Compound butter is an easy way to add bold flavor to meats and vegetables. This rosemary butter—made with unsalted butter, fresh rosemary, cracked black pepper, and coarse salt—is perfect on steaks, as a rub for poultry, or melted over grilled corn.
Compound butters are quick to prepare, and this rosemary version is no exception. If you’ve never made one before, you’ll be surprised how much a simple flavored butter can transform familiar dishes.
ℹ️ Why This Recipe Works
1. Making compound butter is straightforward: soften butter, mix in flavorings, roll in parchment and chill until firm.
2. Use this mixture as a rub on raw meat or vegetables, or chill it first and slice into rounds to top cooked foods.
3. Stored in the refrigerator, it keeps for several weeks and is handy for quick flavor boosts on roasted potatoes, bread, fish, and grilled vegetables.
🛒 Ingredients You’ll Need
This recipe uses unsalted butter, fresh rosemary, coarse salt, and cracked black pepper. Kosher or sea salt works well. Choose a creamy unsalted butter for best texture; European-style or Irish butter (higher fat content) will yield a richer, more flavorful result.
📋 Step-By-Step Recipe Instructions
Follow these simple steps to make rosemary compound butter. Start by setting the butter out at room temperature for about an hour so it becomes soft and easy to mix. Finely chop the rosemary and set it aside. In a medium bowl, combine the softened butter, chopped rosemary, coarse salt, and cracked black pepper. Mix for about 20 seconds until evenly combined. Using an electric mixer will give a lighter, whipped texture, but a whisk or spatula works fine.
Spoon the mixture onto a 6-inch piece of parchment paper. Starting from one edge, shape and roll the butter inside the parchment into a tight cylinder. Twist the ends to seal the log and chill in the refrigerator for 2–3 hours, or until firm.
When firm, unwrap and slice the log into 1/4-inch rounds with a serrated or sharp knife. Place slices on hot steaks, grilled chicken, fish, or roasted vegetables so they melt and add immediate flavor.
That’s it—simple, fast, and delicious. This rosemary compound butter is sure to be a favorite at the table.
💭 Expert Tips
- Use a small spice grinder or finely chop rosemary and peppercorns for an even texture.
- Softening time: cold butter typically softens at room temperature in about 1 hour.
- This recipe doubles as both a chilled compound and an immediate rub for raw poultry or steaks before cooking.
- Store wrapped in plastic or in an airtight container in the refrigerator for 2–3 weeks. After slicing, keep the remaining log sealed to preserve freshness.
- Prefer unsalted butter so you can control salt levels precisely.
💭 Recipes To Pair
Rosemary compound butter pairs beautifully with roasted or smoked poultry—try rubbing some under the skin of a turkey breast before roasting. It also mellows gamey meats like elk when used as a finishing butter. Use it on grilled corn, baked potatoes, garlic bread, or melted over pan-seared fish for instant flavor.
Rosemary Compound Butter
A simple, flavorful butter made with fresh rosemary, cracked pepper, and coarse salt. Use it to finish steaks, flavor poultry, or melt over vegetables.
Ingredients
- 8 Tablespoons unsalted butter, at room temperature
- 2 sprigs fresh rosemary, finely chopped
- 2 teaspoons coarse ground black pepper
- 1 teaspoon coarse salt (kosher, sea, or Himalayan)
Instructions
- Finely chop the rosemary and set aside.
- In a bowl, mix softened butter, rosemary, salt, and pepper for about 20 seconds. Use an electric mixer for a lighter texture if desired.
- Place the mixture on a 6-inch piece of parchment paper.
- Roll the butter into a tight cylinder and twist the ends of the parchment to seal.
- Refrigerate for 2–3 hours, or until firm.
- Slice into 1/4-inch rounds and serve on hot steak, chicken, fish, or vegetables.
Notes
- A coffee grinder can quickly finely chop rosemary and peppercorns if needed.
- Softening time varies by room temperature; plan about 1 hour for refrigerated butter to soften.
- This compound can also be used immediately as a rub on raw meat before cooking.
- Store wrapped or in an airtight container in the refrigerator for 2–3 weeks.