How long will the butter last?

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.

I can’t find nigella seeds, can I use something else?

You could use white or black sesame seeds in place of the nigella seeds here.

Do I need to use black garlic?

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.

Roasted garlic butter

Description

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.

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.

Ingredients

Units Scale

2 whole heads of garlic + 5 extra cloves
1 tablespoon olive oil
8 cloves of black garlic
1.5 tablespoons nigella seeds
1 tablespoon flaky salt
1/2 cup chopped flat leaf parsley
250g unsalted butter, softened (not melted)

Equipment -

Pestle and mortar (use a small bowl and the back of a fork if you don’t have one)
Baking foil

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Instructions

Roast your garlic. Turn your oven to 180C fan. Cut your 2 heads of garlic in half (cutting through the cloves so they’re exposed). Place them, cut side up, on a piece of baking foil. Drizzle the 1 tablespoon of olive oil over the exposed garlic cloves, then flip them so the exposed cloves are on the foil. Wrap the foil up tightly and place in the oven for 30 minutes.
Prepare the other ingredients. Peel and chop your 5 raw garlic cloves roughly and get them in your pestle and mortar (or small bowl) along with the 8 black garlic cloves and 1.5 tablespoons of flaky salt. Get the 250g of softened butter, ½ cup of chopped flat leaf parsley and the 1.5 tablespoons of nigella seeds into a large mixing bowl.
Let the roasted garlic cool. Once the garlic is roasted, remove it from the oven. To check it’s ready, carefully open the foil pack and give the cloves a little prod. If they easily collapse when pressed, they’re ready. If not, put them back in the oven for another 5 minutes and test again. Set aside until cool enough to handle.
Mix the butter together. Once the roasted garlic has cooled, squeeze the cloves out of their skins into the pestle and mortar with the other garlic and salt. Pound the garlic to a paste, then add to the mixing bowl with the butter, parsley and nigella seeds. With a large spoon, mix thoroughly until there are no streaky bits of plain butter left and you’re done! Spoon into a sealed container and store in the fridge for up to 3 weeks.

Notes

The butter freezes well. Just form it into a log on a piece of baking paper, then roll it up tightly and twist the ends closed. Then you can just chop off a slice whenever you need it.

If you can’t find black garlic just add 2 more raw garlic cloves to the butter, but I really recommend trying to find it if you can. It adds a beautiful sweet savoury depth that you’ll love. You can find it in delis or specialty food stores, or on Amazon. My advice is to get the peeled cloves rather than whole heads of black garlic because it’s a PAIN to peel – the cloves are sticky so the skins just stick to them and it’s hard to get them off.

Prep Time: 5
Cook Time: 30
Category: sauces
Method: oven
Cuisine: mediterranean

Nutrition

Serving Size: 30g