Roasted Garlic and Herb Compound Butter is a simple yet luxurious way to elevate any dish. The rich, creamy butter is infused with caramelized roasted garlic and fragrant herbs, creating a velvety spread that melts beautifully. In just 10 minutes of prep and 40 minutes of roasting, you’ll unlock deep, savory flavors and a hint of sweetness from the garlic. Perfect for slathering on warm bread, melting over grilled steak, or tossing with roasted vegetables, this butter adds a gourmet touch to everyday meals.
The combination of smooth, golden butter and aromatic herbs like rosemary and thyme creates a symphony of textures and flavors. Each bite offers a balance of earthy, nutty, and slightly tangy notes, making it irresistible. Whether you’re hosting a dinner party or simply treating yourself, this compound butter is a versatile kitchen staple that’s as easy to make as it is delicious. Let it transform your cooking with its rich, savory charm.
What You’ll Need
- 2 heads of garlic (for roasting)
- 2 tablespoons olive oil (for coating the garlic)
- 1 cup (2 sticks/8oz/225g) unsalted butter (softened to room temperature)
- 1 ½ tablespoons fresh rosemary (minced; substitute with 1 ½ teaspoons dried rosemary if needed)
- 1 ½ tablespoons fresh thyme (minced; substitute with 1 ½ teaspoons dried thyme if needed)
- 1 ½ tablespoons fresh oregano (minced; substitute with 1 ½ teaspoons dried oregano if needed)
- ½ teaspoon flakey sea salt (or kosher salt, to taste)
How to Make It
- Preheat the oven to 400°F (200°C).
- Prepare the garlic: Cut the tips off the two heads of garlic to expose the cloves. Rub them with olive oil and wrap each head tightly in aluminum foil.
- Roast the garlic: Place the wrapped garlic, cut side up, on a baking sheet. Roast for 40 minutes, or until the cloves are soft and golden brown. Let cool to room temperature.
- Squeeze the garlic: Once cooled, squeeze the roasted garlic cloves into a medium bowl.
- Combine ingredients: Add the softened butter, minced rosemary, thyme, oregano, and flakey sea salt to the bowl with the garlic. Beat until everything is well combined.
- Shape the butter: Transfer the mixture to a piece of plastic wrap. Use the wrap to help shape the butter into a log.
- Chill: Refrigerate the butter for at least 2 hours, or until firm. Store in the refrigerator for up to 2 weeks, or slice and freeze for up to 2 months.
Perfect Pairings: Serving Suggestions
This Roasted Garlic and Herb Compound Butter is incredibly versatile! Spread it on warm crusty bread for an instant crowd-pleaser, or melt it over grilled steak, chicken, or fish for a burst of flavor. It’s also fantastic tossed with roasted vegetables, stirred into mashed potatoes, or even swirled into pasta for a quick and delicious sauce.
Storage Secrets: Keep It Fresh
Once prepared, store your compound butter in the refrigerator for up to 2 weeks. For longer storage, slice it into portions, wrap tightly in plastic wrap, and freeze for up to 2 months. This way, you’ll always have a flavorful boost ready to go for your meals!
Time-Saving Tips for Busy Cooks
If you’re short on time, roast the garlic in advance and store it in the fridge for up to 3 days. You can also use pre-minced herbs (1 teaspoon dried equals 1 tablespoon fresh) to speed up prep. Soften butter quickly by cutting it into cubes and letting it sit at room temperature for 10-15 minutes.
Recipe Variations: Mix It Up
Feel free to customize this butter to suit your taste! Swap out the herbs for parsley, chives, or tarragon, or add a pinch of red pepper flakes for a spicy kick. For a tangy twist, mix in a teaspoon of lemon zest or a splash of balsamic vinegar. The possibilities are endless!
Equipment Guidance: Tools You’ll Need
For this recipe, you’ll need a baking sheet, aluminum foil, a medium mixing bowl, and a hand mixer or spatula for blending. A piece of plastic wrap is essential for shaping the butter into a log. If you’re freezing portions, consider using parchment paper to separate slices for easy use later.
Roasted Garlic And Herb Compound Butter
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil
- 1 cup unsalted butter (2 sticks/8oz/225g, softened)
- 1 ½ tablespoons fresh rosemary (minced)
- 1 ½ tablespoons fresh thyme (minced)
- 1 ½ tablespoons fresh oregano (minced)
- ½ teaspoon flakey sea salt
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tips off of two heads of garlic to expose the cloves, rub with the olive oil, and wrap with aluminum foil.
- Place, cut side up, on a baking sheet, and roast for roughly 40 minutes, until brown. Let cool to room temperature.
- Squeeze the cooled garlic into a medium bowl. Add the butter, rosemary, thyme, oregano, and flakey sea salt and beat until combined.
- Transfer to a piece of plastic wrap and use the wrap to help shape the butter into a log.
- Refrigerate for at least 2 more hours, until firm. Store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.
