Roasted Garlic Butter is a rich and creamy compound butter that you will be making on repeat in no time!
When garlic is roasted in the oven it gets deeper in flavour and wonderfully caramelized, perfect to add to some butter and then spread on everything from toast to roasts.
It's super simple, we take a whole fresh garlic head (bulb) and wrap it in foil then roast it in the oven.
When the garlic is lovely and soft we are going to squeeze out the roasted garlic cloves (love doing that BTW) then mix them through some creamy butter.
Next level homemade garlic butter is the best!
Table of Contents
Why you will love roasted garlic butter
- Simple to make.
- Taste is amazing, and you can slather it on anything!
What you need to make roasted garlic butter
- whole head/bulb of fresh garlic
- unsalted butter
- olive oil
- salt and fresh black pepper
*Please see the recipe card below for exact quantities and detailed instructions
How to make roasted garlic butter
- Wrap whole garlic bulbs in foil along with olive oil and salt and pepper, then roast for 30 minutes.
- After garlic has finished roasting and is cool enough to handle, squeeze garlic out of individual cloves and into a small bowl.
- Mash garlic into a smooth paste.
- Combine softened butter and garlic paste, along with salt to taste.
Top tips
- I like to use good quality butter for all of my compound butter recipes. After all, butter is the main ingredient so the flavour of it is important.
- The butter needs to be soft enough to mix in your roasted garlic, but not so soft that it's melted. When you refrigerate the butter the consistency won't be the same.
- The smoother you can get your roasted garlic flesh, the less chunky your finished garlic butter will be. You could mash it with a fork, press it through a fine sieve or whizz it up in a small food processor if you prefer.
- I also find it best to use unsalted butter as a base for my compound butter recipes. Some butter has more salt than others, and this way we can adjust the salt to taste to suit our preference after everything else has been added.
Variations
- Make it into roasted garlic herb butter by adding some finely chopped fresh herbs like parsley or thyme when you combine the butter and roasted garlic.
- Finely grated fresh parmesan cheese is a lovely addition too.
Serving suggestions
- Put a slice of this butter on your next steak and watch it melt into a gorgeous no-cook garlic butter sauce.
- This butter is great to make garlic bread with.
- Spread it generously on some toasted sourdough bread.
- Awesome as the base of a pasta sauce to add richness and depth.
- Add some to vegetables before baking in the oven.
Other recipes you may enjoy
Bacon Flavoured Butter - Bacon Butter combines bacon along with bacon fat, unsalted butter and chives for a rich, tasty spread that goes on anything!
Cafe De Paris Butter - this legendary compound butter is made with a combination of herbs, spices and various other savoury condiments.
Basil Pesto Butter - all the flavours of basil pesto in a super easy compound butter. Perfect for your next salmon fillet or loaf of garlic bread.
Truffle Compound Butter - a rich, decadent compound butter that you can easily make at home using truffle oil or paste. Luxury on a budget!
Lemon Garlic Butter Sauce - make a restaurant quality lemon garlic butter sauce in three quick steps using only lemon, garlic, butter and salt in only 5 minutes!
Best Ever Roasted Garlic Butter
Ingredients
- 2 whole heads/bulbs of garlic
- 200 g unsalted butter slightly softened
- 1 tablespoon olive oil
- ¼ teaspoon fine salt
- salt and pepper for sprinkling on garlic to roast
Instructions
- Pre heat oven to 200c.
- Peel away most of the outer paper layers from the garlic heads (but leave the head intact) then cut approximately 1 cm (½") off the top of each garlic head and discard.2 whole heads/bulbs of garlic
- Drizzle half the olive oil on top of each head and sprinkle with a little salt and pepper.1 tablespoon olive oilsalt and pepper for sprinkling on garlic to roast
- Wrap each head in aluminium foil and place in the oven to cook for 30 minutes.
- Once roasted, take them out and open the foil packets to allow the garlic to cool (be careful as steam will escape).
- Once cool enough to handle, squeeze the flesh out of the individual cloves into a small bowl and mash until smooth (see my notes).
- Combine butter, salt and garlic paste, mixing until smooth (I find a potato masher can be good for this). Taste for seasoning and add more salt as required.200 g unsalted butter¼ teaspoon fine salt
- Shape the garlic butter into a log then wrap in plastic wrap or baking paper and refrigerate until needed.
Notes
- I like to use good quality butter for all of my compound butter recipes. After all, butter is the main ingredient so the flavour of it is important.
- The butter needs to be soft enough to mix in your roasted garlic, but not so soft that it's melted. When you refrigerate the butter the consistency won't be the same.
- The smoother you can get your roasted garlic flesh, the less chunky your finished garlic butter will be. You could mash it with a fork, press it through a fine sieve or whizz it up in a small food processor if you prefer.
- I also like to use unsalted butter as a base for my compound butter recipes. Some butter has more salt than others, and this way we can adjust the salt to taste to suit our preference after everything else has been added.
Tasted great, I put it on toast. Thanks for sharing.
You're welcome Andii