Roasted Garlic And Herb Compound Butter

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Roasted garlic and herb compound butter is so simple to make that you can turn your kitchen into a steakhouse.

Prep Time1

Cook Time10

Cooling10

Total Time1 20

Course: Appetizer

Cuisine: American, French

Cooking Technique: blending, roasting

Servings: servings

Calories: 58kcal

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.

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.