Ingredients
Roasted Garlic Butter
- 1 ½ heads roasted garlic
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 Tablespoon finely chopped fresh parsley
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
Instructions
- Roast and Prepare Garlic: Roast two heads of garlic until soft and caramelized, then let them cool enough to handle. Remove the cloves from one and a half heads and place them into a mixing bowl, reserving the remaining cloves for another use.
- Mash Roasted Garlic: Using the tines of a fork or the back of a spoon, mash the roasted garlic cloves into a roughly mashed consistency, breaking up any large lumps but not aiming for a perfectly smooth paste.
- Combine Ingredients: Add the softened butter, finely chopped fresh parsley, salt, and ground black pepper to the bowl with the mashed garlic. Using an electric mixer, beat the mixture until well combined and the butter becomes light and whipped in texture.
- Transfer and Shape Butter: Transfer the whipped roasted garlic butter onto the center of a sheet of parchment paper. Loosely fold one end of the parchment over the butter and shape it into a rough cylinder with your hands. Once a cylinder has formed, wrap the parchment tightly around the butter and roll it to form a smooth, even log.
- Wrap and Chill: Wrap the log snugly with plastic wrap, including the edges, to seal it completely. Refrigerate the butter until firm and sliceable, typically for a few hours or overnight.
Notes
- Butter: You may use salted butter if preferred, but omit or reduce the added salt to taste after mixing.
- Make-Ahead Prep: Garlic can be roasted several days ahead and stored refrigerated until ready to prepare the butter.
- Storage Instructions: Store prepared roasted garlic butter in an airtight container in the refrigerator for up to one week, or freeze to extend shelf life.
- Freezer Instructions: For best freshness when freezing, slice the chilled butter log into individual portions, wrap each piece tightly in plastic wrap, and freeze. Thaw in the refrigerator before use. The compound butter will keep frozen for 3 to 4 months.
- Prep Time: Includes about one hour for roasting garlic plus cooling time before proceeding.
- Prep Time: 1 hour 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Roasting and Mixing
- Cuisine: American
- Diet: Vegetarian
