let me know!
Equipment and Supplies
Just a few kitchen basics and you're ready to roll!!
- Mixing Bowls - Perfect for mixing everything without making a mess!
- Knife - Needed for finely chopping the rosemary and mincing the garlic!
- Silicone Spatula - Helps scrape down the bowl and blend the butter!
Storing Leftovers
The best part about this rosemary garlic compound butter is that it stores beautifully, so you can keep it on hand anytime you want an easy flavor upgrade.
Refrigerating Compound Butter
- Wrap leftover butter tightly in wax paper or plastic wrap, or store it in an airtight container.
- It will stay fresh in the refrigerator for up to 7 days.
Freezing Compound Butter
- This compound butter freezes extremely well. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or airtight container.
- It will keep in the freezer for up to 3 months.
ProTip: Slice the butter into discs (butter coins) before freezing so you can grab exactly what you need without thawing the whole log.
Serving Ideas
Different Ways to Serve Rosemary Garlic Compound Butter
- Classic Serving
- Slice into butter coins and place on a hot steak like ribeye or filet mignon.
- Spread onto warm garlic bread or dinner rolls for an easy upgrade!
- Melt over grilled chicken breasts or thighs for a juicy finish.
- Fun and Creative Serving Ideas
- Add a tablespoon to roasted vegetables for a fun flavor boost.
- Use it to baste shrimp or scallops in the final minute of cooking.
- Spread on corn on the cob or mix into mashed potatoes for holiday flavor.
Flavor Variations
- Lemon Rosemary Garlic Butter - Add 1 teaspoon lemon zest (and a squeeze of lemon juice if you want it brighter).
- Roasted Garlic Rosemary Butter - Swap raw garlic for roasted garlic (about 1 tablespoon mashed).
- Spicy Rosemary Garlic Butter - Mix in ¼ - ½ teaspoon crushed red pepper flakes or a pinch of cayenne.
- Parmesan Herb Butter - Add 2-3 tablespoons of grated parmesan and a pinch of black pepper.
Common Mistakes to Avoid when making Rosemary Compound butter
Even though this is an easy recipe, a few small mistakes can affect the texture and flavor. Here's what to watch out for:
- Using cold butter - Cold butter won't mix well, and you'll end up with chunky clumps instead of a smooth butter mixture.
Fix - Use room temperature butter so everything blends evenly. - Chopping rosemary too large - Rosemary is a sturdy herb, so large pieces can feel woody and overpowering in the bite.
Fix - Finely chop the rosemary (or pulse it a few times) for the best texture. - Over-salting the butter - Salt levels can vary depending on whether you use salted or unsalted butter, and it's easy to go too far.
Fix - Start with a small amount of salt, mix, taste, and adjust. - Not chilling before slicing - If you try to slice it right away, the butter will be too soft and messy!
Fix - Chill for at least 1 hour, or until firm. - Not wrapping it tightly - Loose wrapping can dry out the butter or cause it to absorb fridge smells.
Fix - Wrap tightly in plastic wrap, wax paper, or store in an airtight container.
More Appetizers and Dips
- Classic Pork Egg Rolls
- Buffalo Chicken Egg Rolls
- Homemade Tahini
- The Best Chicken Wings (Smoked + Air Fried for Crispy Skin)
Recipe
Rosemary Garlic Compound Butter
Equipment
- Mixing Bowl
- Plastic Wrap
Ingredients
- 2½ teaspoon Rosemary freshly chopped
- 1¼ teaspoon Black Pepper
- 2½ teaspoon Garlic minced
- 1 stick Salted Butter softened
Instructions
- Finely chop the fresh rosemary and mince the garlic so it blends evenly into the butter.
- Add the softened butter, chopped rosemary, garlic, salt, and pepper to a medium bowl. Mix until the ingredients are fully combined.
- Scoop the butter mixture onto a piece of plastic wrap (or parchment paper). Roll it into a tube/log shape and twist the ends closed.
- Place the butter log in the refrigerator for at least 1 hour before using.
- Once firm, cut the butter into discs and place one directly on hot meat like filet mignon, chicken breasts, or a perfectly cooked ribeye so it melts into instant flavor.
Notes
Nutrition
Frequently Asked Questions
Salted butter is my go-to for this recipe because it adds extra flavor right from the start. If you use salted butter, you can start with little to no added salt, then taste and adjust as needed. You can use unsalted if you prefer, but you will want to add a pinch of salt to bring out the flavors.
No, but you can. Raw garlic gives a stronger bite, while lightly cooking it on medium-low heat makes it sweeter and more mellow. If you prefer a softer garlic flavor, sauté it for 1-2 minutes until fragrant (not browned).
Yes, but fresh rosemary gives the best flavor. If using dried rosemary, use less (about 1 teaspoon) since dried herbs are more concentrated.
Casey L says
I used this on baked salmon and it was perfect! Excited to try it out on steaks next. Thanks!
Bree says
I absolutely LOVE this garlic butter! It’s so good on just about anything like salmon, briskets, steaks, and chicken!