Roasted Garlic Butter Recipe

Prep the garlic: Slice the top off the garlic and place it on a piece of aluminum foil.

Add oil: Pour olive oil over the garlic bulbs.

Roast: Wrap it tightly. It should look like a small pouch. Place it on a baking sheet and roast it in the oven for 40 minutes.

Check for doneness: To check doneness, carefully remove the aluminum foil (be careful as it is hot and steamy) and see if the garlic cloves are softened and lightly caramelized. If they are, you are good to go. If not, wrap it back up and let it roast for 5-10 more minutes or until the cloves are fully softened.

Remove the cloves: Let the roasted garlic cool for 10-15 minutes. Gently squeeze the head from the root end, pushing out all the soft cloves until you are left with the outer skin. Discard the skin and transfer the roasted garlic into a medium bowl.

Mash: Using the back of a fork, mash garlic until it is fully pureed.

Combine the ingredients: Into the same bowl, add the softened butter, salt, black pepper, and chopped herbs (if using). Mix until everything is combined. Alternatively, you can do this in a food processor.

Shape: You can use your garlic butter right away or shape it into a cylinder (make it a compound butter) for better presentation and portion control. To do so, place the garlic butter on a piece of plastic wrap (or parchment paper), shape it into a cylinder, and wrap it tightly. Place it in the fridge for at least 3 hours before using. When ready to serve, unwrap and cut it into slices and use in your recipe.