This easy homemade roasted garlic butter (aka garlic compound butter) requires just 3 ingredients (with tons of optional add-ins) and can be made from scratch or with pre-made butter for a mouthwatering addition to veggies, meats, garlic bread, and more!
If you haven’t already got roasted garlic to hand, then first, it’s time to prepare that (otherwise, skip this step). To do so: slice the top 2 inches of the garlic head and drizzle or brush with a bit of olive oil.
Wrap in a parchment paper or aluminum foil parcel and then roast in a pre-heated oven at 400ºF/200ºC for between 30-40 minutes, until golden and tender.For even more caramelized garlic, remove the foil/parchment from the garlic head at the end. Then continue to roast or broil for a few more minutes until darker. You can also read all my top tips and tricks for roasted garlic here!
Step 2: Mix the Roasted Garlic Butter
Once ready, allow the garlic to cool slightly (until you can handle it). Then use your hands to easily pop out the roasted garlic cloves into a small bowl and mash with a fork.
Combine the softened butter with the roasted garlic, mix, and season with salt, to taste.OR add all the ingredients to a small blender and process until combined.
You can either use the butter immediately, transfer it to the fridge to set in the bowl, OR roll it into a log wrapped in parchment paper/wax paper (or plastic wrap) before transferring it to the fridge.It’s best to allow it to come back to room temperature before spreading.
How to Store
Makeahead: you can roast the garlic 1-2 days in advance. Then store it wrapped tightly in the fridge until ready to make the recipe.Store: store the roasted garlic butter either tightly wrapped or in an airtight container in the fridge for between 3-4 days. While it won’t turn "bad" after that, there is a risk of botulism due to the garlic being in an anaerobic environment, so I don’t recommend consuming it past that.Freeze: you can freeze the roasted garlic compound butter for up to two months. Allow it to thaw overnight in the refrigerator before using (or defrost it in the microwave for just 10-20 seconds).
Can I use raw garlic? Technically you can, and it tastes nice. However, this roasted garlic butter is truly decadent and moreish and is a must-try! If using fresh garlic, reduce the amount (use between 2-3 garlic cloves) as the flavor will be much stronger.
Could I use ghee? If you plan to use the garlic butter melted, then feel free to use ghee in place of butter. However, for thick, spreadable compound butter, use regular butter.
Can I use vegan butter? Absolutely, the process will be exactly the same.
Adjust the texture: you can hand mash/mix the garlic compound butter or add all the ingredients and process until smooth. The first will result in a chunkier texture, while the latter will be a smooth and creamy whipped garlic butter.
Adjust the amount of garlic used: based on how strong you want the flavor.
Optional Add-ins and Variations:
Lemon: you can add lemon to make this into a lemon garlic butter sauce or hardened compound butter. To do so, add the juice (if making the melted garlic butter sauce) and zest of one lemon and a handful of chopped parsley and/or chives.
Parmesan: to make garlic parmesan butter, mix around ¼ cup of freshly grated parmesan and a pinch of Italian seasoning.
Smoked paprika: this adds a wonderful smoky depth and would work in the regular version or either of the two options above (especially the garlic parmesan butter).
Herbs: there are tons of herbs that pair well with roasted garlic. You could make rosemary garlic butter (wonderful with lemon zest too), garlic parsley butter, garlic basil butter, garlic chive butter, garlic thyme butter, etc. Add the herbs finely chopped (about a Tbsp).
Black pepper: add a subtle "heat" with the addition of cracked black pepper (to taste).
Garlic truffle butter: for this version, I like to use a tablespoon of chopped fresh herbs along with either some truffle salt OR truffle pâté/paste.
Honey garlic butter: last but not least, this sweet and savory DIY garlic butter is made as a melted butter sauce rather than hard compound butter usually. Use equal parts butter and honey with a squeeze of lemon juice and chopped parsley, too. Add a little chili sauce or pinch of cayenne pepper for some heat.
Check the blog post for more compound butter recipes and serving suggestions!