Homemade rosemary butter is incredibly easy to make from scratch with freshly chopped rosemary, a little salt + onion powder, and a hint of lemon zest.
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Elevated Herb Butter, Made With Just 5 Ingredients
In our garden, there's a fragrant rosemary bush that somehow survives every winter under frost and snow. Every time I walk by it, I can't help but brush the sprigs to capture some of its beautiful aroma on my fingers. I love adding it in my rustic rosemary bread, and eventually I started folding it into compound butter.
I created this simple rosemary butter to be able to pull it straight from my fridge and instantly add a punch of herb flavor to dinner, similar to my garlic olive butter. And I've found that this one's great with pasta sauce, roasted chicken, baked fish, and sautéed veggies. Best of all, you don't need any fancy mixers - just a bowl and a spoon will do the trick!
Ingredients We'll Need: Butter, fresh rosemary, onion powder, salt, and lemon zest.
Let's Whip Up Savory Herb Butter Together!
For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Add all the ingredients to a bowl.
2. Mix until it's creamy & combined.
Notes from Recipe Testing
While rosemary + garlic are a classic combo, after testing this recipe with several different flavor additions, I found that onion powder actually provides a much better balance to the fragrant rosemary.
My Top Tips for Success
- Lemon zest: When zesting lemons, I usually use the smallest holes on a box grater, but a micro plane also works great. Just be sure to only get the outer yellow part, since the inner white pith can add a bitter flavor.
- Rosemary: Discard the woody, fibrous stems of the rosemary. I accidentally let a few slip by once, and it was pretty gross to eat!
5-Minute Onion Rosemary Butter
Ingredients
- ½ cup unsalted butter, softened to room temperature
- 2 Tablespoons fresh rosemary, finely chopped
- 1 teaspoon onion powder
- ¼ teaspoon fine sea salt
- ½ teaspoon lemon zest
Instructions
- In a bowl, mix the softened butter with finely chopped rosemary, onion powder, salt, and lemon zest until it's creamy and well-combined.
- To store, spread the mixed butter in an airtight container. Or scrape the butter onto parchment paper and shape it into a log, then wrap it in the parchment paper. Store in the fridge.
Notes
- Rosemary: I recommend using fresh rosemary for the best flavor. If you can only find dried rosemary, you can add that in, but I recommend letting your mixed butter sit at room temperature or in the fridge for a while before using it, so the crunchy dried rosemary pieces can soften a bit.
- Lemon: Just a little lemon zest sends the flavor of this rosemary butter over the edge! I tried adding lemon juice as well, but that overpowered the rosemary and made the butter more likely to curdle.
I'm eggcited to hear from you :)