Like our Rosemary Salt, rosemary butter is the absolute best. It can be used with almost anything. And if rosemary’s not your thing, you can use your favorite herb, parsley, dill, tarragon, thyme, you get the picture.
We used ours with mashed potatoes, beef burgundy (can’t spell the original name, and I’m too lazy to spell check/check google, Christie is currently yelling at me for being so lazy) boeuf bourguignon, minestrone soup, basically everything we’ve made recently, this butter was used.
- 1 Stick Salted Butter (Room Temperature)
- Fresh Rosemary (Finely Chopped)
Make sure your butter is a room temperature. Put the butter in a bowl and slightly break it down.
Next, add the chopped rosemary. Mix until combined. Place in the fridge until set, or use immediately.