Easy Roasted Garlic Butter Recipe

I’m excited to share my Homemade Roasted Garlic Butter, a deceptively simple blend of caramelized garlic and creamy butter that offers an unexpectedly rich depth of flavor.

I never planned to brag about butter, but this Easy Roasted Garlic Butter is one of those embarrassingly good things I hide in the back of the fridge. It’s an indulgence of richness, flavor and creaminess that makes boring toast interesting, and people always ask whats in it.

A silky union of unsalted butter and roasted garlic gives it that deep, sweet oniony note you won’t expect. Call it my Roasted Garlic Butter Recipe or just Easy Homemade Garlic Butter, either way it disappears fast and I swear it’ll change how you think about butter.

Ingredients

• Unsalted butter: creamy and rich, mostly fat, adds silky mouthfeel, not sweet
• Roasted garlic: mellow, sweet, lots of flavor, small amounts of fiber and vitamin C
• Extra virgin olive oil: heart healthy monounsaturated fat, its earthy notes help spread flavors
• Sea salt: enhances savory depth, supplies sodium, use sparingly or taste will be strong
• Black pepper: a little heat and aroma, no calories, brightens overall flavor
• Fresh parsley: herbaceous, adds vitamin K and freshness, cuts rich butteriness, looks pretty
• Lemon zest optional: tiny citrus pop, adds brightness and acids without making it sour

Ingredient Quantities

• 1 cup (2 sticks / 226 g) unsalted butter softened
• 2 heads garlic roasted, about 10 to 12 cloves worth
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon fine sea salt plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley finely chopped
• 1 teaspoon lemon zest (optional)
• 1 tablespoon chopped fresh chives (optional)

How to Make this

1. Preheat oven to 400°F (200°C). Slice about 1/4 inch off the top of each garlic head to expose the cloves, place cut-side up on a piece of foil or in a small baking dish, drizzle with 1 teaspoon extra virgin olive oil, then wrap the foil or cover the dish and roast until cloves are soft and caramelized, about 35 to 45 minutes.

2. Let the garlic cool enough to handle, then squeeze or scoop out roughly 10 to 12 soft cloves into a small bowl, discard any papery skins.

3. Put 1 cup (2 sticks / 226 g) unsalted butter, softened, into a mixing bowl. Add the roasted garlic cloves and mash them into the butter with a fork or the back of a spoon until mostly smooth.

4. Stir in 1/2 teaspoon fine sea salt (start with this, you can add more after tasting), 1/4 teaspoon freshly ground black pepper, and 2 tablespoons finely chopped fresh parsley until evenly distributed.

5. If using, add 1 teaspoon lemon zest and 1 tablespoon chopped fresh chives for brightness, fold them in gently.

6. Taste and adjust seasoning, add a little more salt if you used salted butter or if you like it more pronounced, remember roasted garlic mellows as it chills.

7. For a smooth finish beat the mixture with a hand mixer for 20 to 30 seconds or use a sturdy fork, or leave it slightly rustic if you like little bits of garlic.

8. Transfer the garlic butter to a small jar, ramekin, or spoon onto parchment and roll into a log, wrap tightly and chill until firm, at least 1 hour.

9. Quick hacks: if your butter is too hard let it sit at room temp a few minutes or microwave 5 to 7 seconds, if garlic isn’t soft roast another 10 minutes, to pipe the butter into curls use a zip-top bag with a corner snipped.

10. Store in the fridge up to 2 weeks or freeze up to 3 months, slice or scoop as needed and slather on bread, melt over steak, toss with veggies or use however you want.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Baking sheet or small ovenproof dish plus aluminum foil
3. Cutting board and a sharp chef’s knife (for slicing garlic tops, chopping herbs)
4. Measuring cup and measuring spoons
5. Small bowl (to squeeze roasted cloves into) and a larger mixing bowl
6. Fork or sturdy spoon for mashing and stirring; hand mixer optional for a super smooth finish
7. Parchment paper or plastic wrap and a small jar or ramekin for chilling/storing the butter
8. Zip top bag (corner snipped) for piping curls, and a microwave or just let butter sit at room temp if it gets too hard

FAQ

Easy Roasted Garlic Butter Recipe Substitutions and Variations

• Butter: swap with equal parts vegan stick butter for a dairy free version, or use ghee for a nuttier taste; if using a liquid oil, try olive oil or avocado oil but start with a little less and chill to firm up the spread.
• Roasted garlic: use 2 to 3 tablespoons jarred roasted garlic or garlic confit, or if you only have raw garlic, gently cook 2 small cloves in a bit of oil till soft and mellow before mixing in.
• Extra virgin olive oil: substitute with avocado oil, grapeseed oil, or a mild vegetable oil for a more neutral flavor, use same small amount and taste as you go.
• Fresh parsley and chives: swap parsley with chopped basil, cilantro, or dill for a different herb profile, and replace chives with thinly sliced green onion; for lemon zest try a splash of lemon juice or a pinch of citric acid instead.

Pro Tips

1) If your garlic isnt getting soft, give it another 10 minutes in the oven until it’s deeply golden and caramelized. Squeeze the cloves out while they’re still warm — they mash way easier and blend into the butter more evenly.

2) Dont melt the butter, just soften it — room temp for 30 to 60 minutes is best. If you forgot, pop it in the microwave for 5 to 7 seconds at a time, dont overdo it or you’ll end up with oily butter.

3) For a super smooth herb butter beat it with a hand mixer for 20 to 30 seconds, but if you like little pockets of roasted garlic leave it chunky and mash by hand. Try folding in lemon zest or chives at the end so the bright flavors dont get swallowed up.

4) Roll the butter into a log on parchment and freeze for long term storage, then slice as needed; or pipe it into curls using a zip top bag with a corner snipped for fancy presentation. Stored in the fridge it lasts about 2 weeks, in the freezer up to 3 months, and it thaws fast so you can use it right away.