Garlic Butter Recipe
You’re welcome! jk. But you’ll absolutely love this garlic butter recipe and wonder why you didn’t try it on your own before!! I love roasted garlic…and butter, so why not put them together! In a similar vein to my garlic-infused olive oil, this is garlic-forward and utterly delicious.
CONTENTS
Garlic Butter Recipe
This garlic butter recipe is fairly straightforward. You mix roasted garlic with butter, fresh chives, and salt to taste. 5 ingredients to perfection! In the last few years, I’ve really discovered the magic that is adding a nice compound butter atop grilled salmon, grilled meats in general, and potatoes. It adds a beautiful freshness and depth of flavor – with little work.
I do like to keep small servings of herb and garlic butter and olive oil in the freezer that I can grab out at any time. This is my favorite way to use up lemon zest and chives when my garden seems to be overflowing with them!
How to Make Garlic Butter
Making garlic butter is pretty straight forward. The most difficult part is roasting the garlic – not really that hard.
Cut off Garlic Head
You want to cut off the top third of a head of garlic to roast it. Discard the top and place it on a piece of foil on a pan. The foil should be big enough to wrap around the garlic.
Roast Garlic
To roast the garlic, drizzle the cut side with olive oil and seal up the garlic with the foil. This allow the garlic to steam and roast in the oven. It takes about 30 minutes.
Combine Garlic and Butter
When the garlic is cool, add it to the butter in a bowl. To get the garlic out of the skins, simply push/pinch it out from the bottom. It’ll squeeze out. Your hands will get a little oily, but it’s worth it. Trust me!
If you get some skin in there, don’t worry, you can pull it out. It won’t hurt you, just not a great texture!
Add Herbs (if desired)
My garlic butter recipe has fresh chives in it. I can’t explain the magic of chives, but let me tell you they were an unexpected joy that I’ve added to my garden. Imagine a light onion flavor, a bright addition of color, and just the thing that makes everything butter. Seriously! And while not an herb, some lemon zest would be a tasty addition here.
Enjoy it!
Serve it warm or chilled. I’ve also included a few ideas below for how to artfully serve garlic butter!
How to use Garlic Butter
This garlic butter recipe is great to use as a finishing touch that’s anything but an afterthought. Here are a slew of ways we use herbed and garlic butter in our house!
- grilled meats
- grilled fish
- roasted/baked potatoes
- pasta
- cobs of corn
- BREAD!
How to Serve Garlic Butter
If you aren’t going to put it directly on food, you can serve it a variety of ways.
In a Bowl
There is absolutely nothing wrong with serving this garlic butter recipe in a bowl. You can smooth it across the top (maybe top with some salt crystals) or you can keep it whipped looked like I did in these photos.
In Pats
To serve butters in pats, refrigerate them until completely chilled. Use a sharp knife to cut into pats and either refrigerate until ready to serve or place pats in their final resting place (once they come to room temperature, you won’t be able to move them).
In a Cube/Roll
Once you’ve whipped the butter, it will be very soft. To get it back into a roll, use parchment paper or beeswax wrap. Place butter on the paper or wrap and roll into a cube shape. Refrigerate and then remove the paper/wrap.
In small scoops
With the butter being cool (not totally chilled), use a mini scoop to scoop out small balls of butter. Scoop them onto a silicone mat and keep refrigerated until ready to serve (or place on final serving location).
Butter Board Spread
Butter board are all the rage. You basically spread the butter on the bottom of a platter or plate. As long as you don’t waste any butter (a travesty in my world), then go for it!!
Can you Freeze Garlic Butter?
Absolutely – and it’s a good idea to. Garlic won’t last for too long in the butter once it’s been roasted and mixed. If you aren’t going to use the garlic butter within about three-ish days of making this recipe, you’ll want to freeze it. You can freeze it in pats or a whole cube.
For ease of use, you can also freeze the butter into small cubes. I use an old ice cube tray. Just place the butter into the individual cubes and freeze for at least 3 hours. Then remove to a sealed container in the freezer. Roasted garlic butter is best used within 2-3 months of freezing. It’s totally fine after that time, the flavor just won’t be as fresh and yummy!
Garlic Butter Recipe
Ingredients
- 1 head garlic
- 1 teaspoon olive oil
- ½ cup salted butter softened
- 2 tablespoons finely chopped fresh chives
- Salt to taste
Instructions
- Cut the top third off the head of garlic so the tops of the cloves are exposed. Discard the top. Place the garlic root-side down on a square of aluminum foil large enough to fully wrap the head. Drizzle the exposed cloves with the olive oil, then wrap the foil tightly around the garlic to seal.
- Roast for 30 minutes, or until the cloves are very soft. Remove from the oven and let cool completely.
- Add the butter to medium bowl add the chopped chives. Squeeze the cooled roasted garlic cloves directly into the bowl, discarding the skins. Beat on low to medium speed for about 2 minutes until combined, then increase the speed to high and beat for another 2 to 3 minutes until the butter is smooth, light, and creamy. Season with more salt if desired.
- Serve immediately or refrigerate until ready to use.
Notes
Made this recipe?
I’d love to hear how it turned out. Leave a comment and rating below.
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