Meet my latest obsession – Roasted Garlic Butter. Deep, roasted garlic sweetness, salt and savouriness from parmesan and anchovies, this butter makes everything taste ridiculously good, from roast beef to steaks, bread to steamed vegetables!
This is a “quick flick” recipe – a new style of post I’m starting for easy sauces and sides. These are simple, handy recipes that don’t need the full bells and whistles of my usual posts – no detailed step-by-steps, process photos, or videos – just the essentials so you can flick through, make it fast, and get on with eating!
Roasted garlic butter
My brother Goh (also RecipeTin’s tech brain) once rocked up to a family dinner with a container of messy looking butter – he didn’t even bother packing it in nicely – just leftover dregs from something he’d been tinkering with. I slathered it on bread, took one bite, and nearly fell off my chair. It was that good. I begged him for the recipe, and I’ve been making it on repeat ever since.
These dregs have a name – it’s a Roasted Garlic Butter – deceptively simple yet dangerously addictive. The roasted garlic brings mellow sweetness while parmesan and anchovy gives it that magic savoury punch that takes butter into a new stratosphere.
I use it on everything – bread, chicken, grilled meats, fish, steamed veggies. Specifically, today, I’m sharing it because I’ve been obsessively slathering it on Rump Cap Beef Roast (Picanha) which is the main recipe I’m sharing today.
So here’s the Roasted Garlic Butter recipe. The only regret you’ll have is not making a double batch – or that you now need to buy bigger jeans. 😭 Thanks Goh. (I think)
Enjoy! – Nagi x
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Roasted Garlic Butter
Ingredients
Roasted garlic:
- 1 large head of garlic , separate the cloves but keep skin on
- 1 tsp olive oil
- Pinch of salt
Everything else:
- 2 tbsp roasted garlic (above)
- 125g (1 stick / 8 tbsp) unsalted butter , softened
- 1 tsp anchovy paste (or finely chopped whole anchovies) (Note 1)
- 25g (1/4 cup very tightly packed) parmesan , finely grated using microplane
- 1/4 tsp cooking salt / kosher salt
Optional finish:
- 1 tbsp parsley finely minced , optional
Instructions
- If making this with the Rump Cap / Picanha roast (the recipe this butter was shared with), put the foil wrapped garlic in the oven at 140°C/285°F (120°C fan-forced) with the rump cap for 1 hour.
Roasted garlic:
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Put the garlic cloves on a piece of foil, drizzle with oil and salt, then enclose with the foil.
- Place in the oven for 30 minutes or until the garlic flesh is soft like a paste (check a big one).
- Open the foil and when cool enough to handle, squeeze the flesh out into a bowl.
Blitz butter:
- Measure out 2 tablespoons of the roasted garlic paste into a small bowl. Add remaining butter ingredients, then blitz with a stick blender until smooth. Stir in parsley, if using.
To use:
- Add a dab on steak, grilled chicken, fish etc, or on steamed vegetables. Or serve with dinner rolls – it's amazing! I like using it when softened but you can also make a log, refrigerate to firm then cut slices.
I’ve just made this to pass the time during a very wet afternoon in the U.K. and I am genuinely amazed at how delicious it is (I keep going back to the dishwasher to try and scrape some more out of the food processor it’s that good!). I can see this being so useful both for meat, seafood and veggies to elevate them and so convenient to store in the freezer. Thanks Nagi and team.