Homemade Roasted Garlic Butter with Fresh Herbs
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Create a delicious spread for fresh bread with this homemade roasted garlic butter! Loaded with fresh herbs, it’s a great way to add a buttery, fresh note to ribeye steaks, mashed potatoes, pasta, and more.
You know those fancy butters you get at your favorite steakhouse? The ones that make an ordinary crusty loaf of bread taste gourmet? Well, there’s no need to go out to expensive restaurants to get them anymore because it is so easy to make fresh compound butter at home!
I, like many others, am a big fan of garlic, especially roasted garlic, and this creamy roasted garlic butter is one of my favorite garlic recipes. With just a few simple steps, you can turn plain butter into a rich, flavorful spread or topping for a variety of dishes.
If you enjoy this creamy butter, you’ll love these other compound butter recipes – Garlic Scape Butter and Chive Blossom Butter!
Why you’ll love this homemade garlic butter
- PRESERVE THE HARVEST – If you’re a garlic grower or found some amazing fresh raw garlic at the farmers market, this is the perfect recipe for you!
- GREAT FOR ENTERTAINING – Served with crusty bread slices, this delicious butter makes a perfect appetizer to set out for friends and family. The rich, savory, roasted garlic flavor tends to be a crowd favorite.
- FREEZES WELL – Make your garlic butter last 2-3 months longer by storing it in an airtight container in the freezer. You might as well make a double batch!
Equipment
To make this easy homemade roasted garlic butter, you’ll need:
- Stand mixer or hand mixer with a medium bowl
- Storage container or sheet of parchment paper
Ingredients
- Roasted garlic heads – I like to roast garlic in the air fryer to avoid heating up the whole oven for just a little bit of roasted garlic. It’s super simple – you just need some aluminum foil and olive oil! At minimum, use 2 full heads of garlic, but feel free to double that for a stronger garlic flavor.
- High-quality butter – You can use either unsalted or salted butter, but you’ll get the best flavor with a higher-fat European butter (like Kerrygold, Lurapak, etc).
- Fresh herbs – There are lots of options for this! I used fresh parsley, chives, rosemary, and rhyme, but this garlic herb butter is also great with other herbs. You only need about 1-2 tablespoons total, and you can use any combination of herbs you’d like.
- Salt – If you used unsalted butter, you’ll need to add some salt. Otherwise, this is optional.
Tip: You can make this butter with regular garlic from the grocery store, but for extra flavor, grab some from the farmer’s market or your garden!
How to Make Roasted Garlic Butter
- Allow the butter to soften to room temperature. Make sure your roasted garlic is fully cooled to room temperature, then squeeze the roasted garlic into the bowl of your stand mixer or mixing bowl.
- Add the minced herbs, butter, and salt (if using unsalted butter).
- Whip the butter to break down the roasted garlic and incorporate it into the mixture.
- Set the roasted garlic compound butter in a glass jar or roll it into a log shape on a sheet of parchment paper.
- Place the butter mixture in the fridge to firm up (or serve right away).
Storing Suggestions
When stored in an airtight container, like a small jar, the butter will last for 1 week in the fridge.
For longer-term storage (about 2-3 months), store in the freezer. Use freezer-safe containers, or if you roll your butter into a log, make sure it is tightly sealed in a Ziploc bag. Let it thaw in the fridge before serving.
Tips & Variations
- Add lemon zest. It really brightens the flavor up.
- Make it extra garlicky. Feel free to go wild with this one! Use 3-4 heads of roasted garlic or more. You can also mince fresh garlic cloves to add to the mixture for an extra layer of flavor.
- Only use softened, room temperature butter. This makes it much easier to evenly blend all the ingredients together.
- Ditch the plastic wrap. No need to waste plastic here. Use parchment paper or wax paper to roll your butter logs. This is not only makes for a lovely presentation on the dinner table, but also an easy way to slice and serve.
- Use a stand mixer. The hand mixer works well, but the stand mixer is my favorite method. The paddle attachment will make the butter so light and creamy!
- Experiment with different herbs and spices. The best thing about compound butters is how creative you can get! Fresh herbs like rosemary, parsley, dill, and thyme, and spices like sweet paprika and black pepper are all great options. You could also use flaky salt for a little texture.
- Use vegan butter for a dairy-free alternative. Not all plant-based butters are created equally, however. I recommend butters with avocado oil rather than vegetable oil, which can be found at the grocery store.
How to Use
There are practically endless ways to enjoy this easy recipe, but here is a list of ideas.
- Spread on fresh bread and bake to make the best garlic bread ever
- Make a lemon garlic butter sauce
- Melt on top of baked or mashed potatoes
- Serve over fresh pasta with a sprinkle of parmesan cheese, like this one pot ricotta and lemon pasta
- Add to roast chicken or ribeye steaks
- Melt over Iberico Secreto for an extra boost of flavor
- Add to stir fries or roasted vegetables, like this broccolini with lemon and parmesan
FAQs
About 1-2 weeks in the fridge, and 2-3 months in the freezer.
Yes! Although regular butter can sit out at room temperature, roasted garlic should only be stored at room temperature for a maximum of 2 hours. After that, it should be placed in the fridge. For best results, eat within 5-7 days.
Technically, yes, you can absolutely use dried roasted garlic or garlic powder instead. However, this homemade butter tastes so much better with real roasted garlic and those flavor oils infuse into the butter mixture. It tastes way better and is worth the effort!
Related Recipes
- Garlic Scape Butter
- Roasting Garlic in the Air Fryer
- Chive Blossom Butter
- Sour Cream and Chive Dip
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Roasted Garlic Herb Butter
Equipment
- small bowl
- hand mixer
- airtight container or parchment paper to roll butter into log
- Cutting board
Ingredients
- 8 oz salted butter, high-quality; room temperature
- 2 tbsp fresh herbs (rosemary, parsley, thyme, etc), finely minced; use 1 tbsp for a light herb flavor and 2 tbsp for a strong flavor
- 2-4 heads of roasted garlic
Instructions
To Roast the Garlic
- Preheat the oven or air fryer to 425 F. Slice the top of your garlic bulbs off, then place them in a piece of foil. Drizzle with 1 tsp olive oil and a sprinkle of salt, then wrap with foil. Roast for 20-30 minutes or until the garlic is fully softened and tender.
To Make the Butter
- Allow the butter to soften to room temperature. Make sure your roasted garlic is fully cooled to room temperature, then squeeze the roasted garlic into the bowl of your stand mixer or mixing bowl.
- Add the minced herbs, butter, and salt (if using unsalted butter).
- Whip the butter to break down the roasted garlic and incorporate it into the mixture.
- Set the roasted garlic compound butter in a glass jar or roll it into a log shape on a sheet of parchment paper.
- Place the butter mixture in the fridge to firm up (or serve right away).
Notes
- Rosemary
- Chives
- Green onions
- Parsley
- Thyme
- Basil
- Oregano
- Sage
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