How to make rosemary butter

September 4, 2018 by Amber 4 Comments

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter. This Roasted Garlic and Rosemary Compound Butter is great for topping grilled steaks, fish or spread over bread.

How to make rosemary butter

This compound butter all starts with roasted garlic. Roasting garlic calms and balances the garlic while giving it extra nutty and sweet flavors. If you have never roasted garlic- do it! Roasted garlic is so delicious and can be used in so many dishes.

How to roast garlic

  1. Peel off the outer papery layers.
  2. Cut the top off- about 1/4 inch worth to expose the garlic cloves.
  3. Drizzle with olive oil.
  4. Wrap in foil.
  5. Bake on 400 degrees for 40 minutes.

The roasted garlic will come out slightly browned and soft with a nice garlicky aroma. Just squeeze out the garlic cloves from the bulb to use on top of salads, in pasta, sauces and this Roasted Garlic and Rosemary Compound Butter.

How to make rosemary butter

Roasted Garlic and Rosemary Compound Butter

Once the garlic is roasted, this Roasted Garlic and Rosemary Compound Butter comes together in no time at all. Make sure to use softened butter, chop the herbs finely, use fresh lemon juice, mash the garlic cloves well and this compound butter will come out beautifully!

How to make rosemary butter

Now, I just need an extra juicy, grilled sirloin steak- cooked medium-rare, of course! Just add a tablespoon of this deliciousness and it is a winning steak dinner. How will you use this Roasted Garlic and Rosemary Compound Butter?

How to make rosemary butter

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How to make rosemary butter

Roasted Garlic and Rosemary Compound Butter

  • Author: Amber
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 16 servings 1 x

Description

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter.

Ingredients

  • 1 garlic bulb
  • 1 teaspoon olive oil

Roasted Garlic and Rosemary Compound Butter

  • 1 cup unsalted butter ( 2 sticks), room temperature
  • 3 tablespoons parsley, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 3 garlic cloves, roasted

Instead of just slapping some ordinary butter on your buns and bread, why not try something with a little more flavor?

In this recipe, Chef Blake walks us through how to make honey rosemary butter, which is a compound butter with some added flavor.

A compound butter is a butter with supplementary ingredients added. They can be bought pre-made, or you can make them yourself with basically anything you can find! Learn this recipe for honey rosemary butter then try experimenting with your own compound butter recipes.

How to Make Honey Rosemary Butter

Ingredients you will need:

How to make rosemary butter

  • 1 lb. soft butter
  • Honey
  • Chopped rosemary
  • 1 T. salt

How to make rosemary butter

Slice your rosemary very fine so it easily blends in with the butter and won’t stick out. We recommend using Rada’s French Chef for this step.

How to make rosemary butter

Whip butter until it is fluffy and light. Mix rest of ingredients in with it.

How to make rosemary butter

Form the butter to your liking. Chef Blake wrapped it in parchment paper. Refrigerate or freeze.

How to make rosemary butter

Homegrown

At Rada Cutlery, we’re all about steering clear of cutting corners. To do something right, you’ve got to use the best materials and you’ve got to use them in the best way.

How to make rosemary butter

We recommend using fresh honey from a local farmer’s market in this recipe. You’ll find it tastes better just knowing it’s the real deal!

And we recommend the same for any recipe we share. It’s economical and tastier when using fresh, real, homegrown ingredients. Try farm-fresh eggs, dairy, vegetables, fruit, and more.

How to make rosemary butter

We’re so interested in the real thing, because at Rada, we do the same. Our knives are made from 100% All-American raw materials and they are made by All-American working hands.

Support your nation and your economy by shopping Rada. We don’t cut any corners to deliver the very best quality in our cutlery that we can.

Read our story at our homepage . And follow our blog for more homegrown American recipes.

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How to make rosemary butter

How to make rosemary butter

Products Made in the USA!

How to make rosemary butter

All Rada Cutlery products are made in the USA! Each item offered is manufactured by American workers committed to producing the best products available. Fundraising with Rada is not only the best way to help your group or cause, but it also supports American industry!

How Sweet!

Watch this recipe video from Chef Blake about how to make honey rosemary butter, step by step. He’ll fill you in with some tips about how to store your butter and how to mold it into an appropriate shape for serving later.

Honey Rosemary Butter Recipe Video Transcript:

Hello, welcome to Rada’s Test Kitchen. My name’s Blake, and today we’ll be making a compound butter–a honey and rosemary butter. We’ve got some fresh local honey, some butter and some fresh rosemary.

If your butter’s cold, it should be at room temperature and a quick, easy way of warming up your butter is to cut it into smaller pieces. So if you cut them into cubes, slabs, get some air in between it, that will help it soften much quicker. Then we’ll whip it in our mixer.

For our rosemary, we’ll cut the leaves off the stem. You won’t need a lot for this because fresh rosemary is pretty pungent. Just make sure you don’t have any stems. Chop that up nice and fine, getting rid of the stems as best we can. There you go, nice and fine. Just about perfect.

Using a mixer here, we will add in our soft butter. It’s got to be soft. If you put in hard butter, you might break your mixer. Lock it into place, get it started. You want to whip this butter and put air into it. Add our rosemary. Make sure you wipe down your sides. You want to see it double in size and get lighter in color. This is an unsalted butter, but we’re going to salt it at the end to bring out the flavor, but I want to do that at the end so we can get a honey and rosemary flavor together.

You’ll start seeing that the actual butter looks a lot more whipped now, so we’ll start adding our honey. Wipe down the sides so it evenly mixes. Get that off the bottom of the bowl as well. Now that everything’s put together, we’re just going to salt it, bring out those flavors, stir it real good. Make sure that salt doesn’t clump up too much on your paddle. Taste it. It tastes good.

Our butter’s done, mixed. Now we’ll take some of it out of the bowl and put it on parchment paper here. Take the parchment and fold it over. Pull tight. Press down using a pan or box, tighten it, create that nice cylinder. Fold it up, twist the edges. Perfect cylinder. You can put it in the refrigerator, cut it into coins after it solidifies, put it on the plate with the bread, put it in the freezer, it preserves for a very long time.

This butter here is really good for Thanksgiving time when you have family over, offer them something rather than plain butter. This is a compound butter, an extension on my favorite butter which is honey butter. It’s got a little rosemary in there, which is good for the seasoning. So give it a shot, let us know how it is, and thanks for watching.

End of Honey Rosemary Butter Recipe video transcript.

September 4, 2018 by Amber 4 Comments

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter. This Roasted Garlic and Rosemary Compound Butter is great for topping grilled steaks, fish or spread over bread.

How to make rosemary butter

This compound butter all starts with roasted garlic. Roasting garlic calms and balances the garlic while giving it extra nutty and sweet flavors. If you have never roasted garlic- do it! Roasted garlic is so delicious and can be used in so many dishes.

How to roast garlic

  1. Peel off the outer papery layers.
  2. Cut the top off- about 1/4 inch worth to expose the garlic cloves.
  3. Drizzle with olive oil.
  4. Wrap in foil.
  5. Bake on 400 degrees for 40 minutes.

The roasted garlic will come out slightly browned and soft with a nice garlicky aroma. Just squeeze out the garlic cloves from the bulb to use on top of salads, in pasta, sauces and this Roasted Garlic and Rosemary Compound Butter.

How to make rosemary butter

Roasted Garlic and Rosemary Compound Butter

Once the garlic is roasted, this Roasted Garlic and Rosemary Compound Butter comes together in no time at all. Make sure to use softened butter, chop the herbs finely, use fresh lemon juice, mash the garlic cloves well and this compound butter will come out beautifully!

How to make rosemary butter

Now, I just need an extra juicy, grilled sirloin steak- cooked medium-rare, of course! Just add a tablespoon of this deliciousness and it is a winning steak dinner. How will you use this Roasted Garlic and Rosemary Compound Butter?

How to make rosemary butter

cutlery cutlery icon

folder folder icon

instagram instagram icon

pinterest pinterest icon

facebook facebook icon

print print icon

squares squares icon

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How to make rosemary butter

Roasted Garlic and Rosemary Compound Butter

  • Author: Amber
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 16 servings 1 x

Description

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter.

Ingredients

  • 1 garlic bulb
  • 1 teaspoon olive oil

Roasted Garlic and Rosemary Compound Butter

  • 1 cup unsalted butter ( 2 sticks), room temperature
  • 3 tablespoons parsley, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 3 garlic cloves, roasted

How to make rosemary butter

Here at Delish, we think pork chops get a bad rap. Maybe it has something to do with all the dry, overcooked chops we were served as kids—but it doesn’t have to be that way. Pork chops have the potential to be juicy, tender, and flavorful–really! This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut. Another sure fire winner? Smothered Pork Chops!

1. Buy them bone-in and thick.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2. Season well.

Don’t be too shy with you salt and pepper. Most cuts of meat take more seasoning than you may realize to be properly seasoned. It’s always best to season your pork chop before putting them in the skillet as well. Season both sides and feel free to add more than just salt and pepper. Add a little paprika or cumin for something different!

3. Get your skillet HOT.

The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. A hot pan is CRUCIAL. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.

4. Brush with butter.

Okay, this step isn’t mandatory. It IS extremely delicious though, and if you know what’s good for you, you’ll be brushing this garlic rosemary butter on anything and everything. This classic restaurant trick—basting with butter while cooking—makes a great dish into an even better one.

4. Use a meat thermometer.

I know, I know. This is the extra step that often seems fussy, but trust us, it’s worth it. Using a meat thermometer takes the guess work out of cooking pork chops, and in the words of our girl Martha, that’s “a good thing.” As always, give the meat some time to rest before digging in. (Five to ten minutes should do the trick.)

140°-150° F No pink here! The meat should be completely white all the way through, but you don’t want or need to overcook them. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they’re out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.

Let your pork chops cool down to room temperature before storing in an airtight container in the refrigerator. Your pork chops will stay good for a few days in the fridge. Reheat with a little more butter to help bring back their juiciness!

Made it? Let us know how it went in the comment section below!

How to make rosemary butter

Making butter in a food processor

Making butter at home is both a fun kitchen project and a useful skill. Plus, nothing beats the taste of freshly made butter from scratch.

It might seem like a daunting task at first but making butter from scratch is much easier than you would think. And these days you don’t even need a butter churner. You can make delicious homemade butter in less than 30 minutes using a food processor, heavy cream and salt.

How is butter made?

Butter is made by churning or whipping cream until the fat molecules in the cream begin to separate from the buttermilk — the high-protein liquid component of cream. The buttermilk is then drained off and the fat globules are collected, rinsed and kneaded to form the butter. Butter is essentially an emulsion of fat and protein from milk and contains about 80% fat. Butter is typically made from cow’s milk because it’s high in fat and has a mild flavor, though butter can be made from goat, sheep or buffalo milk as well.

How to make butter in the food processor

Tools and ingredients to make butter

All you’ll need is a food processor, cheesecloth or a kitchen towel (flour sack towels work particularly well). For food, you’ll need heavy whipping cream and salt.

Make this delicious 3-ingredient Rosemary Garlic Compound Butter Recipe to instantly up-level any meat, seafood, or veggie dish. Best of all, it’s perfect for a keto, low carb, or paleo diet.

How to make rosemary butter

It’s mid-April and I already have a mini herb garden growing on my patio. I love being able to snip fresh herbs and add them to my favorite keto meals.

One herb I never seem to use enough of is rosemary. It is such a hardy herb that it THRIVES, despite my total lack of a green thumb, Rosemary is fragrant, tasty, and and pairs well with beef, lamb, chicken, or veggie keto dishes.

It also has tons of antioxidants and compounds that help boost the immune system.

I was watching one of my favorite YouTubers – Guga Foods, who makes insanely entertaining videos on grilling steaks and burgers – and saw this video where he makes a super complicated compound butter using garlic, bacon, and smoked bone marrow. While I am sure it is WONDERFUL, I don’t have bone marrow, a smoker, nor the energy to make any recipe that involves massive amounts of time and money.

So I decided to apply a little minimalism juju to his concept and created my own delicious compound butter. I had rosemary from the garden, garlic cloves, and butter on hand.

And those are the only ingredients you need to make this keto super delicious fat bomb.

How to make rosemary butter

Just 3 ingredients are needed for this deliciously keto Rosemary Garlic Compound Butter!

What is a compound butter?

A compound butter is simply softened butter combined with herbs, spices, and/or other flavorful ingredients, like honey, lemon or orange zest. Also, for the truly creative, exotic ingredients like bacon and smoked bone marrow.

Equipment needed to make this compound butter.

This is a true minimalist recipe in that the only equipment you really need are a knife to chop the garlic and rosemary, a bowl, and spoon to mix the ingredients.

A garlic press is optional.

I used my garlic press to quickly and easily crush the garlic which releases more of the juices and really infuses the butter with garlicky goodness. I use my garlic press all the time because it’s so much faster than mincing garlic with a knife and, best of all, you don’t have to peel the cloves first.

But you can definitely just mince garlic with a knife instead.

I am trying to mix things up a bit, in the kitchen. Trying a few new flavors, new twists on family favorites. Just to see how things go. With growing season about to start and grilling season right behind it, I’ve decided I want to really take advantage of my herb garden and experiment with the herbs I grow and don’t use near enough each year…. which is what inspired this Rosemary Thyme Herb Butter recipe. Well, that desire is also fueled by the challenge from Finlandia to create something special with their amazing premium butter– a butter that is amazing as a stand alone. But adding a few fresh herbs to it? Oh, my goodness. Butter on a whole new level. It’s just amazing.

How to make rosemary butter

Ingredients

1 package Premium butter

How to make rosemary butter

Directions

Let butter soften for at least 1 hour

Add rosemary and thyme to softened butter (I use my mixer)

How to make rosemary butter

Add to container to let flavors combine

How to make rosemary butter

Let sit overnight (the flavor is so much better after a day!!)

How to make rosemary butter

Serve on crostini as an appetizer, as a steak topping, potato topping, or on roasted veggies.

How to make rosemary butter

This will last up to 2 weeks in the fridge in a tightly sealed container. I don’t make a big batch – we’ll be bringing most of it to Easter dinner to share with my in laws. Yum!

How to make rosemary butter

Finlandia Butter provides authentic flavor still made the old fashioned way. With Pure fresh milk from cows cared for on small Finnish family-owned farms. Nothing artificial. No added Hormones.

This creamy, delicious butter starts with the purest milk in Europe from small Finnish family-owned farms where the cows are treated humanely and not given rBST or any artificial hormones. The fresh milk is carefully churned and cooled to a perfect temperature that creates a delightfully creamy flavor and smooth texture.

Chosen by the most discriminating French chefs to create their famous baked goods and croissants, Finlandia Imported Butter is the ultimate butter for baking, cooking and especially, eating!

How to make rosemary butter

Making butter in a food processor

Making butter at home is both a fun kitchen project and a useful skill. Plus, nothing beats the taste of freshly made butter from scratch.

It might seem like a daunting task at first but making butter from scratch is much easier than you would think. And these days you don’t even need a butter churner. You can make delicious homemade butter in less than 30 minutes using a food processor, heavy cream and salt.

How is butter made?

Butter is made by churning or whipping cream until the fat molecules in the cream begin to separate from the buttermilk — the high-protein liquid component of cream. The buttermilk is then drained off and the fat globules are collected, rinsed and kneaded to form the butter. Butter is essentially an emulsion of fat and protein from milk and contains about 80% fat. Butter is typically made from cow’s milk because it’s high in fat and has a mild flavor, though butter can be made from goat, sheep or buffalo milk as well.

How to make butter in the food processor

Tools and ingredients to make butter

All you’ll need is a food processor, cheesecloth or a kitchen towel (flour sack towels work particularly well). For food, you’ll need heavy whipping cream and salt.