Roasted Garlic Butter

No ratings yet

This roasted garlic butter is made with two full heads of oven roasted garlic mashed into salted butter for a deep sweet caramelised flavor and a beautifully rustic texture with golden garlic pieces throughout.

Prep Time10

Cook Time50

Cooling Time30

Total Time1 30

Course: Condiment

Cuisine: American

Servings: tablespoons

Calories: 116kcal

Author: Dannyelle Nicolle-Ramjist

Ingredients

1 cup butter room temperature
2 heads garlic
4 teaspoons olive oil

Instructions

Preheat oven to 400°F (200°C). Slice a quarter inch off the top of each garlic head to expose the cloves. Place each head on a square of foil or parchment paper large enough to wrap completely.
2 heads garlic
Drizzle 2 teaspoons of olive oil over the exposed cloves of each head. Wrap the foil or parchment up and around each head twisting at the top to seal. Place in the oven.
4 teaspoons olive oil
Roast for 40 to 50 minutes until cloves are deeply golden, completely soft when tested with the tip of a sharp knife. Remove from oven and cool completely to room temperature.
Hold each cooled garlic head over a bowl and squeeze firmly from the bottom to pop out the roasted cloves. Or use the tip of a knife to work out each individual garlic clove from the skin. Use the equivalent of one and a half heads worth of cloves in the butter. Reserve remaining cloves for garnish.
Place softened butter in the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer. Add the roasted garlic cloves and mix on medium speed until the butter is whipped and the garlic is broken up and distributed throughout with visible golden pieces remaining.
1 cup butter
Taste and adjust. Add more reserved roasted garlic cloves if desired. Transfer to a clean jar. Garnish with a few whole roasted cloves pressed into the top if desired. Store in the refrigerator. Remove 30 minutes before serving to soften to a spreadable consistency.

Notes

If using unsalted butter add fine sea salt to taste in Step 5.
The roasted garlic can be prepared a few days ahead and stored in the refrigerator. Bring back to room temperature before mixing into the butter.
Some uneven caramelisation and darker bits on the roasted garlic cloves are completely fine and desirable. They add complexity and depth to the finished butter.
Store in an airtight container in the refrigerator for up to a week. Freeze for up to three months.

Nutrition