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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

Ingredients

  • 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)

Instructions

  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!