Roasted Garlic Compound Butter

Print Recipe

5 from 1 vote

Prep Time20

Cook Time45

Total Time1 5

Course: Appetizer

Cuisine: American

Keyword: butter, Compound butter, garlic butter, garlic compound butter, roasted garlic butter, roasted garlic compound butter

Servings: Tablespoons

Calories: 92kcal

Equipment

Ingredients

40 Cloves Garlic 4 small heads of garlic or 2 extra large heads. About 40 cloves of garlic in total.
2 Tablespoons Olive Oil
1 Pound Butter Salted, room temperature
1 Tablespoon Parsley Dried or fresh

US Customary - Metric

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!

Video

Notes

How long does garlic compound butter last?

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.

Do you melt butter for compound butter?

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.

Nutrition