Check out my recipe for making Roasted Garlic Compound Butter!
If you’re as big of a fan of garlic as I am, then you are going to love my recipe for making Roasted Garlic Compound Butter!!
Roasted garlic compound butter can be used in so many dishes! Whether you are melting it on a piece of crusty bread, adding it to pasta sauce, cooking your fresh vegetables with it, or basting a beautiful filet mignon with it, roasted garlic compound butter adds a ton of great flavor!
For this recipe, I’ve used my own roasted garlic that I have prepared. I’ve got the full recipe and instructions on how to make your own roasted garlic here! Making your own roasted garlic couldn’t be easier. The toughest part is peeling the garlic. But, if you’re lucky you might be able to find cloves of garlic that are already peeled at the grocery store!! That’s right…already peeled! My roasted garlic recipe uses peeled garlic so that you don’t have to worry about the mess of squeezing the garlic cloves after roasting it!
What is compound butter?
Compound butter is basically just butter that has other things incorporated into it. There are endless ways to make compound butter. While I LOVE making roasted garlic herb butter, there are so many other ways to be creative and make your own compound butter!
You can add almost anything to butter and make a great compound butter. Think through what flavors you want to add to a dish. Once you identify the flavors that you want to add, find the ingredients that provide those flavors and then incorporate them into softened butter.
The key to a good compound butter is to mix everything together really well. You don’t want to end up with all of the spices or flavors in one piece of butter and nothing in another.
Depending on what type of compound butter you are making, you can use salted or unsalted butter. Make sure to always use room-temperature butter so that it mixes together with everything easily. And, I recommend that you always freeze the compound butter so that it can be sliced when served. If you use the compound butter right away, it will be very soft and will melt very quickly.
Tips for making Roasted Garlic Compound Butter:
Roasted garlic compound butter can be stored in the refrigerator in an air-tight container for up to 2 weeks or can be stored in the freezer for up to 3 months. If freezing, be sure to wrap the compound butter in parchment paper, put it in a ziplock bag, or put it in a sealed container. Do not freeze for more than a couple of hours in plastic wrap as the plastic wrap will not protect the compound butter from freezer burn or from flavors/scents from other items in the freezer.
Regular butter does not have any extra flavors added to it. It’s just butter. Compound butter is butter that has been mixed with other flavors and/or spices. The butter and flavors are mixed thoroughly so each slice has all of the flavors mixed in evenly.
No. Compound butter is not made with melted butter. Melted butter will not cool and harden uniformly. The butter will separate and you will not be able to get the butterfat, water, and milk solids to properly combine, even after chilling the butter. Use room temperature butter to make compound butter.
Roasted garlic butter is perfect for spreading on crusty bread, cooking with vegetables, basting steaks, and adding to mashed potatoes. Other variations of compound butter can be used to top desserts, use to cook eggs, spread on muffins, topping for fish, add to sauces, or use to flavor rice. If you can put butter on it, you can put compound butter on it too!
You can make compound butter out of almost anything. Add roasted garlic, cooked bacon, or fresh herbs like rosemary, thyme, dill, chives, basil, tarragon, or cilantro, or paprika. Adding citrus juice orange, lime, or lemon juice adds great flavors to fish dishes. Add honey, maple syrup, or cinnamon and sugar to make a sweet compound butter to add to desserts. You can even add in cheeses like parmesan cheese, blu cheese, or cheddar. Spice up compound butter by adding red pepper flakes or jalapeno peppers! The options are endless!
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Ingredients for making Roasted Garlic Compound Butter:
Ingredient substitutions and tips for making Roasted Garlic Compound Butter :
The full ingredient list is found at the bottom of the post in the recipe card.
Butter- Room temperature salted butter. If you do not have salted butter, you can use unsalted butter and add salt to taste. Do not melt the butter. You want the butter to be soft enough to be mixed in the stand mixer but not soft enough that it does not stay together. Using melted butter for this recipe will not work.
Parsley- Dried or fresh parsley will work for this recipe. If using fresh parsley, be sure to chop it finely so that it mixes evenly throughout the butter.
Roasted Garlic- Roast garlic cloves in advance using this recipe: Roasted Garlic. (recipe is also included in the recipe card at the bottom of this post) Roasted garlic is made in the oven and uses 40 cloves (3-4 heads of garlic) of garlic and 2 tablespoons of Olive oil.
Steps for making Roasted Garlic Compound Butter-Make the Butter
Steps for making Roasted Garlic Compound Butter-Store the Butter
Directions for making Roasted Garlic Compound Butter:
Roasted Garlic
1. Preheat your oven to 400 degrees Fahrenheit or 204 degrees Celcius.
2. Separate the cloves of garlic from the garlic stalk. Discard the stalk and all the extra paper that flakes off of the garlic. Peel the garlic by smashing it on a cutting board with the back of a large knife or a pastry scraper. Trim the hard papery end off of each clove of garlic with a knife. Don’t trim too much off. You only want to cut off the part that looks dry and woody. Remove all of the inner peel/paper from the garlic cloves. Sometimes, it will slide off easily when you are trimming the hard papery part off.
3. Put all of the trimmed and peeled garlic cloves in a small roasting pan and drizzle with Olive oil. Use a spoon to move the garlic cloves around in the pan and make sure that all cloves have been coated with the oil.
4. Cover the roasting pan with foil. Bake at 400 degrees Fahrenheit or 204 degrees Celcius for 45 minutes. After 45 minutes, remove from the oven.
Compound Butter
1. In a stand mixer using the flat beater, mix the room temperature butter on medium speed until it is smooth and creamy.
2. Scrape the sides of the bowl with a spatula and then add the dried parsley. Mix on medium for about 15 seconds or until the parsley is mixed throughout the butter.
3. Scrape the sides of the bowl with a spatula and then add the roasted garlic. Mix on medium for about 15 seconds or until the roasted garlic is mixed throughout the butter.
4. Lay out a piece of plastic wrap that is about 18 inches long. Scoop the butter out of the mixing bowl and place it in the center of the plastic wrap. Leave about 4 inches of plastic wrap above and below the butter mixture. Fold the top and bottom of the plastic wrap up to create a log.
5. Twist each of the sides of the plastic wrap tightly, removing any extra air that might have gotten in. I like to lift the log up just by the plastic wrap on the sides and swing it in a loop. The log of butter will twist around itself, tightening the plastic wrap nicely. Double-wrap the butter log with another piece of plastic wrap. Make sure the plastic wrap is tight and there’s little to no air in it.
6. Freeze until hard (a couple of hours) and then remove the plastic wrap and slice as needed. Enjoy!
Pin Roasted Garlic Compound Butter on Pinterest for later:
Roasted Garlic Compound Butter
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Instructions
Make the Roasted Garlic
- Preheat your oven to 400 degrees Fahrenheit or 204 degrees Celcius.
- Separate the cloves of garlic from the garlic stalk. Discard the stalk and all the extra paper that flakes off of the garlic. Peel the garlic by smashing it on a cutting board with the back of a large knife or a pastry scraper. Trim the hard papery end off of each clove of garlic with a knife. Don't trim too much off. You only want to cut off the part that looks dry and woody. Remove all of the inner peel/paper from the garlic cloves. Sometimes, it will slide off easily when you are trimming the hard papery part off.
- Put all of the trimmed and peeled garlic cloves in a small roasting pan and drizzle with Olive oil. Use a spoon to move the garlic cloves around in the pan and make sure that all cloves have been coated with the oil.
- Cover the roasting pan with foil. Bake at 400 degrees Fahrenheit or 204 degrees Celcius for 45 minutes. After 45 minutes, remove from the oven.
Make the Compound Butter
- In a stand mixer using the flat beater, mix the room temperature butter on medium speed until it is smooth and creamy.
- Scrape the sides of the bowl with a spatula and then add the dried parsley. Mix on medium for about 15 seconds or until the parsley is mixed throughout the butter.
- Scrape the sides of the bowl with a spatula and then add the roasted garlic. Mix on medium for about 15 seconds or until the roasted garlic is mixed throughout the butter.
- Lay out a piece of plastic wrap that is about 18 inches long. Scoop the butter out of the mixing bowl and place it in the center of the plastic wrap. Leave about 4 inches of plastic wrap above and below the butter mixture. Fold the top and bottom of the plastic wrap up to create a log.
- Twist each of the sides of the plastic wrap tightly, removing any extra air that might have gotten in. I like to lift the log up just by the plastic wrap on the sides and swing it in a loop. The log of butter will twist around itself, tightening the plastic wrap nicely. Double-wrap the butter log with another piece of plastic wrap. Make sure the plastic wrap is tight and there's little to no air in it.
- Freeze until hard (a couple of hours) and then remove the plastic wrap and slice as needed. Enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
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