Creamy whipped butter infused with roasted garlic, fresh herbs, and lemon zest—a make-ahead condiment that melts into steaks, vegetables, and bread.
Roast the garlic bulb cut-side up, drizzled with a pinch of olive oil and salt, covered loosely with foil at 400°F for 30–35 minutes until golden and very soft. Soften butter at room temperature for 15–20 minutes until it yields easily to a fork but still holds its shape—too warm and it will be greasy; too cold and it will not blend smoothly.
Substitute dried herbs (½ tsp each thyme and parsley, ¼ tsp rosemary) if fresh are unavailable, but reduce amounts slightly as dried herbs are more concentrated. Roll the finished butter in plastic wrap into a log about 1 inch in diameter, twist the ends, and refrigerate for up to 2 weeks or freeze for up to 3 months. Slice into ½-inch rounds to serve.
Ingredients
- 1 whole garlic bulb
- 8 oz unsalted butter
- 3 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1 tsp fresh rosemary
- 1 tsp lemon zest
- ½ tsp lemon juice
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredients
- 1 whole garlic bulb
- 8 oz unsalted butter
- 3 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1 tsp fresh rosemary
- 1 tsp lemon zest
- ½ tsp lemon juice
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
Before you cook
Cook notes
- • Roast the garlic bulb cut-side up, drizzled with a pinch of olive oil and salt, covered loosely with foil at 400°F for 30–35 minutes until golden and very soft.
- • Soften butter at room temperature for 15–20 minutes until it yields easily to a fork but still holds its shape—too warm and it will be greasy; too cold and it will not blend smoothly.
- • Finely chop all fresh herbs just before adding to prevent browning and preserve their bright color and flavor.
- • Roll the finished butter in plastic wrap into a log about 1 inch in diameter, twist the ends, and refrigerate for up to 2 weeks or freeze for up to 3 months. Slice into ½-inch rounds to serve.
- • For a firmer butter that holds its shape on hot food, chill the finished mixture for 30 minutes before rolling and wrapping.
- • Substitute dried herbs (½ tsp each thyme and parsley, ¼ tsp rosemary) if fresh are unavailable, but reduce amounts slightly as dried herbs are more concentrated.
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