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Hi Bold Bakers!
WHAT YOU GET: A rich and fresh Roasted Garlic and Herb Compound Butter flavored with sweet roasted garlic and green herbs, made in less than an hour.
I’ve been on a compound butter kick — everything from sweet (like my Orange Honey Compound Butter and Maple Pecan Compound Butter) to savory (like my Sun-Dried Tomato Compound Butter and Chipotle Lime Compound Butter.) But this roasted garlic and herb-flavored butter maybe my favorite savory option so far.
Have you ever had garlic that has been roasted whole, rubbed with just some olive oil? It loses its pungent qualities and becomes almost sweet. That alone is worth spreading on some good bread, but adding that to creamy butter and fresh herbs makes your dinner feel extra gourmet.
Try these other butter flavors, too:
What Herbs Go Well With Roasted Garlic?
For this recipe, I opted to use fresh rosemary, oregano, and thyme. These herbs complement the creamy butter and garlic by adding a layer of minty, citrusy, and earthy flavors. Other fresh herbs that would work great are parsley, chives, or basil.
Fresh Or Roasted Garlic?
This compound butter calls for two heads of garlic, roasted. That may seem like a lot of garlic, but trust me, you’ll want all that flavor. Garlic will still taste like garlic after being roasted, but it takes on a sweeter, more mild flavor as it caramelizes as it heats. It becomes soft and buttery and loses all the sharpness and bite of fresh garlic.
How To Roast Garlic
To roast the two heads of garlic, first, preheat your oven to 400°F (200°C). Prepare the heads of garlic by cutting the tips off the top of both to expose the cloves and then rub them with olive oil. Wrap the heads in aluminum foil and place them, cut side up, on a baking sheet. Roast for about 40 minutes until they are brown.
After letting them cool to room temperature, you can simply squeeze the garlic out into a medium bowl.
Tools You Need To Make Sun-Dried Tomato Compound Butter
Gemma’s Pro Chef Tips For Making Roasted Garlic And Herb Compound Butter
- Go ahead and roast a few extra bulbs of garlic – roasted garlic stores well in the refrigerator or freezer, and it’s great to have on hand for sauces or dips.
- When roasting garlic, make sure that they are cut side up, or the exposed parts of the cloves can burn.
- To keep them upright, you can roast foil-covered bulbs of garlic in a muffin tin.
- Use unsalted butter for compound butter, and add your flakey salt for better flavor and texture.
- Use this butter to make next-level garlic bread!
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Roasted Garlic And Herb Compound Butter Recipe
- 2 heads of garlic
- 2 tablespoons olive oil
- 1 cup (2 sticks/8oz/225g) of unsalted butter (softened)
- 1 ½ tablespoons fresh rosemary (minced)
- 1 ½ tablespoons fresh thyme (minced)
- 1 ½ tablespoons fresh oregano (minced)
- ½ teaspoon flakey sea salt
- Preheat the oven to 400°F (200°C).
- Cut the tips off of two heads of garlic to expose the cloves, rub with the olive oil, and wrap with aluminum foil.
- Place, cut side up, on a baking sheet, and roast for roughly 40 minutes, until brown. Let cool to room temperature.
- Squeeze the cooled garlic into a medium bowl. Add the butter, rosemary, thyme, oregano, and flakey sea salt and beat until combined.
- Transfer to a piece of plastic wrap and use the wrap to help shape the butter into a log.
- Refrigerate for at least 2 more hours, until firm. Store in the refrigerator for up to 2 weeks or slice and freeze for up to 2 months.