Garlic Herb Compound Butter is made with delicious herbs and sweet roasted garlic. Perfect for spreading on warm bread, enhancing grilled meats, or elevating your favorite recipes.
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Compound butter is a great way to add a little pizazz to a dish without a lot of extra work. Use it as seasoning sauce too varies proteins and vegetables.
What is compound butter?
Compound butter is a mixture of butter and various other ingredients, such as herbs, spices, garlic, citrus zest, or other flavorings. The purpose of making compound butter is to infuse the butter with additional flavors, creating a flavorful condiment that can be used in various dishes. We love it on Oven Broiled New York Steak, Pan Seared Rib Eye, veggies, and Artisan Bread.
- Butter: Use real butter, salted or unsalted butter will work for this.
- Garlic heads: If the heads are small use three.
- Olive oil:
- Salt & pepper
- Fresh Herbs: I used rosemary, thyme and parsley
How to make garlic herb compound butter
- Step 1: Prep and Preheat Take the butter out of the refrigerator and set it on the counter for about an hour. You want the butter to come to room temperature. Then, preheat the oven to 400℉.
- Step 2: Prepare the Garlic Cut ¼ of the garlic off the top of the head. Then, place it on a piece of aluminum foil. Drizzle the olive oil over the top and sprinkle it with a pinch of salt and pepper.
- Step 3: Roast the Garlic Fold the tin foil into a pouch by bringing the two sides together. Place the pouch in the oven, and roast the garlic for 45 minutes.
- Step 4: Let Garlic Cool Remove the garlic from the oven and let cool.
- Step 5: Add Garlic to a Bowl After the garlic has cooled, squeeze it from the bottom of the bulb and the cloves will come out of the top. Place the cloves into a bowl.
- Step 6: Add Butter and Herbs Next, add the softened butter and fresh herbs to the bowl with the garlic. Mix until everything is combined.
- Step 5: Place the butter into a bowl and let it sit at room temperature for a couple of hours.
- Step 6: Add in the herbs and roasted garlic.
- Step 7: Mix until combined.
- Step 8: Place the butter onto a piece of parchment paper or plastic wrap.
- Step 9: Roll into a log.
- Step 10: Twist the ends and place into the refrigerator to firm up. Cut into slices when ready to use.
- Do not soften butter in the microwave you will have a watery mess allow it to come to room temperature.
- Use fresh herbs if you can they infuse better into the butter. Looking for more info on growing your own herbs and spices? Check out porch.com!
- Taste test a bit of your butter on a slice of bread before storing it. Then, gradually add more herbs or spices if needed.
This compound butter is one that you would find at a steakhouse. With that being said, it’s more for savory foods or veggies. It’s typically cut into rounds and served on top of grilled meats, seafood like my Hot Garlic Shrimp, or roasted vegetables. You can use this recipe on a variety of foods including Milk Boiled Corn on The Cob, Air Fryer Baked Potato.
When I make compound butter, I use basil, thyme, parsley, chives, and cilantro. However, you can use any herbs that you want. Others use garlic powder, onion powder, rosemary, lemon zest, and sage.
You can use dried herbs that you have in your kitchen, but fresh herbs infuse into the butter much better giving you a stronger flavor.
Store the rolled compound butter in the refrigerator for up to 2 weeks. Or place in a ziplock freezer bag and freeze for up to 6 months.
Garlic Herb Compound Butter
- 16 tablespoons Butter at room temperature
- 2 Heads garlic
- 1 tablespoon olive oil
- Salt and pepper
- 2 tablespoon Chopped fresh herbs like Basil thyme, parsley, chives, cilantro
- Parchment paper
- Remove the butter from the refrigerator and allow it to come
to room temperature.
- Preheat oven to 400 degrees
- Cut off ¼ from the top of the head of garlic and place it on a piece of aluminum foil.
- Drizzle the olive oil over the top and sprinkle a pinch of salt and pepper. Bring the two sides together and fold into a pouch. Roast in the oven for 45 minutes. Remove from
the oven and let cool.
- Once the garlic can be handled, squeeze from the bottom of the bulb and the cloves will come right out of the top, place the cloves in a bowl.
- Add the softened butter, fresh herbs to the bowl and mix until combined.
- Place the butter mixture in a log on a piece of parchment paper. Fold one end of the parchment paper over the butter and roll like a tube as tight as you can get it. Twist the ends and place in the refrigerator until firm.
- Cut slices to use on fresh bread, chicken, steak, potatoes, or even pasta. Store leftovers in the refrigerator.