Roasted Garlic Butter is a flavorful butter loaded with roasted garlic and fresh parsley. Use a soft spread on bread or form into a log and once chilled slice into rounds and add to grilled steak, chicken or fish.
Roasted garlic butter two ways
Sometimes the simplest recipes can add an incredible amount of flavor. This roasted garlic butter is one of those recipes.
The garlic is slowly roasted in the oven until it's soft and creamy and then it's added to softened butter along with chopped parsley. That's it! But the flavor is amazing.
You can either use it softened as a spread on bread or add it to a baked potato. But you can also use this butter hardened and sliced into rounds. Then you could add it to your favorite cooked steak, fish or chicken. The butter will slowly melt over the top adding the amazing roasted garlic flavor.
Adding flavorful ingredients to softened butter is called compound butter. Another favorite compound butter I love to make is Cilantro Lime Butter.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Butter - I use salted sweet cream butter. This is the regular butter that you use every day for buttering toast. The butter needs to be very soft, but not melted.
- Garlic - Use a full head of garlic. If your cloves are on the smaller size, use two heads.
- Parsley - Fresh Italian or flat-leaf parsley adds amazing freshness to the butter.
Making roasted garlic butter
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Roast the garlic in the oven until soft and fragrant
- Allow garlic to cool and then squeeze out cloves.
- Mash cloves with a fork.
- Whip butter until smooth and creamy.
- Fold in roasted garlic and chopped parsley.
- To form a log, place the butter on a piece of waxed paper or plastic wrap.
- Pull the waxed paper over the top of the butter. Then use the back of your hand to slide the butter back, which will form it into a cylindrical shape.
- Once the butter is slightly rounded, twist the ends together.
- Smooth and shape the log so it is evenly shaped.
- Place on a flat dish and refrigerate until firm.
Recipe tips
- Make certain your butter is very soft, but not melted.
- If your head of garlic is on the smaller size, feel free to use two heads of garlic.
- The refrigerated butter should be used within three weeks.
- The butter log can be frozen. To use, simply remove from the freezer and slice off the amount you need while still frozen. Return the butter log to the freezer and use the sliced butter as you'd like.
Frequently asked questions
Compound butter is butter that has additional ingredients added to it to change or enhance the flavor of the butter.
Variations
Feel free to add your favorite fresh herbs to this compound butter. Some favorites include fresh thyme or fresh rosemary.
You could also add ground black pepper, red pepper flakes, or a sprinkling of smoked paprika.
Serving suggestions
Roasted garlic butter can be used in so many different ways. Some ideas include:
- Spread on sliced French bread
- Add to garlic toast
- Add a dollop or a slice to a grilled steak, chicken breast or fish fillet.
- Rub on corn on the cob
- Spread over cooked potatoes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious condiment recipes!
Roasted Garlic Butter
Equipment
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- sprinkle salt
- ½ cup butter (salted butter at room temperature)
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat oven to 350°F
- Cut the top off the head of garlic to expose the cloves.1 head garlic
- Place the head of garlic on a piece of foil with the exposed cloves facing up. Bunch the foil up to form a pouch for the garlic. Drizzle olive oil over the top of the garlic. Sprinkle with salt.1 tablespoon olive oil, sprinkle salt
- Seal the foil and place in a baking dish. Place in the oven and bake for 40-50 minutes until cloves are soft and fragrant.
- Remove the garlic from the oven and carefully unwrap the foil. Allow garlic to cool enough to handle.
- Squeeze the head of garlic so the cloves are pushed up out of the head.
- Place in a bowl and mash roasted garlic with a fork.
- Place softened butter in a bowl and mix with a mixer until very smooth and creamy.½ cup butter
- Fold in mashed garlic and chopped parsley.1 tablespoon fresh parsley
- Serve right away or form into a log wrapped in waxed paper or plastic wrap and refrigerate until hardened (see photos above). Slice and place on the top of grilled meat.
Notes
- Make certain your butter is very soft, but not melted.
- If your head of garlic is on the smaller size, feel free to use two heads of garlic.
- The refrigerated butter should be used within three weeks.
- The butter log can be frozen. To use, simply remove from the freezer and slice off the amount you need while still frozen. Return the butter log to the freezer and use the sliced butter as you'd like.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Karen Lancaster says
I used on sourdough bread. Yummy! Will try on a steak next.
Kathy says
Perfect! Let me know how you like it on a steak! 🙂