Roasted Garlic Butter

Learn how to use an entire head of roasted garlic and fresh herbs to boost the flavor of butter!

Course Condiment

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings 1-tablespoon servings

Calories 111kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 head garlic
1 teaspoon extra virgin olive oil
1 stick unsalted butter softened at room temp while the garlic roasts
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
½ teaspoon kosher salt or flaky sea salt

Instructions

Preheat the oven to 400 degrees F.
Let the butter soften at room temperature while the garlic roasts.
Trim a little bit off the top of a head of garlic to expose the tops of each clove. Remove excess papery skin from around the bulb, but be careful not to remove all of it. You want the cloves to still be covered in skin and the bulb to still be intact.
Place the prepared head of garlic on a square of aluminum foil. Drizzle with olive oil, enough to seep into the crevices between the cloves. Wrap the bulb tightly with the foil.
Place the foil packet on the center rack of the oven or on a baking sheet placed on the center rack. Roast for 30 to 40 minutes or until the garlic is caramelized and the cloves can easily be mashed and squeezed out of their skins.
Use oven mitts to carefully open the foil packet to test for doneness and to let the garlic cool.
In a mixing bowl, combine the softened butter, chopped herbs, and salt. When the garlic is cool enough to handle, squeeze the cloves into the bowl. Use a fork or back of a spoon to mash the garlic and herbs into the butter until well-incorporated.
Serve right away or refrigerate and use at a later time. If you want to shape the butter into a log, spoon it onto a piece of parchment paper or plastic wrap. Wrap it up and use your fingers to shape it into a log, sealing both ends by twisting the paper. Place the log in the fridge until chilled. Once firm, remove the parchment paper and slice the log into rounds for serving.
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Notes

Use any combination of fresh herbs you like or have on hand.
Keep compound butter in an airtight container in the fridge for up to a week. Never store it at room temperature.
The butter can also be frozen, either all together or in individual portions. Keep in a freezer-safe container for up to 6 months. If freezing a log or individual pats, wrap tightly in plastic wrap then transfer to a freezer-safe bag or container. Thaw in the fridge overnight or on the counter just before serving.
Use as a spread on bread, grilled cheese, bruschetta; on top of meat, fish, or roasted vegetables; mixed into pasta; or on mashed potatoes and corn on the cob.

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