Garlic Rosemary compound butter
This butter is delicious on sourdough bread. Tasted very similar to the La Brea Bakery Rosemary Olive Oil bread that I like.
- Preparing Time: 5 minutes
- Total Time: 5 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon olive oil
- 3 cloves garlic
- 1/2 cup butter room temperature
- 1 teaspoon fresh rosemary
- Carbohydrate 1.2860999999622 g
- Cholesterol 61.0062500777337 mg
- Fat 23.3232641955253 g
- Fiber 0.0987249969236106 g
- Protein 0.484376666964472 g
- Saturated Fat 14.6218630185019 g
- Serving Size 1 1 Serving (33g)
- Sodium 164.119958541504 mg
- Sugar 1.18737500303859 g
- Trans Fat 1.62577266870461 g
- Calories 212 calories
Drizzle a small amount of olive oil into a cuisinart mini prep. Then add garlic and rosemary and pulse to chop. Add butter and pulse to combine. Place butter on parchment or wax paper and roll into a roll. Freeze.
