Nothing elevates a recipe like adding a pad of homemade roasted garlic butter before serving. You can add this compound butter on top of grilled steak or chicken, roasted vegetables, seared seafood or freshly toasted bread to add a nice mellow garlic-y flavor to your favorite dish.
This is one of those recipes you'll want to make a big batch of ahead of time and keep in the freezer to have on hand. It can make any weeknight dinner special by just a little work on the front end. I like to pre-slice the butter log before freezing, so I can just break off a chunk as I need it.
You can add even more flavor to your roasted garlic butter by adding fresh herbs such as rosemary, parsley, chives, oregano or thyme. These little bundles of butter would make a great gift too.
Reasons to love Roasted Garlic Butter
- It only uses three ingredients you probably already have on hand.
- It's versatile and can be used to elevate the flavor of grilled or roasted meats, vegetables or seafood.
- You can store it in the freezer to use at your convenience.
Garlic - This recipe uses a whole head of garlic for maximum flavor. Don't worry though! When you roast garlic, the flavor mellows out and isn't as intense as raw garlic.
Olive Oil - Why would you need oil for a butter recipe? Well olive oil is used to roast the garlic and is a much needed fat, just like when you roast any vegetable.
Salted Butter - Since this is a finishing butter, I prefer using already salted butter. Feel free to use unsalted butter if you prefer to adjust the seasonings to your liking.
Fresh Herbs - An optional addition, but adds a nice freshness to the final product. Some of my favorite herbs to use are chives, rosemary or thyme. You could also add lemon zest, which would be delicious on fish.
It's important to make sure your butter is room temperature so it's smooth when mixing all of the ingredients together. I like to place the cold stick of butter near or on the to stove while I roast the garlic to give it time to soften.
To roast the garlic, cut off the top of the head, wrap it in aluminum, cover it with olive oil and bake in a 400 degree oven for 40 - 50 minutes. Let cool, then squeeze out the insides.
In a mixing bowl, whip together the softened butter and roasted garlic. If you are adding fresh herbs, go ahead and throw them in too.
Next, spoon the butter onto a sheet of plastic wrap, and roll up into a log, twisting the ends. Refrigerate for a couple hours until it has firmed up then cut off a slice whenever you want to use it! This recipe will last in the fridge up to three days.
To freeze, I like to pre-slice the butter to make it easier to break off pieces. That way you don't have to thaw the entire log of roasted garlic butter at one time.
This roasted garlic butter would be delicious as a pasta sauce, on top of Pan Fried Gnocchi, or easy Gnocchi with Roasted Vegetables, Pasta with Peas, pan seared vegetables, Cajun Salmon or thinly sliced chicken breasts.
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Frequently Asked Questions
My favorite way to eat this compound butter is on warm bread, but it's also makes a great finishing sauce for steamed vegetables, roast salmon, seared chicken or grilled steak. It adds wonderful flavor to just about everything.
This depends on who you ask. I like garlic in all forms, but roasting it is one of my favorite flavors. Roasting garlic mellows out the sharp, intense, kind of spicy bite raw garlic has and makes it luxurious and creamy.
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