Roast Garlic Herb Butter

Updated on December 30, 2017
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Jan has been cooking and writing about food for over twenty years and has cooked on multiple television stations, including Food Network.

Use this roasted herb garlic butter in any number of ways: to finish meats or vegetables, as an ingredient for roast chicken, or serve with fresh, hot dinner rolls. You'll love how easy it is to use herb butter to elevate any number of dishes!
Use this roasted herb garlic butter in any number of ways: to finish meats or vegetables, as an ingredient for roast chicken, or serve with fresh, hot dinner rolls. You'll love how easy it is to use herb butter to elevate any number of dishes!

Gorgeous Compound Butter

I love making compound butter—and that makes it sound fancier than it is. Compound butter is simply butter that has been whipped with any number of other ingredients in order to enrich and enhance the flavor.

Compound butter can be made either sweet or savory, and they can be used to either finish off a dish at the table or used to enhance the flavor of a food as it is cooking.

Herb butter - just a compound butter that has been made with herbs - is one of my favorites. You can make it ahead, use any herbs you like, and then dole it out as you need it to make even weeknight dishes seem extra special.

Pan sear a chicken breast or pork chop and put a dollop of herb butter on top as it rests. Rub it under the skin of a fresh chicken before roasting. Roast asparagus or cauliflower and toss with herb butter before serving. Or serve softened at the table with fresh, hot, crusty bread. The uses for this stuff are really endless!

This roasted garlic herb butter is sublime and incredibly versatile. Simple rosemary, thyme, and roast garlic are a great combination that enhances the flavors of a wide variety of foods, so I like to throw it together and use it to make quick, ordinary foods seem special. Try it yourself, and you'll be hooked on this easy method. I promise!

Have You Tried This Recipe?

5 stars from 1 rating of Roasted Garlic Herb Butter

Cook Time

Prep time: 5 min
Ready in: 5 min
Yields: 1/2 cup Herb Butter

Ingredients

  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon roasted garlic, mashed
  • 1 stick or 1/2 cup butter, salted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly cracked

Instructions

  1. Mince the rosemary and thyme really well. Since the butter will be divided into portions and used in small amounts, it's important not to have large pieces of fresh herbs. Rosemary especially can be overpowering if the pieces are too big. Strip both herbs off their stems and either discard the stems or save them for stock (that's a great tip!). The softer, fine stems of the fresh thyme can be used as is, just mince them well too.
  2. Mash the roasted garlic well with the tines of a fork. Take a moment and really turn it into a paste. Roasted garlic is super soft to begin with, so it only takes a few seconds, but the more mashed the garlic is, the easier it is to incorporate it into the butter when it's whipped.
  3. Add all ingredients to the bowl of an electric mixer, and whip it together on medium high for about two minutes. Use a rubber spatula to scrape down the sides of the bowl.
  4. Transfer the herb butter to a small dish - it's now ready to use. If you're going to use it soon, just keep it out. This keeps it soft and easier to work with. It's best to have it room temperature if using it on roast chicken or to serve with fresh bread. If you'll be using it to finish roasted meats or vegetables, go ahead and refrigerate it. It will keep for a week or so in the fridge, so it's super simple to make ahead, especially ahead of a holiday or big celebration.

Fresh Rosemary

I love fresh rosemary - the flavor is like nothing else. Make sure you mince it very finely, since fresh rosemary is rather tough. You want the tiniest possible pieces in the finished herb butter.
I love fresh rosemary - the flavor is like nothing else. Make sure you mince it very finely, since fresh rosemary is rather tough. You want the tiniest possible pieces in the finished herb butter.

Fresh Thyme

Probably my favorite herb, fresh thyme is a gorgeous subtle, slightly floral note in the finished butter. Use the tender leaves whole, or mince the tender stems very finely. Strip the tougher stems of their leaves and toss those or save for stock.
Probably my favorite herb, fresh thyme is a gorgeous subtle, slightly floral note in the finished butter. Use the tender leaves whole, or mince the tender stems very finely. Strip the tougher stems of their leaves and toss those or save for stock.

Roasted Garlic - the Key Ingredient

If you are a diehard garlic lover as we are, you use roast garlic as is to spread on bread or roast chicken. For softer, more subtle flavor, mash it well with the back of a fork - once roasted garlic is buttery, nutty and very soft.
If you are a diehard garlic lover as we are, you use roast garlic as is to spread on bread or roast chicken. For softer, more subtle flavor, mash it well with the back of a fork - once roasted garlic is buttery, nutty and very soft.

Room Temperature Butter

Place a stick of butter and all of the ingredients in the bowl of a stand mixer. You want to whip it pretty thoroughly to ensure all of the ingredients are fully incorporated. I use salted butter, and add just a pinch additional kosher salt.
Place a stick of butter and all of the ingredients in the bowl of a stand mixer. You want to whip it pretty thoroughly to ensure all of the ingredients are fully incorporated. I use salted butter, and add just a pinch additional kosher salt.

Beat Well

Beat well on medium high speed for about 2-3 minutes - you really want to whip up and soften the butter, as well as fully incorporate the fresh herbs and roasted garlic.
Beat well on medium high speed for about 2-3 minutes - you really want to whip up and soften the butter, as well as fully incorporate the fresh herbs and roasted garlic.

Finished Roasted Garlic Herb Butter - Ready to Use

The finished herb butter. This can be held at room temperature for a few hours, in order to keep it spreadable and malleable, making it easier to work with. If making it ahead, keep it in the fridge, then bring to room temperature before use.
The finished herb butter. This can be held at room temperature for a few hours, in order to keep it spreadable and malleable, making it easier to work with. If making it ahead, keep it in the fridge, then bring to room temperature before use.

Check out the Quick Tutorial!

How to Make Roasted Garlic

Questions & Answers

    © 2017 Jan Charles

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      • Peggy W profile image

        Peggy Woods 3 months ago from Houston, Texas

        We grow rosemary and thyme in our garden so have easy access to those ingredients. This combination of yours with the roasted garlic sounds delicious. Thanks for the recipe.

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