Roasted Garlic and Herb Butter

Roasted garlic transcends its sharp, spicy, pungent reputation and becomes smooth, caramelized, and even buttery. Yes, buttery garlic. And what does delicious buttery garlic call for? Yes, garlic butter.

Now, I am crazy and extra, and I live alone, and can’t be trusted around just having butter around the house. Whipping cream, on the other hand, well, I shouldn’t be around that either because I bought two cups yesterday, and I’ve made butter, creme brulee, and ice cream.  POINT is, I made my own butter for this recipe. You, a normal person who doesn’t find making butter easy, or fun (but you should and here is how), can use store-bought butter (wow, I sound like Ina Garten).

Start with a clove or two of garlic. Or three. I suggest three. Once you make this, you’ll want more. Wrap it in foil, and preheat the oven to 375. Bake for 45 minutes. Let cool, and unwrap.


Let cool, and pop off the root area. You can also cut the bottom off before baking, but see all of that delicious caramelized brown stuff? It will come out if you cut it, and popping is easy.


Then, squeeze the cloves and get out all of that delicious, dark brown garlic.


Here is the part where we deviate. You, a normal person, will just add this to some softened butter. Me, I added it to heavy whipping cream with a pinch of salt, pepper, and dill.


Ignore the book. I live alone and wanted to get an action shot, but you can’t hold the bowl sideways, the diffuser, the camera AND the whisk. Simply doesn’t work.


Just whip and whip the cream until you get butter, and then strain. See, that’s it! Super simple. You are 45 minutes in the oven, and 5 minutes of mixing from delicious butter.

Makes 1/4 cup of butter. Time: 45 minutes of baking and 5-15 minutes of mixing.


  • 1 clove garlic
  • 1/2 stick of butter, OR 1/2 cup of whipping cream
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of salt
  • 1/4 teaspoon dill


  • Roast the garlic. Preheat the oven to 375. Place a clove of garlic in a piece of foil and wrap. Roast for about 45 minutes or an hour, until soft. Then, let cool, and, using your thumb, pop the bottom off. Then, holding each clove from the top, squeeze the goods out. Put in a bowl.
  • If using premade butter. Soften butter to make it easier to mix. Then, mix all ingredients. And Enjoy!
  • If making your own butter. Still, mix all ingredients together in a large bowl. Tip the bowl on the side with your left hand, and whisk in small circles. Julia Child would suggest making sure you use your wrist and forearm because your shoulder tires quickly. You’ll know that you are done when liquid separates from the butter. Using cheesecloth, strain out the liquid. Enjoy!

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