Roasted Garlic Herb Compound Butter Recipe

I spent an afternoon perfecting my Roasted Garlic And Herb Butter made with a whole head of garlic, and I’m eager to share the unexpected step that ties it all together.

I never get tired of a butter that changes dinner. My roasted garlic herb compound butter starts with unsalted butter and a whole head of garlic roasted until it’s silky and mashed into the butter.

The smell alone makes you want to try it on everything. It’s kind of the ultimate Roasted Garlic And Herb Butter, and once you try this Compound Butter Recipe you’ll be thinking of new ways to use it.

I screw up sometimes, but this blend forgives you, melts gloriously, and makes simple food suddenly feel worth bragging about.

Ingredients

• Unsalted butter: Rich in calories and fat, little protein, it’s super creamy and honestly addictive.
• Roasted garlic: Sweet mellow garlic, gives umami and tiny fiber, more savory than sharp.
• Olive oil: Adds healthy monounsaturated fats, helps roast garlic, gives smoother mouthfeel.
• Parsley: Bright herb rich in vitamin C and K, cuts richness, freshens flavors.
• Chives: Mild oniony pop, tiny nutrients, mostly aroma and pretty garnish honestly.
• Thyme: Tiny leaves bring earthy floral notes, some antioxidants, deepen savory profile.
• Lemon zest: Optional bright citrus oil, adds acidity and zip, cuts buttery heaviness.
• Black pepper: Ground pepper adds mild heat, enhances other flavors, no real calories.

Ingredient Quantities

• 1 cup (226 g, 2 sticks) unsalted butter softened
• 1 head garlic roasted and mashed, about 2 tablespoons
• 1 tablespoon olive oil for roasting the garlic
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves, minced
• 1 teaspoon lemon zest (optional)
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil or put in a small ovenproof dish and cover, roast 35 to 45 minutes until very soft and caramelized.

2. Let the garlic cool enough to handle, then squeeze the cloves out into a small bowl and mash with a fork to a smooth paste, scraping in any buttery juices from the foil.

3. Make sure 1 cup unsalted butter is softened to room temperature. If it isnt soft, zap it in the microwave for 5 to 8 seconds just till pliable, dont melt it.

4. Beat the softened butter with a fork or mixer until smooth and fluffy.

5. Fold in the roasted garlic paste (about 2 tablespoons), 2 tablespoons finely chopped flat leaf parsley, 1 tablespoon finely chopped chives, 1 teaspoon minced thyme, 1 teaspoon lemon zest if using, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Mix until evenly combined, then taste and adjust salt or lemon if needed.

6. Spoon the butter onto a sheet of plastic wrap, roll into a log by tightly wrapping and twisting the ends to seal, or pack into a small jar if you prefer. Chill in the fridge until firm, about 1 to 2 hours.

7. Use slices on a hot steak, melted over roasted vegetables, or on baked potatoes. For quick service, slice the chilled log into rounds so they melt fast.

8. Store in the refrigerator up to 2 weeks or freeze up to 3 months. To freeze for easy portions, slice the log, flash freeze the rounds on a tray, then transfer to a sealed bag or container.

9. Tip: Dont waste the extra roasted garlic juices left in the foil, theyre great stirred into the butter or mixed into dressings. Also avoid using butter that is too warm or the compound butter will turn greasy.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Small ovenproof dish or a sheet of aluminum foil for roasting the garlic
3. Chef’s knife for slicing the garlic top and chopping herbs
4. Cutting board
5. Small bowl for squeezing and mashing the roasted garlic
6. Medium mixing bowl for beating and mixing the butter
7. Electric mixer or a fork (mixer is faster, fork works fine if you dont have one)
8. Rubber spatula or spoon to scrape the buttery juices and fold ingredients
9. Plastic wrap to form a log or a small jar plus a freezer bag or airtight container for storage

FAQ

Roasted Garlic Herb Compound Butter Recipe Substitutions and Variations

• Unsalted butter: Use salted butter but cut back the added salt by about 1/2 teaspoon; or try ghee or cultured butter for a nuttier note; for dairy free use a vegan butter spread in the same amount.
• Roasted garlic about 2 tablespoons: Swap with 3 to 4 raw cloves minced for a sharper garlic punch, or 1 to 2 tablespoons jarred roasted garlic for the same mellow sweetness, or 1/2 teaspoon garlic powder in a pinch.
• Fresh herbs parsley, chives, thyme: Substitute parsley with basil or cilantro for a different green flavor; use thinly sliced scallions or a little minced shallot instead of chives; replace thyme with finely chopped rosemary or 1/4 teaspoon dried thyme per teaspoon fresh.
• Lemon zest: Use 1/2 teaspoon fresh lemon juice added at the end for brightness, a pinch of citric acid if you have it, or orange zest for a sweeter citrus twist.

Pro Tips

– Roast the garlic low and slow if you can, and check it early. If the tops look dark, it can still be soft inside, so squeeze a clove to test doneness. Keep the foil loose so steam can circulate, and save every sticky drop from the foil to stir back into the butter for extra flavor.

– Get the butter just soft enough to leave an indentation with your finger but not shiny or greasy. If you overwarm it the butter will separate and feel oily; if it’s too firm, grate or cube it first so it whips up fluffy without melting from friction.

– Whip the butter first until it’s light and airy, then fold in the garlic and herbs with a spatula. That keeps the garlic evenly distributed without warming the butter too much. Taste and adjust salt last, since roasted garlic varies a lot in intensity.

– Finely mince the herbs and use a microplane for the lemon zest so you don’t get bitter pith. If you want a prettier log, reserve a teaspoon of chopped herbs and press them onto the outside of the rolled butter before chilling.

– For storing and portioning, slice the chilled log into rounds and flash freeze them on a tray before bagging, or freeze in a rigid container with as much air removed as possible. Thaw in the fridge so it stays firm and doesn’t weep, and use within a few months for best flavor.