If you love buttery, garlicky flavors that elevate everything from crusty bread to roasted veggies, then you are in for a treat with this Roasted Garlic Butter Recipe. This luscious spread transforms humble garlic into a golden, mellow, and deeply flavorful butter that melts perfectly on warm dishes. It’s creamy, rich, and carries subtle umami notes from anchovy paste and parmesan, making it a sensational addition to your culinary repertoire. Once you make this, you’ll want to keep a jar handy for quick flavor upgrades anytime!
Ingredients You’ll Need
The magic of this Roasted Garlic Butter Recipe comes from using simple, quality ingredients that together create a harmony of taste and texture. Each element is carefully chosen to add richness, depth, or freshness to the final result.
- Large head of garlic: Roasting this mellows the sharpness, bringing out sweet and nutty flavors essential to the butter.
- Olive oil: Helps the garlic roast evenly and adds a subtle fruity note.
- Pinch of salt: Enhances the natural sweetness of the garlic and balances flavors.
- Unsalted butter (softened): The creamy base that carries the roasted garlic and other ingredients; use high quality for the best taste.
- Roasted garlic (from above): Concentrated, soft, and flavorful, this is the heart of the recipe.
- Anchovy paste or finely chopped anchovies: Adds umami depth that makes the butter savory without tasting fishy.
- Parmesan cheese (finely grated): Brings a salty, nutty character and a touch of texture.
- Cooking salt or kosher salt: Just a little to bring all the ingredients together.
- Fresh parsley (finely minced, optional): Adds a pop of color and bright, fresh notes to balance the richness.
How to Make Roasted Garlic Butter Recipe
Step 1: Roast the Garlic
Begin by preparing a large head of garlic. Separate the cloves but keep the skins on—it’s important for roasting to protect the garlic while allowing it to caramelize beautifully. Drizzle with a teaspoon of olive oil and sprinkle a pinch of salt over it. Wrap the garlic head in foil and roast it at 140°C (285°F) for about one hour, or until the cloves are soft and golden. The slow, gentle roasting brings out an irresistible sweetness and smooth texture.
Step 2: Squeeze Out the Roasted Garlic
Once the garlic is cool enough to handle, squeeze the softened roasted cloves out of their skins into a small bowl. The roasted garlic should be soft and almost buttery on its own. If you’re making this alongside a roast, you can place the foil-wrapped garlic in the oven together with your meat to save time and infuse that roast aroma into the garlic.
Step 3: Combine the Ingredients
In a mixing bowl, add the softened unsalted butter and the freshly roasted garlic cloves. Mix until the garlic is fully incorporated into the butter. Then, blend in one teaspoon of anchovy paste (or finely chopped anchovies) to give your butter that savory, umami punch. Stir in the finely grated parmesan cheese and sprinkle in about a quarter teaspoon of salt, adjusting to taste. If you have parsley, fold in one tablespoon of finely minced fresh parsley to add a burst of color and freshness. Mix thoroughly until the butter is smooth and all ingredients are evenly combined.
Step 4: Chill and Serve
Spoon your roasted garlic butter onto a piece of parchment paper or into a small container and chill it in the fridge for at least an hour to let the flavors meld. Chilling also helps the butter firm up so it’s easy to slice or spread. The end result is an irresistible, golden butter that’s bursting with rich roasted garlic flavor, subtle umami, and cheesy goodness.
How to Serve Roasted Garlic Butter Recipe
Garnishes
Sprinkle a tiny bit of chopped fresh parsley or a dusting of extra parmesan on top when serving to brighten the rich butter visually and aromatically. A slight crack of freshly ground black pepper can also enhance the flavor.
Side Dishes
This butter is a dream spread for crusty artisan bread or warm dinner rolls. It also elevates roasted or grilled vegetables like asparagus, potatoes, or mushrooms with rich, mellow savoriness. Dollop it onto steaming grilled steaks or roasted chicken to add complex layers of flavor. Even spread on corn on the cob or swirled into creamy mashed potatoes, it works wonders.
Creative Ways to Present
Shape the Roasted Garlic Butter Recipe into small logs using parchment paper, then slice into coins for elegant presentation at dinner parties. You can also scoop it into mini ramekins for a rustic table display or dollop it onto warm baguette slices as part of an appetizer spread. For a fun twist, mix extra herbs like thyme or rosemary for seasonal variations.
Make Ahead and Storage
Storing Leftovers
Store your roasted garlic butter in an airtight container in the refrigerator. It will keep its freshness and flavor for up to two weeks, making it easy to grab a pat whenever you want to boost a dish.
Freezing
This butter freezes beautifully. Portion it into small logs or spoonfuls wrapped tightly in plastic wrap and stored in freezer bags. Frozen roasted garlic butter maintains its quality for up to three months. Thaw overnight in the fridge before use.
Reheating
The best way to enjoy your roasted garlic butter is at room temperature or slightly softened so it spreads easily. If needed, gently warm it in the microwave for just a few seconds to soften, but avoid melting it completely to preserve its texture and flavor balance.
FAQs
Can I use regular garlic instead of roasting it?
Raw garlic has a much sharper and more pungent taste compared to roasted. Roasting mellows the garlic, bringing out a sweet, nutty flavor that blends beautifully with the butter, so for this recipe, roasting is key to achieving that smooth richness.
Is anchovy paste necessary?
Anchovy paste adds a subtle savory depth without making the butter taste fishy. If you prefer, you can omit it, but the butter won’t have quite the same complex umami flavor that makes it so special.
Can I make this butter dairy-free?
For a dairy-free version, you could substitute the unsalted butter with a plant-based spread, but be aware the flavor and texture may differ slightly, and choosing a butter alternative with a mild flavor would be best.
How long does roasted garlic keep before adding to butter?
You can store roasted garlic in an airtight container in the refrigerator for up to a week if you want to prep it in advance. Otherwise, roasting fresh garlic before making the butter ensures the best flavor and texture.
What dishes work best with roasted garlic butter?
This butter shines on freshly baked bread, grilled meats, roasted vegetables, and even stirred into pasta or mashed potatoes. It adds instant indulgence to almost any savory dish!
Final Thoughts
There is something truly magical about the way roasted garlic transforms when combined with rich, creamy butter and just the right extras. This Roasted Garlic Butter Recipe is a kitchen winner that’s easy to make yet impressively flavorful. Whether you spread it on warm bread or melt it over a juicy steak, it’s guaranteed to make your meals sing with flavor. I hope you enjoy making and sharing it as much as I do!
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Roasted Garlic Butter Recipe
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Total Time: 37 minutes
- Yield: 8 servings
- Category: Condiment
- Method: Roasting
- Cuisine: Western
Description
This Roasted Garlic Butter recipe combines the mellow sweetness of slow-roasted garlic with savory anchovy paste, sharp parmesan, and fresh parsley for a rich, flavorful compound butter that’s perfect for spreading on bread, melting over grilled meats, or jazzing up your favorite vegetables.
Ingredients
Roasted Garlic
- 1 large head of garlic (separate the cloves but keep skin on)
- 1 tsp olive oil
- Pinch of salt
Compound Butter
- 2 tbsp roasted garlic (prepared 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
- Roast the Garlic: Preheat your oven to 140°C (285°F) or 120°C fan-forced. Take the separated but skin-on garlic cloves, toss them in olive oil and a pinch of salt, then wrap them tightly in foil. Place the wrapped garlic in the oven and roast for 30 minutes until the cloves become soft, golden, and caramelized.
- Prepare the Roasted Garlic: Once fully cooled, squeeze the soft roasted garlic cloves out of their skins into a small bowl. Mash them into a smooth paste with a fork.
- Mix Compound Butter: In a mixing bowl, combine the softened unsalted butter, mashed roasted garlic, anchovy paste (or minced anchovies), finely grated parmesan, cooking or kosher salt, and minced parsley if using. Mix thoroughly until all ingredients are evenly incorporated.
- Chill and Store: Spoon the butter mixture onto a piece of parchment or plastic wrap, shape it into a log or block, then tightly wrap and refrigerate for at least an hour to firm up. Use within a week, or freeze for longer storage.
Notes
- Note 1: Anchovy paste adds a rich umami depth to the butter without overpowering the garlic. If unavailable, finely chopped whole anchovies are a good substitute.
- This compound butter is excellent on roasted meats, grilled vegetables, or spread on warm bread.
- Ensure the butter is softened to room temperature before mixing for a smooth consistency.
