Rosemary butter

[rascal]

My wife gave away a pile of Rosemary the other day, to a Brazilian lady who said her husband makes Rosemary butter for their lamb. I've been thinking about it, should I just chop and mash it into the butter or try and infuse?? I could giggle it but someone here may steer me in the right direction. HELP??

Russ

 

[TastyReuben]

When I make rosemary butter, it's just softened butter, finely chopped rosemary, and some grated garlic, maybe a little squirt of lemon juice to loosen it and brighten it up a bit.

 

[rascal]

When I make rosemary butter, it's just softened butter, finely chopped rosemary, and some grated garlic, maybe a little squirt of lemon juice to loosen it and brighten it up a bit.

Is the Rosemary quite chewy?? Texture??

Russ

 

[TastyReuben]

Is the Rosemary quite chewy?? Texture??

Russ

I chop it as fine as I can, so it's pretty tiny. It's not chewy at all.

 

[rascal]

I chop it as fine as I can, so it's pretty tiny. It's not chewy at all.

Would you use fresh from the garden or dried? I have both.

Russ

 

[TastyReuben]

Would you use fresh from the garden or dried? I have both.

Russ

I've used both, but I prefer fresh.

 

[rascal]

I've used both, but I prefer fresh.

Thanks I'll show a pic when I do it.

Russ

 

[ElizabethB]

I love compound butter. I use whatever herbs I have in the garden. Basil, thyme, dill, rosemary, chives, whatever. I do mince the rosemary very fine. Just stir the herbs in with room temp butter. Roll in plastic wrap to make a log or put in a silicon candy mold for a pretty shape. If you use a mold freeze the butter, remove from the mold and keep in a zip bag or sealed container. Fresh is definitely better than dried.
For the holidays I made warm spice butter. Room temp butter with warm spices - cinnamon, cloves, nutmeg, all spice, ginger. My family went nuts. Used it on warm bread and on baked sweet potatoes.

 

[Milkduds]

I have tons of fresh rosemary. My plant hasn't frozen yet. I'll have to try it.

 

[rascal]

I love compound butter. I use whatever herbs I have in the garden. Basil, thyme, dill, rosemary, chives, whatever. I do mince the rosemary very fine. Just stir the herbs in with room temp butter. Roll in plastic wrap to make a log or put in a silicon candy mold for a pretty shape. If you use a mold freeze the butter, remove from the mold and keep in a zip bag or sealed container. Fresh is definitely better than dried.
For the holidays I made warm spice butter. Room temp butter with warm spices - cinnamon, cloves, nutmeg, all spice, ginger. My family went nuts. Used it on warm bread and on baked sweet potatoes.

Thanks, I will roll it and freeze. Same as I do my horse radish.

Russ

 

[ElizabethB]

Rosemary is a pungent herb. Start with less, taste, add more if needed.