Roasted Garlic Butter
This butter is a game changer, friends. Once you make it, you’ll have to have it in your fridge at all times. It’s a staple here in Casa de Sosa and I slather it all over everything that calls for butter, which is everything, right? Okay, maybe not everything, but this Roasted Garlic Butter is just everything glorious about garlic and butter, two of my most favorite cooking items.
We make the drive out to Camarillo once every couple months to visit my stepdaughters during the school year and I always stock up on garlic at the farm stands. It doesn’t get any more fresh than that and I just love the feeling I get when I shop for my produce directly from the farm it was grown and picked from. While this butter is great no matter where you get your garlic, I especially love it when I can get my garlic there.
To start, cut the heads off of three bulbs of garlic.
Drizzle over a generous amount of olive oil and season lightly with kosher salt and freshly ground black pepper.
Wrap the garlic in parchment. And then some tinfoil.
And bake them in a 375F oven for about 30 minutes.
Once the garlic is done, let it cool enough that you can handle it with your hands and get to work squeezing the cloves out of the skin.
Add a bit more kosher salt and ground pepper.
And mash up all that aromatic garlic with a fork.
In a large bowl, add the mashed garlic and two sticks of softened butter. Since the garlic is seasoned with salt, I prefer to use unsalted. But you can totally use salted here if you prefer.
Combine the butter and garlic together until just mixed.
From here, you can serve the butter immediately over potatoes, veggies, bread, or whatever your heart desires. Or you can store it in the fridge until you’re ready to use it. I like to use PW’s method and roll it all up in plastic wrap and tinfoil before putting it in the fridge to create a perfect log that’s easy to store and serve.
Spread some of this glorious Roasted Garlic Butter over a slice of sourdough bread. Take your mashed potatoes to a whole ‘nother level. And my favorite way to enjoy this gourmet butter? Adding a dollop over the top of a steak. Mmmm, divine!
- 3 heads of garlic
- 3 tablespoons olive oil
- 2 sticks unsalted butter, softened
- kosher salt and pepper, to taste
- Cut the tops off each head of garlic.
- Drizzle olive oil over each head and top with salt and pepper.
- Wrap in parchment and then in tinfoil.
- Bake at 375F for 30 minutes.
- Once garlic is cool enough to handle, remove cloves from skin.
- Top cloves with additional salt and pepper.
- Mash cloves with fork.
- Add mashed garlic to large bowl and combine with butter.
- Store in fridge or serve immediately.