Rosemary Orange Compound Butter

Rosemary Orange Compound Butter

You butter believe it

Butter. I’ve loved it for as long as I can remember. I think I loved it before I could remember, I think it’s in my genes, I think my dad’s love for butter is deeply wound into his DNA and subsequently my siblings and I adore the stuff. So. For those than dabble in the buttery ways, for those unafraid to add a pat or two knowing that like, that’s OK (did you know that? It is.), for those that are armed with a stick in each hand, I say–throw one my way and let’s make it a compound butter, huh? Rosemary Orange Compound Butter

One, twice, three times a butter…

I mean, as fellow butter lovers, I think we can understand the majesty that may occur once we allow that butterfat to soak in a few extra flavors. Don’t let anyone fool you… there’s room for pure butter, there’s room for compound butter, heck, there’s room for clarified, salted, unsalted and ghee. Butter lovers, let’s make room for other flavors to join the butter party and you tell me–what happens to your meals? Your foods? Are you excited about that broccoli again? Do you revere the buttery goodness that graces the goods on that dinner plate?

Yeah. I hoped that would be the answer.


Rosemary Orange Compound Butter


Rosemary Orange Compound Butter

A very quick and easy compound butter to whip together that stays well in the fridge or freezer for an extra pop of flavor over steak, chicken, fish, roasted potatoes, steamed asparagus... you name it, this compound butter will melt well over it!
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 people
Author Lucia Hawley


  • 2 tablespoons fresh rosemary minced
  • 1 tablespoon orange zest grated
  • 1 teaspoon sea salt
  • 1 stick unsalted butter softened (grass-fed for ultimate flavor and nutrition)


  1. Mix all ingredients in a medium sized bowl until well combined.
  2. Transfer mixture into a small ramekin and place in the fridge to use within the next week.
  3. Or to store for a longer amount of time, gently scoop mixture instead onto horizontally one end of an 8 by 11 sheet of plastic wrap in a shape roughly the same as the original stick of butter in height and length. Place the rest of the plastic wrap over the top of the log of butter, then gently wrap the rest of the plastic wrap around the butter until a few layers around the butter have been formed. Tuck the ends under (the plastic wrap will cling to itself, so nothing fancy is happening here) and place the compound butter in the freezer.
  4. When ready to use, simply place on the countertop or in the fridge to allow the butter to become sliceable, then unwrap and slice medallions of the butter to use on your favorite dishes--such as topping a steak, melting over a pork loin or finishing off some steamed broccoli!
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