Garlic-Rosemary Butter

Garlic-Rosemary Butter
Photo by Scott Phillips


  • 1 tsp. fresh lemon juice
  • Kosher salt
  • ½ tsp. finely chopped fresh rosemary
  • 1 tsp. green Chartreuse (optional)
  • 8 Tbs. unsalted butter, at room temperature
  • Freshly ground black pepper
  • 2 large or 4 small cloves garlic (½ oz.)

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...

View full recipe at Fine Cooking


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