Roasted garlic and herb compound butter is so simple to make that you can turn your kitchen into a steakhouse.
Roasted garlic and herb compound butter is the kind of recipe that earns a permanent spot in the fridge. Rest a round on top of Chuletas Fritas as they come off the pan, spread it over warm Pan de Mallorca for a savory twist, spoon it over Pan-Seared Lamb Loin Chops for a steakhouse finish at home, or melt it over Puerto Rican Steamed Mussels with Sofrito for a briny, garlicky bite. It also folds beautifully into hot pasta with a handful of parmesan for a creamy, garlicky, quick dish that comes together in minutes.
For bolder sauces and condiments, try Mojito Sauce, a ketchup-and-sofrito mixture that elevates ketchup to a very Boricua level. And Orange Honey Compound Butter, a sweeter yet flavorful variation of compound butter great for breakfast and brunch.
Jump To
Why you'll love this recipe
- Roasted garlic does all the work. No sharp raw garlic bite, just deep, mellow, savory flavor that blends seamlessly into the butter.
- Only a handful of ingredients. Nothing you don't already have.
- Mostly hands-off. The longest part of this recipe is roasting the garlic. Set it in the oven to roast while you tackle the dishes.
- Makes ahead beautifully. Great to have in the fridge for daily use or special occasions. Use it for a grilled cheese, and you will never go back to regular butter again.
What is a "Compound Butter"?
A compound butter is a technical term for a flavored butter. Compound means to add or build, which is exactly what we are doing by the addition of other ingredients that will be seen and tasted in the butter. Compound butters could be savory, like this roasted garlic butter, or sweet, like my orange honey butter. But the one thing to be concerned about when creating your own compound butter is the fat-to-liquid ratio. For example, if you were to make a red wine reduction butter, you want to reduce the wine to almost a syrup before adding it to the butter. Otherwise, the fat in the butter will have a hard time solidifying to create a stable, spreadable texture.
Ingredient Notes
- Butter: Use unsalted butter so you control the salt level. This is a great opportunity to use a high-quality butter instead of an inexpensive one. The body of the butter would be richer and more flavorful.
- Garlic: Roasting a full head concentrates the flavor and gives you that soft, paste-like texture that folds directly into the butter without any additional chopping.
- Parsley: Fresh flat-leaf or curly parsley both work here. Chop it fine so it distributes evenly through the butter rather than clumping.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Herb combinations: I used parsley in this recipe, but you can build your herb bouquet with any of the following combinations. All are based on fresh herbs:
- Parsley, chives, and thyme; classic and versatile
- Parsley, rosemary, and thyme; earthier, good with red meat
- Parsley, dill, and chives; bright and slightly grassy
- Culantro, parsley, and oregano, the sofrito-inspired combination I make at home when I want a distinctly Puerto Rican flavor profile
- Dairy-free: A high-quality plant-based butter works in this recipe. The texture will be slightly softer at room temperature.
- More garlic: If you want a stronger roasted garlic flavor, roast an extra head and add it gradually until you reach the intensity you want. Roasted garlic is sweet and mild enough that it's hard to overdo. Or you could add some powdered or raw garlic to accentuate the flavor.
- Wines and vinegars: Reduce a cup of wine or vinegar (such as Dry Red Wine or Balsamic) by half. Let it cool, then add it to the softened butter in small increments until you reach the desired color and consistency.
- Olive oil: Add olive oil to make it more spreadable. This recipe is so that it can be cut and placed on a finished dish, then let melt to incorporate its flavor. Adding olive oil makes the butter more spreadable and is best stored in a jar or container.
Not all variations or substitutions have been tested. If you try any of them, please let me know in the comments.
Top Tip
Transfer the finished butter to an airtight container or roll it into a log using plastic wrap before refrigerating. The log shape makes it easy to slice off rounds directly onto a hot steak or into a pan, and it protects the butter from picking up other refrigerator odors.
How to make this recipe
Preheat your oven to 400°F.
Step 1
Slice the top off each head of garlic to expose the cloves, drizzle lightly with olive oil, and wrap loosely in foil. Roast for 35 to 40 minutes until the cloves are deeply golden and completely soft. Remove from the oven and let cool in the foil until you can handle them comfortably.
Step 2
Open the foil and squeeze the roasted cloves out onto a small plate. They should slide out easily. Use a fork to mash them into a smooth paste. A few small pieces are fine. You're not looking for a purée.
Step 3
Add the softened butter sticks to a bowl along with the roasted garlic paste, chopped parsley, salt, and black pepper.
Pro tip
The Secret to Smooth Butter
If the butter feels stiff or isn't coming together smoothly, let it sit at room temperature for another ten minutes before mixing. Cold butter won't absorb the garlic paste evenly.
Step 4
Fold and stir until the garlic and parsley are fully and evenly distributed through the butter. The finished mixture should look uniform with visible green flecks throughout.
Expert Tips
- Roast more than you need. Roasted garlic keeps in the fridge for up to a week on its own. Make a double or triple batch and use the extra in mashed potatoes, pasta, or spread directly on bread.
- Cool completely before mixing. Warm roasted garlic will start to melt the butter rather than blend into it. Let it sit at room temperature for at least 15 minutes after removing it from the foil.
- Texture options. Mixing by hand with a spatula gives you a rustic, slightly chunky texture. If you want a smoother, whipped result, use a hand mixer on low for thirty to sixty seconds after combining.
- Storage. Keep roasted garlic and herb compound butter in an airtight container in the refrigerator for up to one week. Bring to room temperature before spreading for the best texture.
- Freezing. This butter freezes well for up to three months. Roll it into a log, wrap it tightly in plastic wrap, and place it in a zip-top freezer bag. Slice off rounds directly from frozen as needed. If you have a hard time slicing frozen, let it sit on the counter for a few minutes, then try again.
Recipe FAQs
Yes, but the flavor will be significantly sharper and more pungent. I do use some raw garlic to drive the garlic flavor, but it is not the main source of garlic in this recipe. Raw garlic doesn't mash into a paste the same way, so you'll want to mince it finely or grate it on a microplane.
Compound butter is softened butter that has been blended with other ingredients: herbs, aromatics, sweeteners, or spices, to add flavor. It can be savory or sweet. Served as a spread, melted over proteins or vegetables, or stirred into sauces.
Spread it on warm bread or toast, melt a round over grilled steak or chicken as it rests, toss it with roasted vegetables straight from the oven, stir it into mashed potatoes, or use it anywhere you'd use regular butter when you want a deeper, more savory result.
Yes. Wrapped tightly and stored in a freezer bag, it keeps for up to three months. The butter should be sliced from frozen, but if it is too hard, let it sit on the counter for a few minutes before slicing.
Yes, this compound butter can be made up to a week in advance and stored in the refrigerator. The flavor actually deepens slightly after a day in the fridge as the garlic and herbs settle into the butter.
More Sauces and Marinades Recipes
- Homemade Puerto Rican Adobo Seasoning
- Puerto Rican Fish Broth, Caldo de Pescado
- Mojo Isleño, Puerto Rican Tomato Sauce for Fish and Seafood
- Puerto Rican Steamed Mussels With Sofrito White Wine Sauce
Before You Go . . .
Cooked it and loved it? Rate it. Review it. Share it. Your feedback helps others and keeps this blog cooking.
📖 Recipe
Roasted Garlic And Herb Compound Butter
Equipment
- aluminum foil
Ingredients
- 1 head garlic for roasting
- 1 tablespoon olive oil for roasting
- 3 cloves garlic this will be left raw to accentuate the garlic flavor. Optional
- 2 sticks butter unsalted
- ½ cp parsley or desired herbs
Instructions
- Preheat your oven to 400°F. Hint: If the butter feels stiff or isn't coming together smoothly, let it sit at room temperature for another ten minutes before mixing. Cold butter won't absorb the garlic paste evenly.
- Slice the top off each head of garlic to expose the cloves, drizzle lightly with olive oil, and wrap loosely in foil. Roast for 35 to 40 minutes until the cloves are deeply golden and completely soft. Remove from the oven and let cool in the foil until you can handle them comfortably.1 head garlic, 1 tablespoon olive oil
- Add the softened butter sticks to a bowl along with the roasted garlic paste, chopped parsley, salt, and black pepper. Add the raw garlic if using.3 cloves garlic, 2 sticks butter, ½ cp parsley
- Fold and stir until the garlic and parsley are fully and evenly distributed through the butter. The finished mixture should look uniform with visible green flecks throughout.
Notes
Expert Tips
- Transfer the finished butter to an airtight container or roll it into a log using plastic wrap before refrigerating. The log shape makes it easy to slice off rounds directly onto a hot steak or into a pan, and it protects the butter from picking up other refrigerator odors.
- Roast more than you need. Roasted garlic keeps in the fridge for up to a week on its own. Make a double or triple batch and use the extra in mashed potatoes, pasta, or spread directly on bread.
- Cool completely before mixing. Warm roasted garlic will start to melt the butter rather than blend into it. Let it sit at room temperature for at least 15 minutes after removing it from the foil.
- Texture options. Mixing by hand with a spatula gives you a rustic, slightly chunky texture. If you want a smoother, whipped result, use a hand mixer on low for thirty to sixty seconds after combining.
- Storage. Keep roasted garlic and herb compound butter in an airtight container in the refrigerator for up to one week. Bring to room temperature before spreading for the best texture.
- Freezing. This butter freezes well for up to three months. Roll it into a log, wrap it tightly in plastic wrap, and place it in a zip-top freezer bag. Slice off rounds directly from frozen as needed. If you have a hard time slicing frozen, let it sit on the counter for a few minutes, then try again.
Comments
No Comments