Garlic butter is quite honestly one of the most versatile spreads to have on hand. Whether you are making homemade garlic bread, or topping off a delicious seared steak, the options are endless. This roasted garlic butter spread is a delicious twist on a classic compound butter, with the added sweetness of roasted garlic, and just the right kick. You'll always want to have a batch on hand!
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👩🏽🍳 Why This Recipe Works
- Keeps well in the fridge: This garlic butter spread keeps well in the fridge for weeks - as long as your butter is still fresh! That means you can make a large batch, and have garlic bread on demand.
- Fresh, vibrant flavors: Many store-bought garlic butters are delicious, but the flavors are slightly muted. This garlic butter packs a punch with homemade roasted garlic, and grassiness from fresh parsley. You can truly taste all the flavors in this spread.
- The perfect "spread" texture: The texture of this garlic butter is silky smooth, which makes for easy spreading on any bread you like. No fussing with rock-hard, cold garlic butter on a soft piece of bread over here!
🥘 Ingredient notes
- Salted butter: I always recommend opting for salted butter, as it is an opportunity to layer flavor into the butter. The hint of salt from unsalted butter brings out the savory notes of all the other ingredients, too.
- Parmesan cheese: This is the perfect place to use the pre-grated version that you find in the deli section of the grocery store, as it will blend into the butter perfectly. I would still strongly suggest avoiding the canned parmesan product, but pre-grated is just fine!
- Flat leaf parsley: Flat leaf parsley is grassier and slightly more peppery than curly parsley. It adds a delicious bright flavor to the garlic butter, and cuts through the richness as well.
A full list of ingredients with measurements is located on the recipe card, below.
📖 Substitutions
- Salted butter: You can definitely use unsalted butter if that is what you have on hand. Be sure to use slightly more salt so that the butter is still well-seasoned.
- Parmesan cheese: Pecorino romano is a great substitute for parmesan, in this butter. Alternatively, you can leave the cheese out all together.
- Flat leaf parsley: In a pinch, you can use curly parsley as a substitute. You can also use dried parsley flakes or dried oregano if needed.
- Red chilli flakes: If you do not want any spice, leave the chilli flakes out. For an extra kick of flavor, substitute with a spoon of Calabrian chilli paste!
- Roasted garlic: Substitute roasted garlic for cloves of fresh garlic, with a hint of garlic powder.
🔪 Variations
- Vegan: Use a vegan butter as a base instead of classic dairy, and omit the parmesan for a vegan version of this spread. If you can find vegan parmesan, even better!
- Citrus twist: Add in a squeeze of lemon and a hint of lemon zest for a bright, citrus twist on classic garlic butter.
- Roasted shallots: Pump up the flavor by adding roasted shallots to the mix, for even more sweet and savory deliciousness!
⏲️ Step-by-step Instructions
Prep Work Before Cooking
- Collecting all your ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
- Prepare the roasted garlic: Prepare one head of air fryer roasted garlic. Let the garlic cool down to touch.
Add softened butter, roasted garlic, parmesan cheese, olive oil and chilli flakes to a food processor. Pulse until the mixture is smooth, and the roasted garlic has emulsified into the butter. [photo 1]
Fold in the finely chopped parsley into the butter using a rubber spatula or a spoon. Alternatively, you can give the parsley a quick pulse into the butter using the food processor. [photo 2]
Transfer the butter to an airtight container and store in the fridge, or use to make garlic bread right away if you'd like!
💭 Expert Tips
- Softened butter is best: Bring your butter to room temperature before making this spread, for the best results. This will allow the mixture to come together smoothly in the food processor.
- For a rustic version: Skip the food processor and mash together the ingredients with a fork in a bowl. This will give you bigger bites of the roasted garlic.
🍽 Make Ahead & Storage
Roast Garlic in Advance: Roast the garlic bulbs ahead of time. Once the garlic is roasted and cooled, you can remove the cloves from the skins and store them in the refrigerator for a few days before making the spread.
Prepare Butter Mixture: The fully prepared butter spread can be made ahead of time, and stored in the fridge for over a week. Ensure that the spread is stored in an airtight container in the refrigerator.
Freezer Storage: To store the spread for a longer period, you can freeze the butter for 2-3 months. Ensure that the butter spread is sealed in a freezer-safe container or bag.
Thawing and Using: When you're ready to use the frozen spread, that it in the refrigerator gradually. Avoid rapidly thawing, as this can affect the texture and flavor. Once thawed, you can use it as you would freshly made spread.
⭐ Recipe FAQs
While I strongly recommend using roasted garlic for a sweeter, milder flavor, you can substitute with pre-minced garlic in a pinch. Roasted garlic will give you a more subtle, nuanced taste.
This recipe uses a whole head of garlic, however to tone down the garlic flavor, you can use 2-3 cloves to start and add more if you'd like.
You can definitely use margarine if that is what you typically use at home, but you will be missing out on the distinct, buttery taste. If using margarine, do not add the additional olive oil to the spread. Adding olive oil to mar
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Roasted Garlic Butter Spread
Equipment
Ingredients
- 1 head Roasted garlic
- ½ cup Salted butter - softened, one stick
- ¼ cup Extra virgin olive oil
- ¼ cup Parmesan cheese - grated
- 1 teaspoon Red chilli flakes
- 2 tablespoon Flat leaf parsley
Instructions
- Prepare one batch of air fryer roasted garlic
- Add softened butter, roasted garlic, parmesan cheese, olive oil and chilli flakes to a food processor. Pulse until the mixture is smooth, and the roasted garlic has emulsified into the butter.1 head Roasted garlic, ½ cup Salted butter, ¼ cup Extra virgin olive oil, ¼ cup Parmesan cheese, 1 teaspoon Red chilli flakes
- Fold in the finely chopped parsley into the butter using a rubber spatula or a spoon. Alternatively, you can give the parsley a quick pulse into the butter using the food processor.2 tablespoon Flat leaf parsley
- Transfer the butter to an airtight container and store in the fridge, or use right away.
✱Recipe Notes
- Softened butter is best: Bring your butter to room temperature before making this spread, for the best results. This will allow the mixture to come together smoothly in the food processor.
- For a rustic version: Skip the food processor and mash together the ingredients with a fork in a bowl. This will give you bigger bites of the roasted garlic.
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