Roasted Garlic Butter

Name: Roasted Garlic Butter
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 8
Cuisine: Western
Ingredients: 1 head garlic, large; cloves separated, skins left on; 1 tsp olive oil; pinch salt; 2 tbsp roasted garlic, from above; 125g (1 stick / 8 tbsp) unsalted butter (, softened); 1 tsp anchovy paste, or finely chopped whole anchovies; see substitution note; 25 g (¼ cup) Parmesan, very tightly packed; finely grated using a microplane; ¼ tsp cooking salt / kosher salt; 1 tbsp parsley, finely minced; optional

A bowl of roasted garlic butter garnished with parsley, served beside roast beef, potatoes, and green vegetables. — Roasted garlic butter served with roast beef and vegetables.

Roasted garlic, Parmesan, and anchovy give this compound butter a savory depth. Serve it with steak, roast beef, chicken, fish, vegetables, or dinner rolls.

By Cookin' KitchenOctober 5, 2026Updated October 19, 2026

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Total: 37 minutes
Servings: 8 servings

Prep: 7 minutes
Cook: 30 minutes
Total: 37 minutes
Servings: 8

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Recipe

Roasted Garlic Butter

Roasted garlic, Parmesan, and anchovy give this compound butter a savory depth. Serve it with steak, roast beef, chicken, fish, vegetables, or dinner rolls.

Cookin' · https://cookin.club/recipes/roasted-garlic-butter

Prep: 7 minutes
Cook: 30 minutes
Total: 37 minutes
Servings: 8

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Ingredients

8 servings

For 8 servings

Roasted garlic

1 head garlic, large; cloves separated, skins left on
1 tsp olive oil
pinch salt

Everything else

2 tbsp roasted garlic, from above
125g (1 stick / 8 tbsp) unsalted butter (, softened)
1 tsp anchovy paste, or finely chopped whole anchovies; see substitution note
25 g (¼ cup) Parmesan, very tightly packed; finely grated using a microplane
¼ tsp cooking salt / kosher salt
1 tbsp parsley, finely minced; optional

Instructions

Roasted garlic

Step 1: If making this with the Rump Cap / Picanha roast, put the foil-wrapped garlic in the oven at 140°C/285°F (120°C fan-forced) with the rump cap for 1 hour.
Step 2: Preheat the oven to 180°C/350°F (160°C fan-forced).
Step 3: Put the garlic cloves on a piece of foil, drizzle with oil and salt, then enclose them in the foil.
Step 4: Place the foil parcel in the oven for 30 minutes, or until the garlic flesh is soft like a paste. Check a large clove.
Step 5: Open the foil. When the garlic is cool enough to handle, squeeze the flesh out into a bowl.

Blitz butter

Step 6: Measure 2 tablespoons of the roasted garlic paste into a small bowl. Add the remaining butter ingredients, then blitz with a stick blender until smooth. Stir in the parsley, if using.

To use

Step 7: Add a dab to steak, grilled chicken, fish, or steamed vegetables, or serve with dinner rolls. Use the butter softened, or make it into a log, refrigerate until firm, and cut it into slices.

Notes

Substitution and storage

If you leave out the anchovy paste, replace it with an extra 2 tablespoons (15 g) finely grated, very tightly packed Parmesan and a pinch of salt. Store the butter softened, or shape it into a log, wrap it, and refrigerate until firm before slicing. It keeps for a week in the refrigerator or 3 months in the freezer.

Nutrition per serving

Calories: 134 kcal
Fat: 14 g
Saturated fat: 9 g
Carbohydrates: 1 g
Sugar: 0 g
Fiber: 0 g
Protein: 1 g
Sodium: 157 mg
Cholesterol: 37 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Roasted garlic, Parmesan, and anchovy make this savory compound butter a flavorful addition to steak, roast beef, chicken, fish, steamed vegetables, and dinner rolls. Serve it softened, or shape it into a log and chill it until firm enough to slice.

Roasted Garlic Butter