Roasted Garlic Compound Butter
Roasted garlic butter is made by slow-roasting a head of garlic until the cloves become a spreadable paste, then mashing that paste into softened, unsalted butter with a pinch of sea salt and fresh herbs. It transforms a simple steak or a piece of sourdough into a meal that feels finished. Once combined and chilled, it slices into clean, firm coins that melt exactly when you want them to.
Room temperature is your best friend.
Ensure the butter is truly soft before you begin; if it is too firm, the garlic paste will stay in clumps rather than emulsifying into a smooth, even spread.
- Small roasting dish or aluminum foil
- Fork
- Parchment paper
- Small mixing bowl
What goes in.
- 1 headgarlic
- 1 stick (8 tbsp)unsalted butter, softened
- 1/2 tspflaky sea salt
- 1 tbspfresh parsley, finely minced
- 1 tspolive oil
Achieving Uniformity
Use the back of a fork to press the roasted garlic cloves against the side of the bowl until they are completely smooth before adding the butter. Any large chunks of garlic will ruin the texture when you try to spread it.
The method.
Roast the garlic
Preheat your oven to 400°F (200°C). Slice the top quarter off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 45 to 50 minutes until the cloves are golden brown and soft to the touch.
Prepare the paste
Let the garlic cool until you can handle it. Squeeze the cloves out of their skins into a small bowl and mash thoroughly with a fork until you have a smooth, ivory-colored paste.
Combine
Add the softened butter, salt, and parsley to the garlic paste. Fold everything together until the butter is uniform in color and the herbs are evenly distributed.
Shape and chill
Lay a sheet of parchment paper on the counter. Spoon the butter onto the paper, roll it into a tight cylinder, and twist the ends. Place it in the refrigerator for at least 30 minutes to set.
Other turns to take.
Citrus Herb
Add one teaspoon of fresh lemon zest to the butter for a brighter profile that cuts through heavier proteins.
Chili Garlic
Fold in a half-teaspoon of crushed red pepper flakes for a subtle warmth.
When it doesn't go to plan.
Use high-quality unsalted butter so you can control the exact amount of salt in the final mix.
If the butter starts to melt while you are mixing, place the bowl in the fridge for 5 minutes before trying to roll it.
This butter keeps in the refrigerator for up to two weeks, or in the freezer for three months.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the extra salt called for in the recipe. Taste the butter after mixing and add more only if necessary.
How do I know when the garlic is roasted enough?
The cloves should be deep tan and have the consistency of thick jam. If they are still firm, keep them in the oven for another ten minutes.
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