Roasted Garlic Butter

I like to keep a giant container of this butter in our fridge for smearing on bread – but I also love to use this decadent Roasted Garlic Butter in recipes, like slathered all over Baked Pork Tenderloin or in my favorite easy Naked Butter Lobster Rolls!

A slice of bread is spread with roasted garlic butter using a wooden spoon, surrounded by garlic, parsley, salt, and more bread on a wooden board.

A slice of bread topped with roasted garlic butter rests on a wooden board, with a loaf of bread and roasted garlic nearby.

A white dish filled with roasted garlic butter sits next to a wooden spoon, garlic cloves, and a slice of bread spread with the flavorful butter.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Butter With Roasted Garlic

This is one of my favorite Base Recipes – a simple method that you can use to build flavor into other dishes to take the rich umami of roasted garlic with creamy, sweet and salty butter.

Roasted Garlic Butter Ingredients

To make this recipe, we will need the following ingredients:

Roasted garlic bulb: Adds a sweet, mellow, and nutty garlic flavor that spreads easily throughout the butter.
Unsalted butter (softened): Provides a rich, creamy base that carries the flavors and creates a smooth, spreadable texture.
Rosemary (chopped): Brings a strong, piney, aromatic note that complements roasted meats and vegetables.
Chives (chopped): Adds a mild onion flavor and freshness without overpowering the garlic.
Parsley (chopped): Offers a clean, bright, herbaceous taste that balances the richness of the butter.
Coarse kosher salt: Enhances all the flavors, bringing out the sweetness of garlic and the depth of herbs.
Black pepper: Adds subtle heat and earthy spice for complexity.

Roasted Garlic Butter Process

Once you’ve gathered your ingredients, we will use the following process:

A wooden cutting board with chopped rosemary, chives, parsley, and hints of roasted garlic butter, alongside a knife, whole herbs, and green onions arranged on a white surface.

Chop Herbs

Finely chop the fresh herbs and place them in the bowl.

A bowl with softened butter, chopped herbs, roasted garlic, salt, and pepper is being mixed with a fork to create creamy Roasted Garlic Butter; fresh herbs and seasonings are arranged nearby on a white surface.

Mix

A bowl of roasted garlic butter with a spoon, surrounded by fresh herbs, garlic, salt, and pepper on a white countertop.

Enjoy!

Use right away on bread, in pasta, over rice, or slathered on roasted steaks and vegetables.

Tips to Perfect Roasted Garlic Butter

Use Softened Butter: Let butter come to room temperature for easy mixing and a smooth, creamy consistency. Cold butter won’t incorporate herbs and garlic well.

Roast Garlic Until Sweet and Spreadable: Roast at 375°F (190°C) for 40–50 minutes until the cloves are soft, golden, and caramelized. This ensures a mild, sweet flavor instead of raw sharpness.

Squeeze Out Cloves Carefully: Once cooled slightly, squeeze the base of the garlic bulb to push out the roasted cloves. Mash them into a paste before mixing for even distribution.

Chop Herbs Finely: Finely chop rosemary, chives, and parsley so they blend smoothly into the butter and distribute evenly.

Balance the Salt: Taste before adding more salt — some roasted garlic can have a naturally sweet-salty complexity. Start with less and adjust.

Chill for Best Texture: After mixing, form into a log using parchment or plastic wrap and refrigerate for at least 1 hour. This makes slicing easy and keeps it firm for serving.

Store and Freeze: Store in the fridge for up to 1 week, or freeze for up to 3 months. Slice from frozen as needed.

FAQs

Store in an airtight container in the refrigerator for up to 1 week. For long-term storage, freeze in portions or as a log for up to 3 months.

Yes! Just reduce or omit the added salt in the recipe to prevent it from being too salty. Taste and adjust before chilling.

Yes. Mashing roasted garlic into a paste ensures even distribution throughout the butter and prevents clumps of garlic.

You can, but use ? of the amount (since dried herbs are more concentrated) and mix well. Fresh herbs give better flavor and color, but dried works in a pinch.

Roasted Garlic Butter