Rosemary & Garlic Butter

Prep Time
Cook Time
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"I am not sure where or when I got this recipe from but I remember that I made this many years ago, and thought at the time, that I could probably reduce a few steps to make this easier without altering the flavor, and I tried, AND NO! If you follow this as directed and you should not be disappointed. NOTE: I have listed the servings as 2 as it will depend on how many logs you make."

Original recipe yields 2 servings


  • Serving Size: 1 (277.6 g)
  • Calories 1875.4
  • Total Fat - 209.6 g
  • Saturated Fat - 129.4 g
  • Cholesterol - 537.5 mg
  • Sodium - 1787.9 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.5 g
  • Protein - 3.1 g
  • Calcium - 87.7 mg
  • Iron - 0.4 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 180.

Step 2

Place the garlic cloves into a saucepan and cover with cold water, bring to the boil & then drain.

Step 3

Repeat this process twice.

Step 4

Now place the rosemary leaves and the garlic in a baking tray with the oil and bake both for 10-15 minutes or until the garlic is quite soft and rosemary leaves are crisp.

Step 5

Squeeze the garlic out of the garlic skin and discard the skins.

Step 6

Blend the butter, garlic puree, rosemary, parsley and seasonings in a food processor until very creamy.

Step 7

Roll the buttery mixture into log shapes using foil or baking paper and freeze or refrigerate until needed.

Step 8

Serve thin slices with b.b.q'd meats or use to make garlic and rosemary bread.

Tips & Variations

No special items needed.