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Roasted Garlic and Lemon Compound Butter

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  • Prep 5 min
  • Total 50 min
  • Servings 1
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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.
by: Bev Cooks
Updated Sep 2, 2014
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  • 1 stick butter, softened to room temperature
  • 1 head garlic, stem end lopped off
  • 1 small lemon, for the juice and zest
  • 1 pinch coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil


  • 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.

Nutrition Information

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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    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.
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