If you are ready to take your taste buds on a delicious adventure, this Roasted Garlic Butter with Parmesan and Anchovy Recipe is exactly what you need. It’s a luscious, savory blend that combines the sweet, mellow richness of slow-roasted garlic with the salty sharpness of anchovies and the nutty depth of Parmesan. This butter elevates everything it touches, from fresh crusty bread to grilled steak, making it not only a versatile condiment but a flavor bomb that instantly upgrades any meal. It’s surprisingly simple to prepare but delivers complex, gourmet-level taste that you’ll want to keep in your fridge at all times.
Ingredients You’ll Need
To create this indulgent Roasted Garlic Butter with Parmesan and Anchovy Recipe, you only need a handful of kitchen staples. Each ingredient is chosen to contribute a unique texture, depth, or burst of flavor, making the end result irresistibly creamy and umami-packed.
- 1 large head of garlic: Roasting this slowly transforms sharp raw garlic into sweet, buttery cloves packed with rich flavor.
- 1 tsp olive oil: Helps the garlic roast evenly and adds a subtle fruity undertone.
- Pinch of salt: Enhances the natural garlic sweetness while balancing flavors.
- 2 tbsp roasted garlic: The star ingredient, mixed back into the butter for that signature roasted depth.
- 125g unsalted butter: Softened to blend everything smoothly, providing a luxurious, creamy texture.
- 1 tsp anchovy paste: Or finely chopped anchovies; this option packs a punch of umami that makes the butter savory and complex.
- 25g Parmesan cheese: Finely grated, it adds a salty, nutty character that complements the garlic and anchovy beautifully.
- 1/4 tsp kosher salt: To season and bring all the flavors together perfectly.
- 1 tbsp finely minced parsley (optional): Adds freshness and a splash of vibrant color to the final butter.
How to Make Roasted Garlic Butter with Parmesan and Anchovy Recipe
Step 1: Roast the Garlic
Start by separating the cloves of your garlic head, leaving the skin on each clove. Drizzle with olive oil and sprinkle with a pinch of salt to bring out the natural flavors. Wrap the garlic head in foil and roast in a low oven at 140°C (285°F) for about one hour. This slow roasting process softens the garlic cloves until they’re golden brown, sweet, and melt-in-your-mouth tender.
Step 2: Prepare the Roasted Garlic
Once cooled, squeeze the roasted garlic cloves out of their skins into a small bowl. This caramelized garlic will be the flavor powerhouse of your butter. Make sure to mash or finely chop the cloves so they incorporate smoothly with the other ingredients, creating a silky texture that spreads easily.
Step 3: Mix the Butter Base
In a mixing bowl, combine the softened unsalted butter with the roasted garlic. Add in the anchovy paste or finely chopped anchovies—don’t worry, these don’t taste fishy, but rather provide a deep umami richness. Stir well until all ingredients are thoroughly combined and the mixture is smooth and creamy.
Step 4: Add Parmesan and Seasonings
Fold in the finely grated Parmesan cheese along with the kosher salt to enhance and balance the flavors. If you’re opting for a fresh touch, sprinkle in the minced parsley now for a hint of herbaceous brightness. Mix everything one last time until the butter is evenly blended and every spoonful promises a burst of flavor.
How to Serve Roasted Garlic Butter with Parmesan and Anchovy Recipe
Garnishes
This butter shines brightly on its own but looks even more inviting when topped with a tiny sprinkle of fresh parsley or cracked black pepper. A touch of lemon zest can also add a vibrant contrast to the creamy richness if you enjoy a zesty bite.
Side Dishes
Spread this roasted garlic butter on warm crusty baguettes or soft dinner rolls for a divine appetizer. It’s equally wonderful dolloped on steamed vegetables like asparagus or green beans, or melted over perfectly grilled steaks, roasted potatoes, or sautéed mushrooms for an extra layer of luxurious flavor.
Creative Ways to Present
For special gatherings, shape the butter into a log using parchment paper or plastic wrap and chill until firm. Slice into medallions that guests can easily add to their plates. Alternatively, serve it in small ramekins, garnished with finely chopped parsley and a Parmesan shaving, to offer a beautiful, elegant touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted garlic butter in an airtight container in the refrigerator. It will keep well for up to two weeks, allowing you to enjoy that delicious burst of flavor long after making it. Make sure to bring it back to room temperature before serving for the best spreadability.
Freezing
You can freeze this butter for up to three months by rolling it into a log and wrapping tightly in plastic wrap followed by aluminum foil. When ready to use, thaw overnight in the refrigerator to maintain its creamy texture and vibrant flavor.
Reheating
Since this butter is best served at room temperature for spreading, avoid heating it over direct heat. Simply let it soften naturally at room temperature for 20–30 minutes. If using it melted over hot dishes like steak or vegetables, add the butter directly to the dish at the end of cooking and allow it to gently melt into all the delicious juices.
FAQs
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter so you can control the saltiness of the dish. Since Parmesan and anchovies add salt naturally, using salted butter might make the final result too salty.
Do anchovies make the butter taste fishy?
Not at all! Anchovies melt into the butter and add a deep, savory umami flavor without any overt fishy taste. They simply enhance the complexity of the overall flavor.
Can I use pre-minced garlic instead of roasting fresh garlic?
Fresh roasted garlic provides a natural sweetness and creamy texture that pre-minced garlic just can’t match. The roasting step is essential for the flavor profile of this recipe.
Is this butter good for cooking or just spreading?
This butter is wonderful for both. It spreads beautifully on bread but also melts perfectly over hot dishes like steak, vegetables, or even pasta to add an irresistible flavor boost.
How long does the roasted garlic butter keep in the fridge?
Stored properly in an airtight container, the roasted garlic butter stays fresh for up to two weeks in the refrigerator.
Final Thoughts
I can’t recommend this Roasted Garlic Butter with Parmesan and Anchovy Recipe enough. It’s one of those magical homemade touches that turns everyday meals into something truly special. Whether you’re a seasoned cook or just starting out, this recipe is effortless, fast, and packed full of incredible flavor. Give it a try and watch how it becomes a staple in your kitchen and the hero of your favorite dishes.
Print
Roasted Garlic Butter with Parmesan and Anchovy Recipe
- Prep Time: 7 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 7 minutes
- Yield: 8 servings
- Category: Condiment
- Method: Roasting
- Cuisine: European
Description
This richly flavored Roasted Garlic Butter combines slow-roasted garlic cloves with creamy unsalted butter, parmesan cheese, and a hint of anchovy paste to create a deliciously savory spread perfect for enhancing steaks, roasted vegetables, or fresh bread. The roasting process mellows the garlic’s pungency, resulting in a smooth, sweet garlic flavor that blends beautifully with the umami notes of parmesan and anchovy.
Ingredients
For Roasted Garlic
- 1 large head of garlic, cloves separated but skins left on
- 1 tsp olive oil
- Pinch of salt
For Roasted Garlic Butter
- 2 tbsp roasted garlic (from above)
- 125g (1 stick / 8 tbsp) unsalted butter, softened
- 1 tsp anchovy paste or finely chopped whole anchovies
- 25g (1/4 cup very tightly packed) parmesan cheese, finely grated
- 1/4 tsp kosher or cooking salt
- 1 tbsp finely minced parsley (optional)
Instructions
- Prepare the Garlic for Roasting: Preheat the oven to 140°C (285°F) or 120°C for fan-forced ovens. Wrap the head of garlic tightly in aluminum foil after brushing it with olive oil and sprinkling a pinch of salt. If making alongside a rump cap or picanha roast, place the foil-wrapped garlic in the oven with the roast.
- Roast the Garlic: Roast the garlic in the oven for about 1 hour until the cloves are soft, fragrant, and golden brown. The slow roasting process caramelizes the garlic, giving it a sweet and mellow flavor.
- Extract Roasted Garlic: Remove the garlic from the oven and let it cool slightly. Squeeze the soft roasted garlic cloves out of their skins carefully or scoop them out with a spoon—about 2 tablespoons are needed for the butter.
- Make the Roasted Garlic Butter: In a mixing bowl, combine the softened unsalted butter with the 2 tablespoons of roasted garlic, anchovy paste, finely grated parmesan, salt, and minced parsley if using. Mix thoroughly until all ingredients are fully incorporated and creamy. Adjust seasoning if needed.
Notes
- The anchovy paste adds umami depth but can be omitted for a vegetarian version; substitute with a pinch of soy sauce or miso for savory flavor.
- Use freshly roasted garlic for the best flavor; pre-roasted or jarred garlic will alter the taste and texture.
- This butter works beautifully melted over steaks, tossed with roasted vegetables, or spread on warm bread.
- Store leftover butter wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to one week or freeze for longer storage.
