Rosemary Butter

Rosemary Butter

rosemary butter recipe


  • 1/2 cup Butter
  • 3 sprigs Rosemary
  • 2 sprigs Oregano
  • 1 small Shallot
  • 2 tsp White Wine Vinegar


Wash and remove leaves from herbs. Lightly chop herbs and shallot. Mix all ingredients in a food processor until smooth. Wrap butter in wax paper and store in the refrigerator. Store in the freezer for longterm. 

Cooking Tips

Rosemary sprigs can be used like toothpicks to hold foods together. Bring butter to room temperature for best taste. 


Makes 12 tbsp
Serving Size 1 tbsp

  • Calories 66.5
  • Fat 8g
  • Net Carbs 0g
  • Protein 0g
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