Step 1

If you haven’t already got roasted garlic to hand, then first, it’s time to prepare that (otherwise, skip this step). To do so: slice the top 2 inches of the garlic head and drizzle or brush with a bit of olive oil.

Step 2

Wrap in a parchment paper or aluminum foil parcel and then roast in a pre-heated oven at 400ºF/200ºC for between 30-40 minutes, until golden and tender.For even more caramelized garlic, remove the foil/parchment from the garlic head at the end. Then continue to roast or broil for a few more minutes until darker. You can also read all my top tips and tricks for roasted garlic here!

Step 3

Once ready, allow the garlic to cool slightly (until you can handle it). Then use your hands to easily pop out the roasted garlic cloves into a small bowl and mash with a fork.

Step 4

Combine the softened butter with the roasted garlic, mix, and season with salt, to taste.OR add all the ingredients to a small blender and process until combined.

Step 5

You can either use the butter immediately, transfer it to the fridge to set in the bowl, OR roll it into a log wrapped in parchment paper/wax paper (or plastic wrap) before transferring it to the fridge.It’s best to allow it to come back to room temperature before spreading.

Step 6

Make ahead: you can roast the garlic 1-2 days in advance. Then store it wrapped tightly in the fridge until ready to make the recipe.Store: store the roasted garlic butter either tightly wrapped or in an airtight container in the fridge for between 3-4 days. While it won’t turn "bad" after that, there is a risk of botulism due to the garlic being in an anaerobic environment, so I don’t recommend consuming it past that.Freeze: you can freeze the roasted garlic compound butter for up to two months. Allow it to thaw overnight in the refrigerator before using (or defrost it in the microwave for just 10-20 seconds).