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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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