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Roasted Garlic Butter Recipe

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4 from 10 reviews

This Roasted Garlic Butter is a flavorful compound butter made by roasting garlic until soft and blending it with unsalted butter, anchovy paste, Parmesan cheese, and optional parsley. Perfect for enhancing steaks, grilled chicken, fish, steamed vegetables, or served with dinner rolls, it combines creamy richness with a subtle umami boost. The roasting caramelizes the garlic, bringing out a sweet and mellow flavor that pairs beautifully with the salty and savory elements.

Ingredients

Roasted Garlic

  • 1 large head of garlic, cloves separated but skin on
  • 1 tsp olive oil
  • Pinch of salt

Roasted Garlic Butter

  • 2 tbsp roasted garlic (prepared above)
  • 125g (1 stick / 8 tbsp) unsalted butter, softened
  • 1 tsp anchovy paste (or finely chopped whole anchovies)
  • 25g (1/4 cup very tightly packed) Parmesan, finely grated using microplane
  • 1/4 tsp cooking salt / kosher salt
  • 1 tbsp parsley, finely minced (optional)

Instructions

  1. Roast the Garlic: Preheat your oven to 180°C/350°F (160°C fan-forced). Place the separated garlic cloves with skins on onto a piece of foil. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap the garlic tightly in the foil to create a sealed packet.
  2. Bake the Garlic: Place the foil-wrapped garlic in the preheated oven and roast for about 30 minutes until the garlic cloves become soft and paste-like. You can check one to ensure it's tender.
  3. Extract the Garlic Paste: Remove the garlic from the oven and let it cool enough to handle. Then, squeeze the soft garlic flesh out of the skins into a small bowl, discarding the skins.
  4. Prepare the Compound Butter: Measure out 2 tablespoons of the roasted garlic paste into a mixing bowl. Add the softened unsalted butter, anchovy paste, finely grated Parmesan, and 1/4 teaspoon kosher salt.
  5. Blend the Ingredients: Using a stick blender, blend all the ingredients until smooth and well combined. If using, stir in the finely minced parsley for a fresh herbaceous note.
  6. Serve or Store: Use the roasted garlic butter immediately by adding a dollop on grilled steak, chicken, fish, or steamed vegetables. Alternatively, shape the butter into a log, refrigerate until firm, and slice as needed for serving with dinner rolls or other dishes.

Notes

  • If roasting garlic alongside a rump cap or picanha roast, you can place the foil-wrapped garlic in the oven at 140°C/285°F (120°C fan-forced) during the roasting of the meat for 1 hour for convenience.
  • Anchovy paste adds a subtle umami flavor but can be omitted for those who prefer a milder butter.
  • Butter should be softened to room temperature to facilitate smooth blending.
  • Parsley is optional but adds a nice fresh color and flavor contrast.
  • This butter can be refrigerated for up to a week or frozen for longer storage.

Find it online: https://recipefeastful.com/roasted-garlic-butter-recipe/