The Best Homemade Garlic Butter

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The Best Homemade Garlic Butter

Made with my famous garlic confit, soft herbs and good quality salted butter, this garlic butter transforms even the simplest meals into something rich, silky and full of flavour.

Prep Time5

Cook Time1

Course: condiment

Cuisine: American, French

Servings:

Author: Daen Lia

Ingredients

2 garlic bulbs
1 tbsp olive oil
1 stick butter (120g)
1/2 cup fresh herbs parsley, rosemary, chives, sage (optional)
salt and pepper

Instructions

Roast garlic: Preheat your oven to 200°C / 400°F
Bake garlic: Using a sharp knife, slice the top off the garlic bulbs, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulbs of garlic into the centre of an oven proof dish, drizzle with olive oil and season with salt and pepper. Bake for 1 hour.
Remove garlic cloves: Take the dish out of the oven and remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.
Blend butter: Place the garlic cloves, butter, herbs if using and pinch of salt and pepper into a food processor and blend. Alternatively, everything can be mashed together with a fork in a large bowl.
Store: Roll the garlic butter into a log using baking paper, secure the ends, and keep it in the fridge for up to 1 week or freeze for up to 2 months. Slice off rounds as needed.

Notes

Butter – Use good quality salted butter and make sure it’s at room temperature so it mixes into a smooth, creamy spread.
Garlic – My garlic confit is best for that rich, mellow flavour, but you can absolutely use raw garlic if that’s what you have on hand.
Herbs – Completely optional, but they add beautiful freshness. Use anything you love: parsley, chives, basil, oregano, sage or thyme all work perfectly. You can use dried or fresh!

Nutrition