Rosemary & Garlic Butter

20
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"I bought some of this butter at the supermarket a few weeks back and it was very expensive. I did use it in an array of recipes and loved it. Seeing I am growing garlic and have rosemary and parsley in the garden, I have decided to now make my own. The servings number's will depend as to how/what you use the butter in."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (27.3 g)
  • Calories 189.6
  • Total Fat - 21.2 g
  • Saturated Fat - 13 g
  • Cholesterol - 54.4 mg
  • Sodium - 186.2 mg
  • Total Carbohydrate - 0.4 g
  • Dietary Fiber - 0 g
  • Sugars - 0.1 g
  • Protein - 0.3 g
  • Calcium - 7.6 mg
  • Iron - 0 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Preheat oven your oven to 180dg C (approx 355dg F)

Step 2

Place the garlic (still in skins) in a saucepan and cover the garlic with cold water, bring to boil and then drain the garlic.

Step 3

Bring to the boil then drain ~ repeat this twice.

Step 4

Place the rosemary leaves and garlic in a baking tray with the oil and bake for 10-15 minutes or until the garlic is quite soft and the rosemary leaves are just crisp; Squeeze the garlic out of the garlic skin and discard the skins.

Step 5

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

Step 6

Remove cream from blender/processor and roll the butter mixture into log shapes using foil, glad wrap or baking paper refrigerate until needed. This butter keeps very well in the freezer; so the extra logs can be stored quite well in the freezer.

Step 7

Step 8

Serve thin slices with barbequed meats or use to make garlic and rosemary bread.

Tips & Variations


No special items needed.

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