Creamy Roasted Garlic Compound Butter is delicious on fish, chicken, meats of all kinds, vegetables, potatoes, noodles, and rice. (So basically almost anything!) Always ready when you need it; all you need to do is slather it on!
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What is Compound Butter?
Compound butter is basically fancy butter, made with flavorful, aromatic add-ins. Not only is it ridiculously easy to make – it’s beautiful on the table as well!
If you’ve never made compound butter before, you are in for a treat, because this 2-ingredient compound butter recipe, loaded with savory-sweet roasted garlic, is about as easy as it gets!
Roasted Garlic Compound Butter makes a delicious condiment for fish, chicken, meats of all kinds, vegetables, noodles, and rice. Mr B and I especially enjoy it on steak, baked potatoes, and vegetables.
How to Make this Recipe
Roast Garlic
Preheat oven to 375°F | 190°C.
Line a heavy baking sheet with parchment or a silicone baking mat. We find that we like the outcome better on parchment; however, any practical difference is negligible.
In a small bowl, toss garlic cloves in the olive oil to completely coat, and then spread the oiled garlic cloves evenly across the prepared baking tray. Lightly sprinkle garlic cloves with kosher salt.
Place tray in oven and roast garlic cloves for 45-50 minutes, or until they are golden brown.
Cooking times may vary, depending upon the size and variety of your garlic. Start checking after about 35 minutes. Cloves are done when they are caramel in colored and have a soft, creamy texture.
NOTE: We usually roast garlic a pound at a time, but you only need about 30 cloves for this recipe.
(For more detailed instructions, visit our post about how to roast garlic in the oven.)
Compound Butter
Combine all ingredients in a heavy bowl or molcajete (large stone mortar and pestle).
Use a pestle (or the back of a wooden spoon) to mash the ingredients together until they form a cohesive paste.
I really like what mortar and pestle a does for compound butters. In this case, it effectively combines the butter and garlic without completely obliterating the garlic cloves (as a food processor might), even as it releases even more roasted garlic flavor into the compound butter mixture.
The butter is ready to use right away; however, if you want it to form it into the traditional "compound butter log," you will need to take a few minutes to wrap and refrigerate it.
Form Butter
Once the roasted garlic compound butter is thoroughly mixed, place it on a square of plastic wrap, parchment, or waxed paper. Using the wrap, form the compound butter into a small cylinder.
A cardboard bathroom tissue roll is very helpful here: carefully pull the wrapped butter through the center for a perfect-sized cylinder.
FAQs & Expert Tips
This garlic-infused compound butter is delicious with a multitude of foods and recipes.
Try it on chicken, fish, steak, potatoes, roast beef, corn, beans, potatoes, noodles, and rice. (So basically, almost anything savory!)
Related Recipes
Do you love garlic? Try our recipes for Roasted Garlic Spinach-Artichoke Dip,Oven-Roasted Garlic Spears (Garlic Scapes), and Spaghetti Squash with Garlic & Almonds!
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Roasted Garlic Compound Butter
Equipment
- 1 Baking Tray
- 1 molcajete or mortar & pestle, or a large bowl and the back of a wooden spoon
Instructions
Roast Garlic
- Preheat oven to 375°F | 190°C.Line a heavy baking sheet with parchment or a silicone baking mat. In a small bowl, toss garlic cloves in the olive oil to completely coat, and then spread the oiled garlic cloves evenly across the prepared baking tray. Lightly sprinkle garlic cloves with kosher salt.Place tray in oven and roast garlic cloves for 45-50 minutes, or until they are golden brown.Cooking times may vary, depending upon the size and variety of your garlic. Start checking after about 35 minutes. Cloves are done when they are caramel in colored and have a soft, creamy texture.(For more detailed instructions, visit our post about how to roast garlic in the oven.)
Compound Butter
- Combine butter and roasted garlic in a bowl or molcajete (large stone mortar and pestle).
- Use a pestle (or the back of a wooden spoon) to mash the ingredients together until they form a cohesive paste.
- Place butter mixture on a square of plastic wrap, parchment, or waxed paper.Using the wrap, form the compound butter into a cylinder. A cardboard bathroom tissue roll is very helpful here: carefully pull the wrapped butter through the center for a perfectly-sized cylinder.
- Refrigerate the compound butter until firm.
- To use, simply slice and slather compound butter onto whatever you want!
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Dannii says
I just want to smother this on some warm bread. YUM!
Tavo says
That is a super easy and smart recipe! a new favorite in the house!
Jessie says
I have never made compound butter before but I do love it!! You have made this look easy enough I am going to give it a try.
Beth says
What a delicious recipe! Why didn't I think of this! I enjoyed it over some grilled ribeye steaks!