Creamy Roasted Garlic Parmesan Herb Butter Recipe

Introduction

Roasted garlic butter is a rich and flavorful condiment that enhances everything from steak to vegetables. With the deep sweetness of roasted garlic and a hint of anchovy and parmesan, this butter is a versatile kitchen staple you’ll want to keep on hand.

Ingredients

• 1 large head of garlic (separate the cloves but keep skin on)
• 1 tsp olive oil
• Pinch of salt
• 2 tbsp roasted garlic (prepared from above garlic)
• 125g (1 stick / 8 tbsp) unsalted butter, softened
• 1 tsp anchovy paste (or finely chopped whole anchovies, see Note 1)
• 25g (1/4 cup very tightly packed) parmesan, finely grated using microplane
• 1/4 tsp cooking salt or kosher salt
• 1 tbsp parsley, finely minced (optional)

Instructions

1. Step 1: Preheat your oven to 180°C/350°F (160°C fan-forced). Place the separated garlic cloves with skin on a piece of foil. Drizzle with olive oil and sprinkle a pinch of salt, then enclose the garlic tightly in the foil.
2. Step 2: Roast the garlic in the oven for about 30 minutes, or until the garlic flesh feels soft and paste-like when tested.
3. Step 3: Allow the garlic to cool enough to handle, then squeeze the soft garlic flesh out of the skins into a small bowl.
4. Step 4: Measure 2 tablespoons of the roasted garlic paste and place it in a mixing bowl. Add the softened butter, anchovy paste, grated parmesan, and cooking salt.
5. Step 5: Use a stick blender or a hand mixer to blitz the mixture until smooth and well combined. If desired, stir through the finely minced parsley for a fresh herb note.
6. Step 6: Use immediately by adding a dollop on grilled meats, steamed vegetables, or dinner rolls. Alternatively, shape the butter into a log, chill in the refrigerator to firm, and slice as needed.

Tips & Variations

• If you don’t have anchovy paste, finely chopped whole anchovies work well as a substitute to add umami depth.
• Swap parmesan for pecorino or another hard cheese for a different flavor profile.
• To make the butter easier to slice, chill it in the fridge until firm. For spreading, soften at room temperature.
• Roast the garlic along with a roast (such as rump cap) wrapped in foil for infused flavor and convenience.

Storage

Store roasted garlic butter in an airtight container or wrapped tightly in cling film in the refrigerator for up to 1 week. For longer storage, freeze the butter in small portions or logs for up to 3 months. Thaw in the fridge before use and allow to soften at room temperature for easy spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make roasted garlic butter ahead of time?

Yes, roasted garlic butter can be prepared in advance and stored in the fridge or freezer. This makes it a great make-ahead addition to meals.

What dishes pair well with roasted garlic butter?

This butter is fantastic on steak, grilled chicken, fish, steamed vegetables, baked potatoes, or simply slathered on warm bread or dinner rolls.

Creamy Roasted Garlic Parmesan Herb Butter Recipe

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★★★★★

4.8 from 135 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: Approximately 150 grams (enough for multiple servings) 1x

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Description

A flavorful roasted garlic butter made with slow-roasted garlic cloves blended with unsalted butter, anchovy paste, Parmesan cheese, and optional parsley. This versatile compound butter enhances steaks, grilled chicken, fish, steamed vegetables, and dinner rolls, adding a rich, savory depth with a subtle umami punch from anchovies.

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Ingredients

Scale 1x2x3x

Roasted Garlic

• 1 large head of garlic (separate the cloves but keep skin on)
• 1 tsp olive oil
• Pinch of salt

Butter Mixture

• 2 tbsp roasted garlic (prepared as above)
• 125g (1 stick / 8 tbsp) unsalted butter, softened
• 1 tsp anchovy paste (or finely chopped whole anchovies)
• 25g (1/4 cup very tightly packed) Parmesan cheese, finely grated using microplane
• 1/4 tsp cooking salt or kosher salt
• 1 tbsp parsley, finely minced (optional)

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Instructions

1. Prepare Roasted Garlic: Preheat oven to 180°C/350°F (160°C fan-forced). Place the separated garlic cloves with skin on onto a piece of foil. Drizzle with olive oil and add a pinch of salt. Enclose the garlic tightly in the foil packet.
2. Roast Garlic: Place the foil packet in the oven and roast for about 30 minutes or until the garlic cloves are soft and spreadable like a paste. Check doneness by pressing a large clove.
3. Extract Roasted Garlic: Remove the foil and let it cool enough to handle. Squeeze the softened garlic flesh out of the skins into a small bowl.
4. Combine Butter Ingredients: Measure 2 tablespoons of the roasted garlic paste into a mixing bowl. Add the softened unsalted butter, anchovy paste, finely grated Parmesan, and salt.
5. Blend Butter Mixture: Using a stick blender, blitz all ingredients until the mixture is smooth and evenly combined. Stir in minced parsley if using, incorporating it thoroughly.
6. Use or Store: Use the roasted garlic butter immediately by adding dabs on steaks, grilled chicken, fish, or steamed vegetables. Alternatively, shape the butter into a log, refrigerate until firm, then slice as needed. It also pairs excellently with dinner rolls.

Notes

• The anchovy paste adds an umami depth but can be omitted for a milder flavor.
• If preparing alongside a roast such as rump cap, the garlic can be roasted in foil at 140°C/285°F with the roast for around 1 hour.
• The butter mixture can be refrigerated in a log form for easy portioning later.
• Parsley is optional but adds a fresh herbaceous note.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Condiment
• Method: Roasting and Blending
• Cuisine: International

Keywords: roasted garlic butter, compound butter, garlic butter recipe, savory butter, steak butter, grilled chicken butter, anchovy butter