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Roasted Garlic and Lemon Compound Butter

Roasted Garlic and Lemon Compound Butter

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I'm telling you what. Not only are the options endless for this butter, but you aren't going to know what to do with yourself once you taste it. True fact.MORE+LESS-

Updated September 2, 2014


stick butter, softened to room temperature


head garlic, stem end lopped off


small lemon, for the juice and zest


pinch coarse salt and freshly ground pepper


tablespoon extra-virgin olive oil

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  • 1

    Preheat oven to 400°F. Place the garlic head in a small piece of aluminum foil and drizzle with the oil. Seal and roast for 30 minutes. Let cool a few minutes, then squeeze the garlic cloves right out of their skins.

  • 2

    In a bowl, combine the butter, roasted garlic, lemon juice, zest and a good pinch of salt and pepper. Whisk with a fork to combine.

  • 3

    Then transfer mixture to a small food processor and blitz until smooth.

  • 4

    Lay some plastic wrap on a flat surface and dollop the butter on one end of the plastic wrap, about 2 inches from the end. Carefully roll up the wrap, forming a little log of butter. I used rubber bands to keep the ends closed.

  • 5

    Stick in the fridge or freezer for about 2 hours or until you're ready to use.

  • 6

    Use on grilled meats, chicken, fish or vegetables.

No nutrition information available for this recipe

More About This Recipe

  • We need to get serious for a minute.

    Oh you don't think butter is serious? Pony up, puppies. We're talking about compound butter today.

    Have you ever made compound butter? It's basically taking room temperature butter and adding pretty much anything and everything you want to it.

    You can go the savory route with all kinds of things like this here roasted garlic and lemon version I'm peepin' your way today, or sun-dried tomato, or even fresh herbs. I mean, it goes on and on. OR you could go the sweet route with fruits, honey and even FIGS, omg PATENT PENDING.

    And ohhhh the things you will do with it. You basically just slice off a tablespoon or so and use it to sauté veggies or whatever. AND you can put little discs on meats and fishes when you grill. AND you can use it as a facial moisturizer.

    But probably not.

    Let's do this. Grab a stick of buttah, a lemon, a whole head of garlic, some salt and pepper.

    First off, slice the garlic at the stem, and wrap it in a little piece of aluminum foil with a drizzle of olive oil on it. Wrap it up and roast for 30 minutes. Let it sit for a few minutes, so that you can easily squeeze the garlic right out of the skins without burning your hands off and cursing.

    Garlic is done. Butter is room temp. You've zested the lemon.

    Then you just squeeze the garlic onto the butter, along with the lemon juice, zest, a pinch of salt and pepper. Use a fork to loosely combine the mixture.

    Then you'll just transfer the mixture to a small food processor and bliiiiiiitz until it's totally smooth and combined.

    THEN, you'll take some plastic wrap and just dollop the butter toward one end of the wrap, like this.

    Then you just rooooooll it up! I used little rubber bands to tie the ends. You can skip it though if you want.

    After a few hours in the fridge or freezer, look whuchew did! Just take your little finger and taste that. AHHHH KNOW.

    I'm going to go eat an entire log right now.

    Butter Up

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    Article: Easy Compound Butters

    Oh my word you guys, Bev did not eat an entire log of compound butter! She ate 3/4ths. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.

How to Make Compound Butter (6 Recipes!)

When I was a young kid, my parents and I would hit a local Vancouver steakhouse with some regularity. The tables were covered with butcher paper&mdashof course&mdashand I would pass the time between ordering and eating by drawing pictures and sipping on a Shirley Temple (extra maraschino cherries, thank you very much).

From what I can remember, I typically ordered the kids&rsquo special, which involved some sort of hamburger patty and French fries, while my parents tucked into their adult-sized steak meals. At that age, I was fairly oblivious to what everyone else was eating, but I do remember watching servers whisk by with platefuls of various types of steaks. Most were pretty standard, grill marks crisscrossing the top of the beef. But others were topped with pats of butter.

Little did my inexperienced palate realize that steak topped with compound butter is one of the best treats known to beef lovers.

That being said, being used as a steak topping is just the tip of the iceberg for compound butters.

What exactly is compound butter? It is softened butter, whipped with various sweet or savory ingredients. While the concept is simple, the potential flavor combinations are endless. Pair scones, rolls, pancakes, waffles or cornbread with butters flavored with orange or lemon zest, maple syrup, honey or cinnamon. Pair meat, vegetables, fish and bread with butters mixed with herbs, spices, cheese or citrus zest.

Start with unsalted butter so that you&rsquore able to control the amount of salt when you add the seasonings. That is particularly important with sweet compound butters. To achieve the fluffiest butter, you can whip it with a hand mixer. However, I typically take the route that requires the least amount of kitchen tools. Bowl and fork for me!

Once the butter is soft, blend in the sweet or savory ingredients.

Transfer the flavored butter to a piece of parchment paper or plastic wrap, form the butter into a log and wrap it well. Chill for 2 hours before cutting into pieces for serving.

But what if you don&rsquot or can&rsquot eat dairy? Coconut oil, which softens very easily and solidifies in the fridge, makes a great substitute. Of course, it will lend a coconut taste to the &ldquobutter&rdquo, but that can only be a good thing when you add complementary ingredients, such as curry powder, lime juice and cilantro.

These combinations are just a jumping-off point and the sky&rsquos the limit!

What is a compound Butter?

What you&rsquore about to discover if you&rsquove never made a compound butter, is that they&rsquore addictive, easy, and fun to make. All a compound butter involves is combining a set of flavorful ingredients in softened butter. Then you simply let if firm back up in the fridge to create a solid, flavored butter.

I&rsquom a fan of this roasted garlic version but you really can do a lot, from herbs, spices, citrus, sweeteners, and so much more.

    • 1 stick (1/2 cup) unsalted butter, softened
    • 1/2 cup finely chopped fresh flat-leaf parsley
    • 2 tablespoons minced shallot
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon minced garlic
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper

I followed the recipe as-is and it was flavorful and delicious! It was a big hit with the family and friends at dinner. It paired well with a warm baguette, pita, and white fish. I mixed a small amount into my mashed potatoes but didn't like the lemon flavor in the potatoes. This is definitely one worth making again!

Skip the lemon and sauced the garlic & shallot before adding to soft butter.

Wow! We thought this was amazing. Used it tonight on steamed baby yukons and broiled salmon. Really flavorful. Can't wait to toss it with noodles or put it on steak.

Excellent compliment to my pan-fried tuna steaks. I only used 1 tblspn of lemon juice, but it was perfect. Beautiful blend and will definitely use again to compliemtn other other dishes.

This recipe has a perfect balance of flavors for a compound butter. I served it over steamed green beans and it brought them to another level. This recipe is a keeper!

Cut the lemon juice in half - we found it to be a bit overwhelming. Also, subbed red onion for shallot (all I had on hand). Came out great! Melted some to dip lobster into. guests raved!

I made this butter to use with grilled corn on the cob. It was delicious, and everyone was so impressed that I went through the effort to make it (although it wasn't hard at all).

Can someone please just review the recipe?

Also salted butter is made from a lower grade of cream, in addition to the amount of salt being an unknown.

Because salted butter is an unknown, whereas you can control the amount of saltiness when you salt the mixture yourself.

Can anyone explain to me why recipes sometimes call for unsalted butter, and then add salt anyway? I'm sincerely curious and would love to know! Pls e-mail me directly, thanks very much.


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  1. Elliston

    It you science.

  2. Kayleb

    I apologize, but in my opinion you admit the mistake. Enter we'll discuss it.

  3. Tygolmaran

    I have removed this idea :)

  4. Hewlett

    What eventually it is necessary to it?

  5. Benen

    At someone the letter alexia)))))

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