Honey Rosemary Butter
Mill City Cooks

Honey Rosemary Butter

By: Brenda Langton

Recipe from market Founder and owner of Spoonriver Restaurant, Brenda Langton. Serve with grass-fed steaks, grilled chicken or roasted vegetables for an elegant addition to any menu! Makes 1/2 cup.


  • 3 Tablespoons fresh rosemary leaves
  • 1/2 cup unsalted butter, softened
  • 1 Tablespoon honey from Ames Farm
  • 2 teaspoons freshly ground pepper
  • 1/4 teaspoon salt


Finely chop the rosemary. Combine it with the butter, honey, pepper and salt and mix well. Serve at room temperature.