Roasted Garlic Butter

5 from 1 vote

This is a recipe for a butter that's given a massive flavour leg up with roasted garlic, parmesan and anchovies. I am hopelessly addicted to it, and I use it on everything: slather on bread, on cooked proteins (chicken, fish, steak), and steamed vegetables. It's especially brilliant with roast beef, like the Beef Rump Cap Roast (Picanha) I also shared today.

Use softened, or shape it into a log, refrigerate then cut slices and place on a hot dish to let it slowly melt.

Makes 150g / 2/3 cup, enough for 6 to 8 people as a sauce for steak etc.

Prep Time7

Cook Time30

Course: Sauces

Cuisine: Western

Keyword: compound butter, roasted garlic butter, steak sauce

Servings:

Calories: 134cal

Author: Nagi

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.

Notes

1. Anchovies give this butter extra special depth of flavour but if need / want to leave it out, substitute with an extra 2 tbsp (15g) finely grated parmesan (very tightly packed tablespoons) plus a pinch of salt.

Storage - My favourite way to use it is when it's softened. You can also shape it into a log (use cling wrap to twist it up), refrigerate to make it firm then cut slices as required. Keeps a week in the fridge, or 3 months in the freezer.

Nutrition per serving, assuming 8 servings.

Nutrition