Roasted garlic compound butter

Roasted garlic butter in a sausage shape in a wooden plate.

Roasted garlic compound butter

Fall in love with this bold, versatile roasted garlic butter - your new favourite fridge staple! It packs a flavour punch and can elevate practically anything you add it to. Slather it on bread to make crave-worthy garlic bread or melt it over steaks. Toss with pasta for an easy creamy sauce or stir into veggies to make them pop. A dollop on a baked potato makes is simply divine! Endlessly useful and full of rich garlicky goodness. This butter will take your cooking to the next level.

5 from 36 votes

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Course: Side Dish

Cuisine: International

Prep Time: 10

Cook Time: 45

Servings: servings

Calories: 109kcal

Author: Maretha Corbett

Ingredients

▢ 150 grams garlic heads - This is the weight of unpeeled, whole garlic heads
▢ 20 millilitre olive oil - to pour over the garlic heads, about one teaspoon each
▢ 250 grams salted butter - softened
▢ 1 tablespoon parsley - finely chopped
▢ 1 teaspoon rosemary - finely chopped
▢ few grinds black pepper

Instructions

Preheat the oven to 180C/356F/gas mark 4. Line a baking sheet with foil for easy clean-up later.
Prepare the heads of garlic by slicing off the very top to expose the cloves inside.
This allows the heat and oil to fully penetrate the garlic. It also makes it easy to squeeze the garlic out later.
Place each garlic head onto a piece of square foil of about 20cmx20cm.
Drizzle roughly one teaspoon of olive oil over the cut top of each garlic head.
Wrap the foil around each garlic head to make a sealed parcel. Place all the parcels on the baking sheet.
Roast the garlic for 45 minutes, until soft and lightly caramelized.
Check for doneness by unwrapping one head and looking for soft, brown cloves. Give it another 5 minutes in the oven if needed.
Let the roasted garlic cool for 15 minutes before handling. Squeeze the soft cloves out of their skins when they're cool enough.
Add the softened butter and fresh herbs to a food processor. Blend until fully combined.
Add the roasted garlic cloves and blend again until evenly distributed throughout the butter.
Transfer the butter to a sheet of cling film/plastic wrap. Shape into a log and wrap tightly.
Chill the compound butter in the fridge to firm up.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition