Best Ever Roasted Garlic Butter

Name: Best Ever Roasted Garlic Butter
Total time: 45 min
Yield: 10 serving
Ingredients: 2 whole heads/bulbs of garlic; 200 g unsalted butter; 1 tablespoon olive oil; ¼ teaspoon fine salt; salt and pepper for sprinkling on garlic to roast

User Reviews

5.0

3 reviews

Excellent

Total Time
45 mins
Servings
10
Calories
184 kcal
Course
Condiments
Cuisine
Australian

Best Ever Roasted Garlic Butter

Zara Shaw

Report

Roasted Garlic Butter is easy to make and adds great flavour to just about anything. Oven roasted garlic is combined with butter for a rich and tasty spread.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

2 whole heads/bulbs of garlic
200 g unsalted butter slightly softened
1 tablespoon olive oil
¼ teaspoon fine salt
salt and pepper for sprinkling on garlic to roast

Add to Shopping List

Instructions

Pre heat oven to 200c.
Peel away most of the outer paper layers from the garlic heads (but leave the head intact) then cut approximately 1 cm (½") off the top of each garlic head and discard.
Drizzle half the olive oil on top of each head and sprinkle with a little salt and pepper.
Wrap each head in aluminium foil and place in the oven to cook for 30 minutes.
Once roasted, take them out and open the foil packets to allow the garlic to cool (be careful as steam will escape).
Once cool enough to handle, squeeze the flesh out of the individual cloves into a small bowl and mash until smooth (see my notes).
Combine butter, salt and garlic paste, mixing until smooth (I find a potato masher can be good for this). Taste for seasoning and add more salt as required.
Shape the garlic butter into a log then wrap in plastic wrap or baking paper and refrigerate until needed.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
I like to use good quality butter for all of my compound butter recipes. After all, butter is the main ingredient so the flavour of it is important.
The butter needs to be soft enough to mix in your roasted garlic, but not so soft that it's melted. When you refrigerate the butter the consistency won't be the same.
The smoother you can get your roasted garlic flesh, the less chunky your finished garlic butter will be. You could mash it with a fork, press it through a fine sieve or whizz it up in a small food processor if you prefer.
I also like to use unsalted butter as a base for my compound butter recipes. Some butter has more salt than others, and this way we can adjust the salt to taste to suit our preference after everything else has been added.