Garlic Rosemary Butter

This garlic rosemary butter can be whipped up in minutes and is one of our favorite ways to elevate everything from filet mignon to homemade garlic rolls!

Garlic rosemary butter is one of our favorite compound butters to make. It adds an incredible flavor to any type of bread and melts beautifully into steak, chicken and even grilled salmon. This simple garlic rosemary butter recipe is straightforward and can be easily customized to whatever you have on hand!

Homemade rosemary garlic compound butter in slices.

Recipe ingredients

Garlic rosemary butter can be made with four simple ingredients: unsalted butter, fresh rosemary, garlic and kosher salt!

Butter, fresh rosemary, garlic cloves and kosher salt.
  • Unsalted butter: I recommend starting with unsalted butter so you can control the amount of salt. We often use whatever butter we have in our fridge. But when making an extra special meal, I like to use a high quality European-style butter like Kerrygold.
  • Fresh rosemary: Fresh rosemary works best for this recipe. Strip the rosemary leaves from the stem and finely chop.
  • Garlic: Three cloves of fresh garlic is the perfect amount for me, but feel free to add an extra clove as desired. Want extra flavor? Try roasting your garlic first!
  • Kosher salt: Kosher salt is our preferred salt for compound butter as it’s easiest to distribute evenly. If using table salt, start with half the amount and add more to taste.

Step by step instructions

Step 1: Start by using a fork to mash the room temperature butter until smooth.

Step 2: Add the chopped rosemary, minced garlic and kosher salt. Mix until evenly distributed. I generally just use a fork to mix up garlic rosemary butter, but a handheld mixer or food processor would also work well here.

Step 3: Place the butter on a piece of parchment paper or plastic wrap. Use the paper or plastic wrap to roll the butter into a log. Twist the ends to seal.

Recipe note: I find that forming the butter into a log makes it easier to portion and I can slice off as much as I need quickly. But if you don’t want to form a log, you can also just store the butter in an airtight container.

Step 4: Transfer the butter to the fridge until firm, about one hour. Slice and serve!

Storage and freezing

Garlic rosemary butter can be kept wrapped in plastic wrap or in an airtight container in the refrigerator for up to one week. The butter can also be frozen for up to three months.

While you can freeze the whole log of compound butter, I like to freeze individual slices for easy portioning.

To freeze individual butter slices, place the butter in the refrigerator until firm. Then slice and transfer the slices to a baking sheet lined with parchment paper. Place in the freezer until frozen solid (about 1-2 hours) and then transfer to a freezer-safe container or bag.

Recipe variations

We love trying out different flavor combinations when making compound butter. While garlic rosemary butter may be our favorite for its versatility, here are some other combinations we’ve made in the past:

  • Horseradish dill butter: Use 1/2 tablespoon chopped fresh dill and 1-2 teaspoons prepared horseradish (or one of our favorite horseradish substitutes). This is our favorite compound butter for salmon!
  • Blue cheese and chive butter: I love to use crumbled gorgonzola and a spoonful of chopped fresh chives to make the ultimate compound butter for grilled steak.
  • Roasted garlic butter: Simply drizzle a head of unpeeled garlic with olive oil and wrap in foil. Roast for 30-40 minutes at 400°F (200°C), allow to cool and then pop the garlic out of its skin. Mash with butter and salt to taste.
  • Lemon thyme butter: Add a bit of lemon zest, a spoonful of lemon juice and fresh thyme leaves to the butter. This one is lovely with roasted chicken and vegetables!
Pat of compound butter spread on toast.

Expert tips

  • Make sure the butter is at room temperature. Room temperature butter will make it easier to evenly distribute the garlic, rosemary and salt.

Pro tip: To soften butter quickly, microwave it at 50% power in 15 second increments.

  • Adjust to taste. The amount of garlic, rosemary and salt can and should be adjusted to taste.
  • Use high quality butter. While any unsalted butter will do, consider using a European-style butter, such as Kerrygold, for an extra flavor boost. European-style butter has a higher butterfat content and creamier texture.
  • Prepare the butter in advance. For best results, let the flavors of the garlic rosemary butter meld in the refrigerator overnight before serving.


What is compound butter?

Compound butter sounds fancy, but it’s simply butter that’s been mixed together with other ingredients. Common mix-ins include garlic, herbs, citrus and spices.

Do I have to roll the butter into a log?

Nope! Rolling the butter into a log makes it convenient for portioning and serving, but it’s not necessary. You can simply store your butter in an airtight container if you don’t want to form it into a log.

Can I use dried herbs to make compound butter?

Because compound butter is made with so few components, I really recommend using high quality ingredients. This means sticking to fresh herbs if at all possible for this garlic rosemary butter.

Can I freeze compound butter?

Yes! Compound butter freezes beautifully for up to three months. You can freeze the butter in log form or already portioned slices.

Log of garlic rosemary butter cut into slices.

What to serve with compound butter

Here are some of our favorite ways to use this garlic rosemary butter recipe:

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Homemade rosemary garlic compound butter in slices.

Garlic Rosemary Butter Recipe

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5 from 1 review

  • Author: Brit Kapustina
  • Total Time: 10 minutes
  • Yield: 1 cup
    • Prep Time: 10 minutes
    • Category: Side Dish
    • Method: Compound Butter
    • Cuisine: Global


  • 1 cup (227 grams) unsalted butter*, room temperature
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon kosher salt


  1. Place the softened butter in a mixing bowl and use a fork to mash until smooth.
  2. Add the finely chopped rosemary, minced garlic and kosher salt. Mix until well combined.
  3. Place the butter on a layer of plastic wrap or parchment paper. Using the paper or plastic wrap, roll the butter into a log about 1.5 inches (4 cm) thick. Twist the ends of the parchment paper or plastic wrap to seal. Refrigerate until firm, about one hour.
  4. Before serving, slice the butter into rounds.


Softening the butter: To quickly bring the butter to room temperature, heat in the microwave at 50% power in 15 second increments.

Adding the mix-ins: I generally just use a spatula or fork, but a handheld electric mixer or food processor would also work well.

Storage: Garlic rosemary compound butter can be stored in plastic wrap or an airtight container for up to one week in the refrigerator. The butter can be frozen for up to three months.


  • Serving Size: 1 tablespoon
  • Calories: 105

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