Description
This roasted garlic butter recipe is a rich and flavorful spread that combines sweet, caramelized garlic with creamy butter, parmesan, and a hint of anchovy for umami depth. Perfect for enhancing steaks, roasted vegetables, or spreading on warm bread, this versatile butter adds a gourmet touch to any dish.
Ingredients
Scale
Roasted Garlic
- 1 large head of garlic (separate the cloves but keep skin on)
- 1 tsp olive oil
- Pinch of salt
Roasted Garlic Butter
- 2 tbsp roasted garlic (from above)
- 125g (1 stick / 8 tbsp) unsalted butter (softened)
- 1 tsp anchovy paste (or finely chopped whole anchovies)
- 25g (1/4 cup very tightly packed) parmesan (finely grated using microplane)
- 1/4 tsp cooking salt / kosher salt
- 1 tbsp parsley (finely minced, optional)
Instructions
- Roast the Garlic: Preheat the oven to 140°C/285°F (120°C fan-forced). Separate the garlic cloves from the large head but keep the skin on each clove. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap the garlic head in foil and roast in the oven for 30 minutes until the cloves are soft and golden.
- Extract Roasted Garlic: Remove the garlic from the oven and let cool slightly. Squeeze the soft roasted garlic cloves out of their skins and mash them into a smooth paste with a fork.
- Mix the Butter: In a bowl, combine the softened unsalted butter with the roasted garlic paste, anchovy paste, finely grated parmesan, and cooking salt. Mix thoroughly until all ingredients are evenly incorporated.
- Add Parsley and Shape: If using, fold in the finely minced parsley for a fresh note. Transfer the roasted garlic butter onto a piece of cling wrap or parchment paper and roll into a log shape. Chill in the refrigerator until firm, about 1 hour, before serving.
Notes
- You can prepare the roasted garlic in larger quantities to have on hand for other recipes.
- The anchovy paste adds a subtle umami flavor but can be omitted for a vegetarian version.
- This butter is excellent atop grilled steaks, roasted vegetables, or freshly baked bread.
- Store wrapped in the refrigerator for up to 1 week or freeze for longer storage.
