Roasted Garlic Compound Butter
There is nothing more delicious than the smell of roasted garlic. This mouthwatering Roasted Garlic Compound Butter recipe is the perfect companion to a beautiful ribeye steak or perfectly steamed vegetables. It’s rich and flavorful and will delight your tastebuds and your guests!
Table of contents
How to roast garlic
In this house, roasted garlic is a staple. It has been for many, many years. In the 90s, roasted garlic and accessories like terracotta bakers were all the rage. I had my baker for years until it finally cracked and, therefore, unusable. However, I quickly learned that you don’t need a vessel to roast garlic in; a piece of aluminum foil works fine and is less messy. These days, depending on the mood, I use foil or a petite Le Creuset ceramic cocotte (pictured below), and I get the same wonderfully delicious roasted garlic.
So, how easy is it to roast garlic? Very. How delicious are the smells in your house when you are roasting it? Very. You only need 4 ingredients for roasting garlic at home:
- 1 large head of fresh garlic, top removed
- 1 tablespoon of olive oil
- 2 small sprigs fresh thyme (or 1/2 teaspoon of dried)
- pinch of kosher salt and pinch of fresh pepper
Directions using a covered oven-safe dish
Preheat oven to 375º Fahrenheit.
Using a sharp knife, remove about 1/4 to 1/3 of the top of the garlic head (pointed part of the garlic head) so the cloves are exposed. Place the garlic head in the oven-safe dish.
Drizzle with olive oil. Typically, I use about 1 tablespoon of olive oil per head of garlic. However, you want to ensure the garlic head is covered in olive oil. Nestle the fresh thyme sprigs on top of the garlic head. Sprinkle with kosher salt and fresh ground black pepper.
Cover and roast for about 45 minutes. The garlic will be done when it’s caramelized to a golden brown color and is soft.
Directions using aluminum foil
Preheat oven to 375º Fahrenheit.
Using a sharp knife, remove about 1/4 to 1/3 of the top of the garlic head (pointed part of the garlic head) so the cloves are exposed.
Cut a piece of heavy-duty aluminum foil paper that is large enough to envelop the garlic completely.
Drizzle with olive oil. Typically, I use about 1 tablespoon of olive oil per head of garlic. However, you want to ensure the garlic head is covered in olive oil. Nestle the fresh thyme sprigs on top of the garlic head. Sprinkle with kosher salt and fresh ground black pepper.
Seal the foil paper and place the foil-wrapped garlic on a small-rimmed baking sheet. Roast for about 45 minutes. The garlic will be done when it’s caramelized to a golden brown color and soft. Allow the garlic to be cool enough to handle, and carefully remove the garlic head from the foil, as hot oil will be inside.
Ingredients for roasted garlic compound butter
My recipe is simple. It’s the base for my Charred Scallion Compound Butter, which I adjusted to make savory and fragrant roasted garlic butter.
To make the Roasted Garlic compound butter, you need the following ingredients. In addition, a small food processor helps the process go quickly, but you can certainly use a fork to combine the ingredients.
- 1 stick of unsalted butter or 1/2 cup softened.
- 1 tablespoon soy sauce, low-sodium
- 1 whole head of roasted garlic, roasted garlic cloves removed from the skins.
- Pinch of kosher salt
- Pinch of freshly ground pepper
How to make Roasted Garlic compound butter
Using a food processor, combine all the ingredients in the food processor bowl and pulse until thoroughly blended. Make sure you scrape the sides of the bowl if any chunks of garlic remain. You can pulse to make the butter as chunky or as smooth as you like. I prefer somewhere in the middle. Taste for salt and adjust the Roasted Garlic compound butter as needed. Remove the butter from the food processor bowl and either form a small log or place it in a container with a tight-fitting lid.
If you don’t have a food processor, add all the ingredients to a small bowl and use a fork to blend the butter, low-sodium soy sauce, salt, pepper, and roasted garlic cloves well. Use the tines of the fork to push through the garlic and butter so they break down. This is easy to do, as the garlic and butter are soft.
How to use Roasted Garlic Butter
Once you’ve made this Roasted Garlic Compound Butter, you will find many ways to use it. Below are some great tips on how to use this delicious butter…guaranteed it won’t last long!
- Grilled garlic bread: Slice a loaf of French bread lengthwise. Generously slather the Roasted Garlic butter onto the bread. Sprinkle with parmesan cheese and fresh herbs. Toast on the grill until the bread is toasted. Slice and serve.
- Add to pasta for an extra flavor bomb, like my Roasted Garlic and Shrimp Spaghetti.
- Add a tablespoon to couscous to add a garlicky twist to Lemon thyme couscous with olives.
- Substitute my Roasted Garlic Butter for Charred Scallion Compound Butter for a delicious finish to a steak.
- Add to quinoa or rice a pop of flavor, such as Roasted Vegetable Quinoa with Feta or Warm Quinoa with Roasted Asparagus and Peppers.
- Add the Roasted Garlic Compound butter to plain steamed vegetables for some garlicky deliciousness or to my sauteed mushrooms in my Ultimate Antipasto Platter.
- Spread a generous amount of butter onto a whole chicken for a flavorful roast chicken.
Storage
This Roasted Garlic Compound butter will last one month in the refrigerator and up to three months in the freezer.
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Roasted Garlic Compound Butter
June 12, 2024Ingredients
Roasted garlic
- 1 large head fresh garlic top removed
- 1 tablespoon of olive oil
- 2 sprigs fresh thyme sprigs
- pinch of kosher salt and pinch of fresh black pepper
Roasted Garlic Compound Butter
- 1 stick butter or 1/2 cup softened unsalted
- 1 tablespoon soy sauce low-sodium
- 1 whole head of roasted garlic roasted garlic cloves removed from the skins.
- Pinch of kosher salt
- Pinch of freshly ground black pepper
Instructions
How to Roast Garlic
- Preheat oven to 375º Fahrenheit.
- Using a sharp knife, remove about 1/4 to 1/3 of the top of the garlic head (pointed part of the garlic head) so the cloves are exposed. Place the garlic head in the oven-safe dish.
- Drizzle with olive oil. Typically, I use about 1 tablespoon per head. However, you want to ensure the garlic head is covered in olive oil. Nestle the fresh thyme sprigs on top of the garlic head. Sprinkle with kosher salt and fresh ground black pepper.
- Cover and roast for about 45 minutes. The garlic will be done when it’s caramelized to a golden brown color and is soft to the touch.
How to make Roasted Garlic Compound Butter
- Add 1 stick or 1/2 cup of softened, unsalted butter to the bowl of a food processor.
- Add 1 tablespoon low-sodium soy sauce, 1 head of roasted garlic removed from the skin, a pinch of kosher salt, and freshly ground black pepper.
- Pulse until thoroughly combined. Remove from the food processor bowl and place in a glass bowl with a lid or roll into a small log and tightly wrap with plastic wrap.
- NOTE: if you don't have a food processor, use a fork and work the butter-garlic mixture through the tines of the fork. Work the butter until it looks thoroughly blended.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
