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Rosemary & Garlic Compound Butter

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Stephanie Chavez


  • 1 teaspoon chopped garlic
  • 1/4 teaspoon sea salt
  • 1 cup of unsalted butter (2 sticks)
  • 1 teaspoon finely chopped rosemary


  1. Mash together the garlic and salt in a mortar and pestle until it forms a paste.
  2. In a medium sized bowl, mash the butter with a fork to soften it up.
  3. Add the finely chopped rosemary and garlic paste. Continue to mash the butter with the rosemary and garlic until everything is well combined and the butter is soft enough to spread.
  4. Taste test with a slice of toasted bread (it goes great with sourdough) to make sure it has enough salt to your liking. After sampling the butter, you can either store it in two 1/2 cup airtight containers, or wrap them in parchment paper.
  5. If using parchment paper: Pour half the butter directly onto the center of a large piece of parchment paper. Fold one side over, covering the butter. Use the edge of a scraper, or skinny book if you don’t have a scraper, to tightly seal and shape the butter until it reaches your desired size. I try to get it as close to its original size as possible. Roll it up, and twist the ends shut at the same time. It helps to twist in opposite directions. While twisting, press gently inward as it tightens until the butter is nice and snug and formed into a round stick of solid butter. Refrigerate until firm. Overnight is best, but not necessary.