Ingredients
Roasted Garlic
- 1 large head of garlic (separate the cloves but keep skin on)
- 1 tsp olive oil
- Pinch of salt
Butter Mix
- 2 tbsp roasted garlic (from above)
- 125g (1 stick / 8 tbsp) unsalted butter, softened
- 1 tsp anchovy paste (or finely chopped whole anchovies)
- 25g (1/4 cup very tightly packed) parmesan, finely grated using microplane
- 1/4 tsp cooking salt / kosher salt
- 1 tbsp parsley, finely minced (optional)
Instructions
- Roast the Garlic: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Place the separated garlic cloves, skin on, on a piece of foil. Drizzle with olive oil and sprinkle with a pinch of salt. Enclose the garlic in the foil, creating a sealed pouch.
- Bake the Garlic: Place the foil-wrapped garlic in the oven for about 30 minutes or until the garlic flesh becomes very soft and paste-like. Check by pressing on a large clove to confirm softness.
- Extract Garlic Flesh: Carefully open the foil once garlic is cool enough to handle, and squeeze the softened garlic flesh into a bowl.
- Prepare the Butter Mixture: Measure out 2 tablespoons of the roasted garlic paste into a small bowl. Add the softened unsalted butter, anchovy paste, finely grated parmesan, and cooking salt.
- Blend the Butter: Using a stick blender, blend all ingredients until smooth and well combined. Stir in the minced parsley if using.
- Use or Store: Serve a dab of the roasted garlic butter on steak, grilled chicken, fish, or steamed vegetables. It’s also fantastic with dinner rolls. You can use it immediately while soft or shape it into a log, refrigerate until firm, and slice as needed.
Notes
- To roast garlic alongside a rump cap or picanha, wrap the garlic in foil and cook at 140°C (285°F) with the meat for 1 hour.
- Anchovy paste adds umami flavor but can be omitted for a milder taste.
- Make sure the butter is softened to blend easily with other ingredients.
- The roasted garlic butter keeps well refrigerated in an airtight container for up to 1 week.
- If making ahead, shape into a log, wrap tightly in cling film, and store chilled to slice when needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Baking
- Cuisine: American
