Roasted Garlic Butter Recipe

Introduction

Roasted Garlic Butter is a flavorful and versatile condiment that elevates any meal. Infused with rich roasted garlic, parmesan, and a hint of anchovy paste, this butter adds a creamy, savory boost to steaks, vegetables, and breads.

Ingredients

• 1 large head of garlic (separate the cloves but keep skin on)
• 1 tsp olive oil
• Pinch of salt
• 2 tbsp roasted garlic (from above)
• 125g (1 stick / 8 tbsp) unsalted butter (softened)
• 1 tsp anchovy paste (or finely chopped whole anchovies – see note 1)
• 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 your oven to 180°C (350°F) or 160°C (320°F) fan-forced.
2. Step 2: Place the separated garlic cloves with skins on a piece of foil. Drizzle with olive oil and sprinkle with a pinch of salt, then wrap the foil tightly around the garlic.
3. Step 3: Roast the garlic in the oven for about 30 minutes, or until the garlic flesh is soft and creamy enough to mash easily.
4. Step 4: Once cooled enough to handle, squeeze the roasted garlic flesh out of the skins into a small bowl.
5. Step 5: Measure out 2 tablespoons of the roasted garlic paste into a clean bowl. Add the softened butter, anchovy paste, parmesan, and salt.
6. Step 6: Use a stick blender to blitz all ingredients together until smooth and well combined. Stir in minced parsley, if using.
7. Step 7: Serve immediately as a dab on steak, grilled chicken, fish, or steamed vegetables. Alternatively, refrigerate the mixture in a log shape, then slice as needed for a firmer butter.

Tips & Variations

• For a milder garlic flavor, roast garlic for less time or reduce the amount of roasted garlic. The anchovy paste adds umami without a fishy taste—omit it if preferred.
• Add fresh herbs like thyme or chives for extra complexity.
• You can prepare the roasted garlic ahead of time and store it in the fridge for up to one week.

Storage

Store the roasted garlic butter in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to one week. To keep it longer, freeze in portions for up to three months. Thaw in the fridge before use and bring to room temperature to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular garlic instead of roasted garlic?

Raw garlic is much stronger and sharper in flavor. Roasting softens and sweetens it, creating a mellow, creamy butter. It’s best to use roasted garlic for this recipe.

What can I use instead of anchovy paste?

If you don’t have anchovy paste, you can finely chop whole anchovies or omit it entirely. The anchovy paste lends a subtle umami depth but is not essential.

Roasted Garlic Butter Recipe

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4.4 from 128 reviews

This roasted garlic butter recipe transforms simple ingredients into a rich, flavorful spread perfect for enhancing steaks, grilled chicken, fish, and steamed vegetables. Infused with roasted garlic, anchovy paste, and parmesan, this butter adds a gourmet touch to any meal and can be served softened or chilled as slices.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Approximately 1 cup (enough to serve 8–10 as a condiment) 1x
• Category: Condiment
• Method: Roasting
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Roasted Garlic

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

Butter Mixture

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

Instructions

1. Roast garlic preparation: Preheat your oven to 180°C/350°F (160°C fan-forced). Place the separated garlic cloves with skins on a piece of foil, drizzle with olive oil, and sprinkle a pinch of salt. Wrap the garlic securely in the foil and roast for 30 minutes or until the garlic flesh becomes very soft and paste-like when tested on a large clove.
2. Extract roasted garlic: Carefully open the foil when the garlic has cooled enough to handle. Squeeze out the soft roasted garlic flesh into a small bowl, discarding the skins.
3. Prepare the butter mixture: Measure out 2 tablespoons of the roasted garlic paste and transfer it to another bowl. Add the softened unsalted butter, anchovy paste, finely grated parmesan, and kosher salt to the bowl.
4. Blend the butter: Use a stick blender to thoroughly combine all ingredients until smooth and creamy. Stir in the minced parsley if you are using it for a fresh herbal note.
5. Usage and storage: Use the roasted garlic butter immediately by adding a dollop to steaks, grilled chicken, fish, or steamed vegetables. It is also outstanding served with dinner rolls. Alternatively, shape the butter into a log, refrigerate until firm, and slice it as needed for easy serving and elegant presentation.

Notes

• Note 1: Anchovy paste can be substituted with finely chopped whole anchovies for a stronger umami flavor.
• For best results, use high-quality unsalted butter and freshly grated parmesan.
• The roasted garlic can be prepared ahead and stored in the refrigerator for up to a week or frozen for longer storage.
• This butter enhances a wide variety of dishes and is especially delightful when slightly softened for spreading.

Keywords: roasted garlic butter, garlic butter spread, steak butter, compound butter, garlic condiment, roasted garlic, anchovy paste butter