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Roasted Garlic Butter with Parmesan and Anchovy Recipe

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4.3 from 6 reviews

This Roasted Garlic Butter recipe combines soft, sweet roasted garlic with creamy unsalted butter, parmesan, and anchovy paste to create a flavorful spread perfect for steaks, grilled chicken, fish, or steamed vegetables. This versatile butter can be softened for immediate use or shaped into a log and refrigerated for later, adding a rich, savory depth to any meal.

  • Total Time: 40 minutes
  • Yield: Approximately 8 servings

Ingredients

Roasted Garlic

  • 1 large head of garlic, cloves separated but skin on
  • 1 tsp olive oil
  • Pinch of salt

Roasted Garlic Butter

  • 2 tbsp roasted garlic paste
  • 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
  • 1/4 tsp cooking salt / kosher salt
  • 1 tbsp parsley, finely minced (optional)

Instructions

  1. Roast the Garlic: Preheat the oven to 180°C (350°F, 160°C fan-forced). Place the separated garlic cloves with skins on a piece of foil, drizzle with olive oil, sprinkle a pinch of salt, and wrap them tightly in the foil. Roast in the oven for about 30 minutes, or until the garlic flesh is soft and paste-like.
  2. Extract Roasted Garlic Paste: Remove the foil packet from the oven and let it cool enough to handle. Squeeze the softened garlic flesh out of the skins into a small bowl, creating a smooth paste ready to incorporate into the butter.
  3. Blend the Butter: Measure out 2 tablespoons of the roasted garlic paste into another small bowl. Add the softened unsalted butter, anchovy paste, grated parmesan, and salt. Use a stick blender or hand mixer to blend the ingredients together until the mixture is smooth and well combined. Stir in the minced parsley if using.
  4. Use or Store: Use the roasted garlic butter immediately by adding a dollop onto steak, grilled chicken, fish, or steamed vegetables. It also pairs wonderfully with warm dinner rolls. Alternatively, shape the butter into a log using cling wrap by twisting it tightly, refrigerate until firm, then slice as needed. The butter keeps up to one week in the fridge or up to three months in the freezer.

Notes

  • Anchovy paste adds a unique umami depth, but it can be omitted and substituted with an extra 2 tbsp (15g) of finely grated parmesan plus a pinch of salt.
  • To store, shape the butter into a log wrapped tightly in cling wrap and refrigerate. It can be sliced as needed.
  • The butter is best used softened, but can also be used cold if sliced.
  • Keeps well for one week in the refrigerator or up to three months in the freezer.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Condiment
  • Method: Baking
  • Cuisine: International

Find it online: https://recipesvibe.com/roasted-garlic-butter-with-parmesan-and-anchovy-recipe/