Garlic compound butter is a revelation. It is simple, with just 3 ingredients, but it turns basic butter into a gourmet delight like you’d find in fancy restaurants.
The first time I made garlic compound butter, it was one of those “why-have-I-not-done-this-before” moments. The simplicity, the flavor, the versatility—it has it all. Once you’ve tried this, there’s no going back. You’ll be looking for excuses to add butter to everything!
It is the perfect butter for steaks, bread, popcorn, mashed potatoes, and just about everything else. And don’t let the fancy name fool you. Compound butter is a complicated way of saying butter with added stuff. In our case, that stuff is going to be garlic.
In this post, we will go through a simple, step-by-step process to make your own garlic compound butter at home. We’ll cover everything from the ingredients you’ll need to mix and mold your butter and even some fun ways to use your newly created culinary masterpiece.
Looking for more garlicky recipes? Try air fryer honey garlic chicken, air fryer garlic bread, savory scones with garlic, and grilled garlic scapes.
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🧄Ingredient Notes
For exact amounts needed see the recipe card below
For this garlic compound butter, you’ll only need three simple ingredients:
- Unsalted butter: Make your life easier and remove it from the fridge to soften to room temperature first.
- Fresh roasted garlic: It needs to be roasted, not raw. Roasting brings out a sweet, mellow flavor that’s just divine in the butter. Check out my air fryer roasted garlic recipe for my favorite way to make it.
- Salt
🥣How to Make Garlic Compound Butter
- Put the butter in a small bowl. Sprinkle in the salt and mix it with a fork.
- Add the roasted garlic to the butter mix and mix thoroughly. Give it a taste! Adjust the ingredients to your liking. As the butter rests, its flavor will intensify.
- Place butter on parchment paper, cover and roll into a log. Then twist the ends of the parchment paper.
- If you don’t want to roll it into a log, you can keep it in an airtight container, but the log method makes for easy spreading later.
- Chill in the refrigerator before serving. Letting it chill for 24 hours is best, but I’ve been known to use it immediately!
🍴Serving Ideas
Now for the best part – using your garlic compound butter! My personal favorite is spreading it on a slice of bread, especially warm, crusty bread fresh from the oven.
If you’re feeling fancier, try tossing a spoonful or two into savory dishes like pasta. It’ll melt into a divine sauce, making your spaghetti night feel like a five-star Italian feast.
But don’t stop there! Try it with your favorite vegetables, especially fresh corn on the cob or baked potatoes. It is also perfect for meats like sous vide steak, steak bites, or shrimp.
🧈How to Store Your Garlic Compound Butter
Garlic butter will keep in the fridge for a few weeks. It is also exceptionally freezer-friendly, which is a massive win for all of us busy folks. Just put the parchment paper-wrapped roll in a freezer bag. Make sure you date it because chances are you’ll forget exactly when you made it!
You can freeze it for up to 6 months. Whenever you need some, slice off a piece and put the rest back in the freezer. Or put the entire thing in the fridge and use it all up.
⭐Tips
Be sure to check out the step by step instructions
- Select quality ingredients: It’s no secret that great ingredients make great food; this rule is no exception when it comes to garlic compound butter. Let’s be honest; it’s only got three main components – butter, garlic, and salt. So, each one has to be top-notch. And since it is mostly butter, make sure you use quality butter.
- Fresh roasted garlic is best: Those pre-minced jars will work in a pinch but won’t deliver the same punchy flavor. You can use your air fryer to roast the garlic.
- Soften the butter: If you leave it at room temperature for an hour, it will mix much better. Otherwise, you’ll probably need a food processor or mixer to make the butter.
📝FAQ
It varies based on the size of the cloves, but in general, it will be 2 medium cloves or 3 small garlic cloves.
Sure, you can, but remember to adjust the additional salt accordingly. The goal is to enhance the flavor, not make a salt lick.
Absolutely! Feel free to get creative. Adding fresh herbs like parsley, rosemary, or thyme to make a garlic herb compound butter is also delicious. Fresh parsley or chives are my favorite additions.
Wrapped tightly and stored in the refrigerator, your roasted garlic butter should last up to two weeks. But it’s so good I’d be surprised if it lasted that long!
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Garlic Compound Butter Recipe
Ingredients
- 2 tablespoons fresh roasted garlic about 2-3 roasted garlic cloves
- 1/8 teaspoon kosher salt
- 1/2 cup unsalted butter
Instructions
- Put the butter in a medium bowl.1/2 cup unsalted butter
- Add the ¼ teaspoon of salt and mix until just combined. Taste, add more salt if you prefer.1/8 teaspoon kosher salt
- Add the roasted garlic, mashing it with your fork. Taste the butter, and increase any of the ingredients to match your desired level of flavor. Remember that the flavors will intensify as the butter rests in the fridge.2 tablespoons fresh roasted garlic
- You can keep it in a small airtight container or roll it into a log using parchment or wax paper.
- To roll it into a log, place it on a piece of parchment paper and roll it into a log shape. Twist the ends like a candy wrapper. Ideally, you will let it sit in the fridge for at least 12 hours to allow flavors to blend, but you can also use it right away.
- Use the butter on a wide variety of dishes! It works great on fresh bread or mashed potatoes and is a fantastic butter for steaks.
Notes
- You can use salted butter; just make sure to adjust the amount of salt in the recipe.
- Mix in fresh parsley, thyme, or rosemary to make herby butter.
- While fresh roasted garlic is best, those pre-minced jars will work if it is all you’ve got.
- If you leave the butter at room temperature for an hour, it will mix much better. Otherwise, you’ll probably need a food processor or mixer to make the butter.
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Nutrition Information
Nutrition facts are estimates.
