Roasted Garlic Herb Compound Butter Recipe

I finally perfected a Roasted Garlic And Herb Butter made with a whole head of garlic that has a surprising twist you will want to know before your next steak, roasted vegetables, or potato.

I’ve been obsessed with a little thing I call Roasted Garlic Herb Compound Butter. It uses good unsalted butter and a whole head of roasted garlic, smashed into a soft, almost spreadable paste.

Slap a scoop on a hot steak or on roasted veggies and suddenly everything is better, like somebody upgraded dinner while you blinked. I keep telling friends this Roasted Garlic And Herb Butter is my secret.

It’s basically a Compound Butter Recipe that acts fancy without you having to try that hard, and you’ll probably eat too much. Try it once and you’ll remember it for weeks.

Ingredients

• Butter: Rich, mostly fat with vitamin A, makes sauce creamy and indulgent, quite calorie dense.
• Roasted garlic: Savory, mellowed garlic with immune boosting compounds, small fiber and few carbs.
• Parsley: Bright herb, vitamin K and C, adds freshness and a slight herbaceous bite.
• Chives: Mild oniony hit, vitamin K, low calories, gives gentle onion flavor without heat.
• Lemon zest: Concentrated citrus oils, bright tang, tiny vitamin C, lifts and balances richness.
• Olive oil: Optional for silkier texture, monounsaturated fats, heart friendly and smooth mouthfeel.

Ingredient Quantities

• 8 oz unsalted butter, softened (1 cup, 2 sticks)


• 1 head garlic, roasted (yields about 2 tablespoons roasted garlic)


• 2 tablespoons fresh parsley, finely chopped


• 1 tablespoon fresh chives, chopped


• 1 teaspoon fresh thyme leaves, chopped


• 1 teaspoon lemon zest


• 3/4 teaspoon kosher salt (or 1/2 teaspoon fine sea salt)


• 1/4 teaspoon freshly ground black pepper


• 1 teaspoon olive oil, optional for a silkier texture

How to Make this

1. Preheat oven to 400 F. Slice about 1/4 inch off the top of the garlic head to expose the cloves, place it on a square of foil or in a small dish, drizzle with the 1 teaspoon olive oil (this helps roast it and also gives a silkier butter), wrap the foil or cover the dish and roast 35 to 45 minutes until cloves are very soft and caramelized.

2. While the garlic roasts, cut 8 oz unsalted butter into cubes and let it soften at room temp for 20 to 30 minutes. If you’re in a hurry, microwave in 5 to 7 second bursts until just soft, don’t melt it.

3. When the garlic is cool enough to handle, squeeze or spoon about 2 tablespoons roasted garlic from the head into a small bowl, mash with a fork until mostly smooth.

4. Finely chop 2 tablespoons fresh parsley, 1 tablespoon fresh chives and 1 teaspoon fresh thyme leaves, and zest 1 teaspoon lemon zest. Keep the herbs small so the butter spreads nicely.

5. In a medium bowl combine the softened butter, mashed roasted garlic, chopped herbs, lemon zest, 3/4 teaspoon kosher salt (or 1/2 teaspoon fine sea salt), and 1/4 teaspoon freshly ground black pepper. If you didn’t drizzle the garlic with oil, add the optional 1 teaspoon olive oil now for extra silkiness.

6. Use a fork or spatula to thoroughly mix and smear the butter so the garlic and herbs are evenly distributed. Taste and adjust salt or pepper if needed.

7. Turn the compound butter onto a sheet of plastic wrap or parchment, shape into a log about 1 1/2 to 2 inches thick, roll tightly and twist the ends to seal. Alternatively press into a small airtight container if you prefer.

8. Chill the log in the fridge until firm, at least 30 to 60 minutes. If you need it firmer quick, pop it in the freezer for 10 to 15 minutes. If the butter gets too soft while mixing, stick it back in the fridge for 10 minutes then finish.

9. Store refrigerated up to 2 weeks or freeze up to 3 months. Slice rounds to melt over steak, roasted vegetables or baked potatoes, or dot on hot veggies straight from the oven.

Equipment Needed

1. Oven set to 400 F
2. Foil square or small ovenproof dish for roasting the garlic
3. Sharp chef’s knife and cutting board
4. Small bowl and fork for squeezing and mashing the roasted garlic
5. Microplane or fine grater for lemon zest
6. Measuring spoons for salt, pepper and the optional olive oil
7. Medium mixing bowl and spatula or fork for blending the butter and herbs
8. Plastic wrap or parchment (or a small airtight container) to shape and store the butter log
9. Refrigerator and a bit of freezer space to chill the butter until firm

FAQ

Roasted Garlic Herb Compound Butter Recipe Substitutions and Variations

• Unsalted butter: use salted butter and cut the recipe salt by about half (start with 1/4 teaspoon), or swap to 8 oz vegan/butter alternative 1:1 for dairy free, or try cultured butter for a tangier, richer flavor.


• Roasted garlic: no roasted head? mash 1 teaspoon jarred roasted garlic or 1 1/2 teaspoons finely minced raw garlic (use less cause raw is sharper), or stir in 1/2 teaspoon garlic paste for convenience.


• Fresh herbs (parsley, chives, thyme): sub 2 tablespoons chopped basil or cilantro for a different fresh note, or use 1 tablespoon dried mixed herbs (reduce amount since dried are stronger) if you dont have fresh.


• Lemon zest: swap for 1/2 teaspoon fresh lemon juice or 1 teaspoon white wine vinegar for brightness, or use 1/2 teaspoon orange zest for a sweeter, fruitier twist.

Pro Tips

– Let the roasted garlic get completely cool before you mash it, otherwise it can make the butter go greasy. If the garlic is super soft push it through a sieve or mash really well so you dont get big stringy bits in your spread.

– Keep the butter just soft, not melty. If it starts to slump while you mix, stick it in the fridge for 10 minutes then finish, that way you get nice clean slices later and not a gloopy log.

– For extra smoothness use a food processor or electric mixer for 15 to 20 seconds, scraping the bowl once. If you prefer a more rustic texture just mash with a fork, both taste great so dont stress.

– Freeze the log in slices between pieces of parchment so you can grab single rounds quick. Also a sprinkle of flaky finishing salt or a little lemon zest right before serving makes it pop, so taste and adjust at the end.