Garlic-Rosemary Butter is a wonderful way to use your rosemary in more than one dish. Keep the butter in the refrigerator or freezer so you’ll have it on hand for savory recipes.
Prep Time:30 minutes
Total Time:30 minutes
Category:Sides & Sauces
4 large garlic cloves
1 tsp kosher salt
1 teaspoon fresh lemon juice
1/2 teaspoon finely chopped fresh rosemary
8 tablespoons Irish butter, softened overnight to room temp
Freshly ground black pepper
Using a microplane or cheese grater, grate the garlic cloves and sprinkle with salt. Use a knife to crush the mix with salt and blend into a paste, making about 3 tsp garlic paste.
Put the garlic paste into a small bowl. Add the lemon juice and rosemary. Stir to combine.
Add the butter and mash together with a fork until completely incorporated. Season to taste with salt and pepper.
Use immediately or use parchment or wax paper to shape the garlic butter into a log, twisting the ends. Refrigerate until ready to use. The butter will keep in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.