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.

Garlic Rosemary Butter - Whisked Away Kitchen

Ingredients

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

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Instructions

Place the softened butter in a mixing bowl and use a fork to mash until smooth.
Add the finely chopped rosemary, minced garlic and kosher salt. Mix until well combined.
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.
Before serving, slice the butter into rounds.

Notes

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.

Nutrition

Serving Size: 1 tablespoon
Calories: 105