This roasted garlic butter is super easy, uses just six ingredients and is unbelievably addictive and delicious. Roasting the garlic brings out a wonderful sweetness that works SO well, you’re going to love it.
This butter is honestly just the most delicious thing. You can use it in SO many ways. Make the most unreal garlic bread you’ve ever had, dollop it on steak or barbecued meat, finish off pan-fried fish with a little spoonful, stuff it under the skin of a whole chicken for the juiciest roast chicken ever or just enjoy it with fresh bread! It’s very addictive is all I’ll say…!
There are only a handful of ingredients you’ll need to make this butter, and most you probably already have in your cupboard.
- Unsalted butter. Using unsalted butter means you can control the salt content yourself, but use salted if that’s all you can find, you’ll just have to taste it and reduce the amount of flaky salt you’re adding. It also needs to be softened, so take it out of the fridge a couple of hours before you want to use it. PRO TIP: To soften butter quickly, pour boiling water into a bowl, tip it out, then cover your butter with the bowl and leave it for 5 minutes. Or pop it in the microwave at 10-second intervals until softened – you don’t want it to melt so just be a bit careful with this method.
- Garlic. Can’t make roasted garlic butter without garlic right? My recipe uses two whole heads of garlic and raw garlic cloves to really intensify that garlic flavour. Roasting garlic makes it sweeter and milder, so combining it with the punch of raw garlic really makes this butter even more delicious.
- Black garlic. This is the real secret ingredient here. If you’ve not tried black garlic before, it’s garlic that’s been cooked for a long time making it intensely rich and delicious. It’s sweet, mild and almost caramel flavoured – a little bit like a mild balsamic vinegar. It’s DELICIOUS and brings an unbelievable savoury flavour to this butter. It is a little tricky to find, though I have seen it start to pop up in supermarkets. You can find it in delis, speciality food stores or on Amazon. I like to buy peeled cloves because they’re a bit of a nightmare to peel if you get a whole head (they’re very sticky). If you can’t find it, just use 2 extra raw garlic cloves in this recipe.
- Nigella seeds. I LOVE the mild, oniony flavour of nigella seeds and they work wonderfully with the garlic here. If you can’t find any, you could use sesame seeds.
- Flat leaf parsley. This just brings a welcome herby freshness to the butter which I love. Use coriander, basil, thyme or rosemary if you don’t have parsley.
How to make the butter
Start by roasting your garlic. I like to do this by cutting the whole head of garlic in half, drizzling over ½ teaspoon of olive oil then placing it cut side down on a piece of tin foil. I find this easier than cutting the top third off which is the way most people do it because 1) you don’t waste any garlic when you cut it in half (that top third just gets thrown away otherwise) and 2) it roasts a lot faster when cut in 2 like this. Wrap the garlic tightly in the tin foil then pop it in the oven at 180C/360F fan for 30 minutes.
While the garlic is roasting, prep the other ingredients. Get the raw garlic, black garlic and flaky salt into a pestle and mortar, ready for the roasted garlic. A pestle and mortar is an easy way to beat something into a paste, but if you don’t have one you just mash it all up with the back of a fork in a small bowl. Once the garlic is roasted (to check, carefully open the tin foil package and press the garlic cloves, if they’re soft and collapse easily when pressed, they’re ready) and set aside until cool enough to handle.
When the roasted garlic has cooled a bit, squeeze it out of the skin (this part is very satisfying!) and get it into the pestle and mortar too. Pound all the garlic into a lovely paste. Transfer the paste into a large mixing bowl along with the butter, parsley and nigella seeds. Give it a very good mix until there are no streaks of plain butter left and you’re done!
Got a question?
It lasts for at least 3 weeks in a covered container in the fridge. You can also freeze it if you like – just roll it up into a log in a piece of baking paper and twist the ends shut, then you can slice little pieces when you need it.
You could use white or black sesame seeds in place of the nigella seeds here.
I think the black garlic really takes this butter to another level, but if you can’t find any you can just leave it out, and add another 2 cloves of raw garlic.
Watch me make it
Four ways to use this roasted garlic butter
- Slather it on my quick, no-knead Vogels-style bread.
- Turn my easy, soft flatbreads into garlic naan with a dollop of the butter.
- Use it in place of regular garlic butter sauce in super addictive garlic butter potatoes.
- Replace the miso herb butter with it in this juicy, herb-roasted chicken.
Like this recipe? Here are some others you might enjoy
- Easy chilli jam recipe
- How to make homemade basil pesto
- Chilli oil recipe
- Creamy super smooth hummus
If you make this recipe let me know in the comments below! I love hearing about how you get on with my creations.Print