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Rosemary Compound Butter

Yield: 24-36 coins 1x
Prep: 10 minsTotal: 10 minutes


  • 1/2 cup fresh rosemary removed from stem
  • 1 teaspoon kosher salt
  • 2 peppercorns
  • 1/2 cup shallots roughly cut
  • 2 sticks (1 cup) softened unsalted butter


  1. In a food processor, place rosemary, salt and peppercorns. Blend for about one minute or until rosemary is chopped fine. Add shallots and blend again until shallots are minced fine. Add butter and blend to combine.
  2. Cut two pieces of plastic wrap about eight inches long.
  3. Divide the mixture between the two pieces and spread almost to each end in the shape of a log.
  4. Roll into a log shape wrapping plastic around as you roll. Push ends in to form an even end then fold plastic under.
  5. Refrigerate until hard, about one hour.
  6. If you are using for a dish, remove plastic and cut into coins and either melt over the top of cooked roasted meats and fish or use as part of a recipe calling for compound butter. It can also be used to start a sauté in place of plain butter.
  7. If you will not be using right away, line a pan with parchment paper. (The pan should fit in your freezer). Cut the hardened rolls into coins and lay out on parchment paper not touching. Place in freezer.
  8. Once frozen, cut parchment into pieces that will fit in a gallon-sized zipper seal bag. Lift each piece with coins attached and layer in the zip lock bag. Keep frozen and just pull what you need for recipes.

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