This roasted garlic butter is well worth making because you can use it in so many ways.
Make it in advance and slather it on steaks, vegetables or make your own garlic bread. The possibilities are endless.
So easy and so delicious.
Butter is used in so many dishes, sweet and savoury, but adding roasted garlic to it really takes it to the next level.
When the garlic is roasted in the oven, the harsh aroma is replaced by something sweet and nutty and totally irresistable.
The hard garlic cloves become reduced to a creamy paste that is easy to blend, so this roasted garlic butter recipe is a match made in heaven.
There are so many ways you can use it, as a simple sauce for steak or to jazz up a jacket potato.
You will find this so versatile, so it's best to whip up a batch to keep in the fridge.
❤️ Why you will love this recipe
✔️ Make in advance.
✔️ Versatile uses.
✔️ Great for cooking with.
✔️ Creamy and delicious.
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- butter - use salted or unsalted butter. If you use salted butter, you may wish to reduce the extra salt. The butter needs to be soft.
- oil - vegetable or olive oil for roasting.
- salt - flaked sea salt.
- pepper - freshly ground black pepper.
- parsley - fresh parsley.
- garlic - whole bulb of garlic with the casing left on.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- small oven tray
- sharp knife
- pastry brush
- aluminium foil
- chopping board
Place the bulb of garlic on a chopping board and carefully slice off a small amount from the top to expose the flesh of the garlic cloves.
💭 Top Tip
- Take off any loose skin and leave the rest intact as it helps to protect the garlic when roasting.
Place the garlic on a piece of foil and cover with oil.
Loosely scrunch the foil together.
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and roast for 25 minutes.
Leave the roasted garlic to cool for 5 minutes and then carefully open the foil.
Put the softened butter in a bowl and mash it with a fork to spread it out.
Carefully remove the cloves of garlic and squeeze out the flesh.
Mash it with a fork to make it smooth.
Chop the parsley and add it to the butter along with the pepper and garlic.
Mix to combine all of the ingredients.
Season with salt to taste.
It can be used straight away or placed in the fridge to firm up.
🥗 Serve with
Roasted garlic and herb butter is a great condiment for simply grilled or baked fish, meat or vegetables.
You can also use it in sandwiches and to make garlic bread.
Here are some of the ways I use it.
- Add to mashed swede or potatoes.
- Roasted garlic butter for steak - forget making a sauce and serve baked salmon or grilled steak with a knob of butter on top.
- Mash into a jacket potato or add to boiled new potatoes.
- Delicious in a chicken or steak sandwich.
- Make garlic bread. Slice a baguette almost through every inch or 2 centimetres and butter each piece. Wrap in foil and bake at 200 C / 400 F / 180 FAN / Gas 6 for 15 minutes.
- Herbs - leave the parsley out or try basil, oregano or sage.
- Refrigerator - cover and store in the fridge for up to a week.
- Freezer - wrap well in an airtight container and freeze for up to 4 months. Defrost overnight in the refrigerator.
🍱 Prepare in Advance
- Prepare the roasted garlic compound butter in advance and store in the fridge for up to a week.
I always keep my butter in a butter dish in a kitchen cupboard. However, room temperature isn't always enough to keep butter spreadable.
Knife - cut the butter into smaller pieces and spread out on a plate.
Microwave - use the defrost setting or 30% setting and soften in 10 second increments.
Rolling pin - place the butter in a plastic bag or between 2 pieces of baking parchment and use a rolling pin to pound it.
Grater - use a box grater and the butter will soften quickly.
Hot container - use a pyrex jug or a mug and fill it with boiing water for 5 minutes. Put the butter on its end on a plate or board and turn the container upside down over the butter. Leave for about 30 minutes.
More sauces and spreads recipes
- Whiskey Sauce
- Garlic Butter Sauce
- Sauce Choron
- Potted Shrimps
- Smoked Salmon pâté
- Tuna Pâté
- Watercress Sauce
Roasted Garlic Butter
- small oven tray
- Sharp knife
- Pastry brush
- Aluminium foil
- Chopping board
- 250 g butter
- 1 teaspoon oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon parsley
- 1 bulb garlic
- Place the bulb of garlic on a chopping board and carefully slice off a small amount from the top to expose the flesh of the garlic cloves.
- Place the garlic on a piece of foil and cover the cut part with oil.
- Loosely scrunch the foil together.
- Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and roast for 25 minutes.
- Leave the roasted garlic to cool for 5 minutes and then carefully open the foil.
- Carefully remove the cloves of garlic and squeeze out the flesh.
- Mash it with a fork to make it smooth.
- Chop the parsley and add it to the butter along with the pepper and garlic.
- Mix to combine all of the ingredients.
- Season with salt to taste.
- It can be used straight away or place in the fridge to firm up.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
Sauces and Spreads
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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