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Roasted Garlic Compound Butter
This Roasted Garlic Compound Butter is rich, creamy, and packed with sweet, mellow garlic flavor balanced by fresh herbs and bright lemon. It melts beautifully over steaks, vegetables, or warm bread for an instant upgrade to any meal.
Ingredients
- 8 oz unsalted butter, softened
- 1 head garlic
- 1 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F. Slice about 1/4 inch off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast for 40 minutes until the cloves are soft and golden.
- Remove the garlic from the oven and allow it to cool slightly. Squeeze the softened cloves out of their skins into a bowl, discarding the papery outer layers.
- In a food processor, combine softened butter, roasted garlic cloves, chopped parsley, lemon zest, lemon juice, and salt. Blend until smooth and fully incorporated, scraping down the sides as needed.
- Taste and adjust salt if necessary, keeping the balance bright but savory. The butter should be creamy with visible flecks of parsley and a smooth garlic consistency.
- Transfer the butter onto a sheet of plastic wrap and roll tightly into a cylinder, twisting the ends to seal. Refrigerate for at least 1 hour until firm and slice into rounds as needed.
- Serve over hot steaks, grilled vegetables, or toasted bread, allowing the butter to melt slowly for maximum flavor.
