The Magic of Roasted Garlic
Let me tell you about roasted garlic. It is a little miracle. Raw garlic is sharp and strong. But roasted garlic is sweet and soft. It becomes like a paste you can spread.
You just wrap cloves in foil with oil. The oven does all the work. I still laugh at that. It turns something so strong into something so gentle. That is its magic.
A Little Story from My Kitchen
My grandson once watched me make this. He saw the anchovy paste go in. He made a face! I told him to trust his grandma. He tried the finished butter on bread.
His eyes got wide. He asked for more. The anchovy does not taste fishy. It just makes everything taste deeper and richer. It matters because it teaches us to be brave with flavors.
Why This Butter Matters
This is not just a recipe. It is a way to make simple food special. A dab on steamed carrots changes them. A slice on a hot steak melts into joy.
It turns a regular Tuesday dinner into a small celebration. That matters. Good food should make you feel happy and cared for. What is your favorite food to put garlic butter on?
Putting It All Together
Making the butter is easy. Squeeze the soft garlic from its skin. Doesn’t that smell amazing? Mix it with the soft butter and other things. A quick blitz with a blender makes it smooth.
*Fun fact*: You can roll it into a log in parchment paper. Keep it in the fridge. Then you can just cut a slice whenever you need a flavor boost. Do you prefer soft butter or a firm slice?
Your Turn to Share
I love hearing your stories. Did you try the anchovy or skip it? Tell me what you served your butter with. Was it a big hit with your family?
Cooking is about sharing. It connects us. I share my story with you. Now you can share your meal with someone you love. That is the best part of all.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Garlic cloves (for roasting) | 1 large head | Separate the cloves but keep skin on |
| Olive oil | 1 tsp | |
| Salt | Pinch | |
| Roasted garlic | 2 tbsp | From above |
| Unsalted butter | 125g (1 stick / 8 tbsp) | Softened |
| Anchovy paste (or whole anchovies) | 1 tsp | Finely chopped if using whole |
| Parmesan, finely grated | 25g (1/4 cup very tightly packed) | Use a microplane |
| Cooking / kosher salt | 1/4 tsp | |
| Parsley, finely minced (optional) | 1 tbsp | For optional finish |
My Roasted Garlic Butter: A Little Jar of Sunshine
Hello, my dear. Come sit a moment. Let’s talk about garlic. Not the sharp, biting kind. We’re making the sweet, slow-roasted kind. It becomes soft and spreadable, like a paste. Mix it with butter, and magic happens. I keep a little jar in my fridge always. It makes everything taste like a cozy hug.
My grandson calls it “sunshine butter.” He’ll eat it on plain bread! The trick is roasting the garlic first. It tames its fiery spirit. Your whole kitchen will smell amazing. I still smile when I make it. It reminds me of big family dinners. Let me show you how simple it is.
Step 1: First, preheat your oven to 180°C/350°F. Take a whole head of garlic. Gently separate all the cloves. Keep their papery skins on. This protects them while they roast. It’s like a little blanket for each one.
Step 2: Pile the cloves on a piece of foil. Drizzle them with a teaspoon of olive oil. Add a tiny pinch of salt. Now, wrap them up tightly in the foil. Make a little shiny packet. I always think it looks like a treasure.
Step 3: Pop the packet in the oven for 30 minutes. The cloves will get very soft. (A hard-learned tip: Let the packet cool before opening. The steam inside is very hot!) When cool, squeeze each clove. The soft garlic paste will slide right out.
Step 4: Scoop two tablespoons of that golden paste into a bowl. Add softened butter, parmesan, anchovy paste, and salt. The anchovy paste is my secret. It doesn’t taste fishy, I promise! It just makes everything taste richer and deeper.
Step 5: Use a stick blender to mix it all until smooth. Stir in some parsley if you like green flecks. Now taste it on a cracker. Isn’t that incredible? Sweet or savory: which do you think the roasted garlic adds? Share below! Store it in a jar, or roll it into a log. You’re done!
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 1 small jar
Category: Condiment, Sauce
Three Fun Twists to Try
Once you have the basic butter, you can play! Here are my favorite little twists. They make it new again.
Lemon & Herb: Add the zest of one lemon and a tablespoon of fresh chives. Perfect for fish or summer corn.
Spicy Honey: Mix in a teaspoon of chili flakes and a drizzle of honey. Try it on roasted carrots. It’s a sweet little kick.
Everything Bagel: Stir in a spoonful of “everything bagel” seasoning. Spread it on your morning toast. You’ll thank me later.
Which one would you try first? Comment below!
How to Use Your Sunshine Butter
Oh, the possibilities! My favorite is a simple dollop on a hot steak. Watch it melt into a pool of flavor. It’s also wonderful on grilled chicken or steamed green beans. Toss warm pasta with a spoonful for a instant sauce. Don’t forget a warm dinner roll!
For a drink, a glass of red wine like a Shiraz pairs beautifully. For a non-alcoholic treat, try sparkling apple cider. The bubbles cut through the rich butter. Which would you choose tonight?
Keeping Your Garlic Butter Happy
This butter keeps well in the fridge for a week. Just pop it in a little jar. For longer storage, the freezer is your friend. Roll the butter into a log on some parchment paper. Then wrap it up tight and freeze for up to three months.
I once forgot a batch in the back of the fridge. It was still perfect two weeks later. The roasted garlic and salt help it last. You can slice off a cold piece anytime you need it. No need to reheat it at all.
Making a double batch is a smart move. It saves you time on a busy night. Having good food ready matters. It turns a simple meal into something special. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your butter too hard to mix? Let it soften on the counter first. It should feel like cool, soft clay. I remember trying to mix cold butter once. My spoon bent and I learned my lesson.
Worried about the anchovy paste? Do not skip it. It will not taste fishy. It just makes everything taste richer and deeper. This matters because it builds your flavor confidence. You learn to trust the recipe.
Is your roasted garlic not soft enough? Just cook it a little longer. The cloves should squeeze out like paste. Getting it right matters for a smooth, spreadable butter. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free? A: Yes, all the ingredients are naturally gluten-free.
Q: Can I make it ahead? A: Absolutely. It gets even better after a day in the fridge.
Q: What if I don’t have anchovy paste? A: A tiny splash of soy sauce works in a pinch.
Q: Can I double the recipe? A: You sure can. Just use a bigger bowl to mix it.
Q: Is the parsley needed? A: It is optional. It adds a nice fresh color. *Fun fact: Parsley can help make garlic breath a little milder.* Which tip will you try first?
From My Kitchen to Yours
I hope you love this roasted garlic butter. It is a little jar of magic. It makes weeknight dinners feel like a celebration.
I would love to see what you create with it. Share a picture of your meal. Have you tried this recipe? Tag us on Pinterest! You can find me at Chloe’s Cozy Kitchen.
Thank you for cooking with me today. Happy cooking!
—Chloe Hartwell.
Roasted Garlic Butter: Roasted Garlic Butter Recipe and Uses
Description
Creamy, aromatic roasted garlic butter recipe. Perfect for bread, steaks, pasta & veggies. Elevate any meal with this simple, flavorful compound butter.
Ingredients
Roasted garlic:
Everything else:
Optional finish:
Instructions
- Roasted garlic: Preheat oven to 180°C/350°F (160°C fan-forced). Put the garlic cloves on a piece of foil, drizzle with oil and salt, then enclose with the foil. Place in the oven for 30 minutes or until the garlic flesh is soft like a paste (check a big one). Open the foil and when cool enough to handle, squeeze the flesh out into a bowl.
- Blitz butter: Measure out 2 tablespoons of the roasted garlic paste into a small bowl. Add remaining butter ingredients, then blitz with a stick blender until smooth. Stir in parsley, if using.
- To use: Add a dab on steak, grilled chicken, fish etc, or on steamed vegetables. Or serve with dinner rolls – it’s amazing! I like using it when softened but you can also make a log, refrigerate to firm then cut slices.
Notes
- If making this with the Rump Cap / Picanha roast (the recipe this butter was shared with), put the foil wrapped garlic in the oven at 140°C/285°F (120°C fan-forced) with the rump cap for 1 hour.
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