Roasted Garlic Butter Recipe

Introduction

This roasted garlic butter is a rich and flavorful condiment that elevates any dish, from steak to steamed vegetables. Made with slow-roasted garlic, parmesan, and a hint of anchovy paste, it’s creamy, savory, and irresistibly delicious. Perfect for adding a gourmet touch to simple meals.

Ingredients

• 1 large head of garlic (separate the cloves but keep skin on)
• 1 tsp olive oil
• Pinch of salt
• 2 tbsp roasted garlic (prepared as below)
• 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 or kosher salt
• 1 tbsp parsley (finely minced, optional)

Instructions

1. Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Place the separated garlic cloves on a piece of foil, drizzle with olive oil and sprinkle with a pinch of salt. Wrap the foil securely to enclose the garlic.
2. Step 2: Roast the garlic in the oven for about 30 minutes, or until the cloves are soft and can be mashed easily into a paste.
3. Step 3: Remove the foil and, once cool enough to handle, squeeze the roasted garlic flesh out of the skins into a small bowl.
4. Step 4: Measure out 2 tablespoons of the roasted garlic paste. In a separate bowl, combine the softened butter, anchovy paste, parmesan, cooking salt, and the roasted garlic.
5. Step 5: Use a stick blender or a whisk to blend the ingredients together until smooth and creamy. Stir in the finely minced parsley if using.
6. Step 6: Use the butter immediately as a topping for steak, grilled chicken, fish, or steamed vegetables. Alternatively, shape it into a log, refrigerate until firm, and slice as needed.

Tips & Variations

• If you want a milder garlic flavor, roast the garlic for less time to keep some bite.
• Substitute the anchovy paste with a teaspoon of soy sauce for a vegetarian-friendly umami boost.
• Add a squeeze of lemon juice for brightness and balance.
• Use fresh herbs like thyme or chives instead of parsley to vary the flavor profile.

Storage

Store the roasted garlic butter in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in a log wrapped in plastic wrap for up to 3 months. Thaw in the fridge before use. Reheat gently or let soften at room temperature before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-roasted garlic instead of roasting it myself?

While pre-roasted garlic can work in a pinch, roasting fresh garlic yourself ensures a deeper, fresher flavor and better texture for the butter.

What does anchovy paste add to the butter?

Anchovy paste adds a subtle umami depth without tasting fishy, enhancing the overall savory flavor of the garlic butter.

Roasted Garlic Butter Recipe

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★★★★★

4.9 from 619 reviews

This Roasted Garlic Butter recipe is a flavorful and versatile compound butter perfect for enhancing steaks, grilled chicken, fish, steamed vegetables, or dinner rolls. Combining rich roasted garlic with Parmesan, anchovy paste, and fresh parsley, this butter adds a delightful savory depth to any dish. Making it involves roasting garlic to a soft, spreadable paste and blending it with softened butter and seasoning for a creamy, aromatic spread.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: About 1/2 cup (roughly 8 tablespoons) of roasted garlic butter 1x
• Category: Condiment
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Roasted Garlic

• 1 large head of garlic (separate the cloves but keep skin on)
• 1 tsp olive oil
• Pinch of salt

Roasted Garlic Butter

• 2 tbsp roasted garlic (prepared from 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 a 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 garlic cloves with skins still on a piece of foil. Drizzle the olive oil over the garlic and sprinkle a pinch of salt. Enclose the garlic tightly in the foil packet and place it in the oven. Roast for 30 minutes or until the garlic cloves are very soft and easily mashed into a paste. Remove from oven and allow to cool enough to handle. Squeeze the garlic flesh out of the skins into a bowl.
2. Prepare the Butter Mixture: Measure out 2 tablespoons of the roasted garlic paste into a small bowl. Add the softened unsalted butter, anchovy paste, finely grated Parmesan, and 1/4 teaspoon of kosher salt. Using a stick blender, blend until the mixture is smooth and evenly combined.
3. Add Parsley (Optional): Stir in the finely minced parsley if using, to add fresh herbal notes and color to the butter.
4. Use and Store: The roasted garlic butter can be used immediately by adding a dollop to steak, grilled chicken, fish, or steamed vegetables for a burst of flavor. Alternatively, shape the butter into a log using parchment or plastic wrap and refrigerate to firm it up. Once firm, slice into rounds for easy serving. It also pairs wonderfully with dinner rolls.

Notes

• Anchovy paste adds a subtle umami depth but can be omitted for a milder flavor.
• Roasted garlic paste can be made ahead and stored refrigerated for up to one week or frozen for longer storage.
• The butter can be softened to spread or chilled and sliced for portion control.
• This butter complements a variety of proteins and vegetables, making it versatile for many meals.
• If making alongside a roast (like rump cap or picanha), you can roast the garlic together wrapped in foil at 140°C/285°F (120°C fan-forced) for 1 hour with the meat for convenience.

Keywords: roasted garlic butter, garlic butter recipe, compound butter, steak butter, roasted garlic, anchovy paste butter, parmesan butter