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Garlic-Rosemary Butter

Scott Phillips

Yield: Yields 1/2 cup.

Chartreuse is a French herbal liqueur produced by monks. It’s optional in this recipe, but it adds a lovely floral note to the rich, garlicky butter.


  • 2 large or 4 small cloves garlic (1/2 oz.)
  • Kosher salt
  • 1 tsp. fresh lemon juice
  • 1 tsp. green Chartreuse (optional)
  • 1/2 tsp. finely chopped fresh rosemary
  • 8 Tbs. unsalted butter, at room temperature
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 110
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 30
  • Sodium (mg): 140
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • Peel the garlic cloves, halve them lengthwise, remove the germs (the sprout in the center of each clove), and coarsely chop the cloves. Sprinkle with 1 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a smooth paste. You should have about 2 tsp. garlic paste.

    Transfer the garlic paste to a small bowl. Add the lemon juice, Chartreuse (if using), and rosemary. Stir to combine. Add the butter and mash together with a fork until completely incorporated. Season to taste with salt and pepper.

    Use immediately or use parchment, waxed paper, or plastic wrap to shape the garlic butter into a log, twisting the ends as if it were a sausage. Refrigerate until ready to use. The butter will keep in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.

  • Melt and use as a sauce for grilled meats and fish.
  • Spread on sourdough bread and top with roast beef for a tasty sandwich.
  • Toss with steamed vegetables.
  • Mix into freshly cooked rice or pasta.
  • Garnish a hot baked potato.
  • Melt and toss with bread cubes and then toast to make croutons.


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