Optional: 1–2 teaspoons minced chives or 1 small shallot, very finely minced
Instructions
Preheat the oven to 400°F (200°C). Trim the top 1/4 inch off the garlic head to expose the tops of the cloves. Place the head on a square of foil, drizzle with the olive oil, and wrap it up. Roast 35–40 minutes until cloves are golden and very soft when pressed.
Let the roasted garlic cool slightly, then squeeze the soft cloves out into a small bowl. Mash them with a fork until mostly smooth, removing any stubborn papery bits for the smoothest texture.
In a medium bowl, add the softened butter. Use a spatula or a hand mixer on low to beat until light and creamy—about 30 seconds, until the butter has a silky sheen and gentle peaks.
Add the mashed roasted garlic, chopped herbs, lemon zest, salt, and pepper to the butter. Fold and mix until evenly distributed; taste and adjust seasoning as needed.
Turn the compound butter onto a piece of parchment or plastic wrap. Shape into a log about 1.5–2 inches in diameter by rolling and pressing the edges of the wrap. Twist the ends tight to seal. Alternatively, press into a small ramekin for serving.
Chill at least 1 hour in the refrigerator to firm up; for quick firming, place in the freezer 15–20 minutes. The butter will hold its shape and slice cleanly when cold.
To serve, slice into rounds (about 1/4-inch thick) and let soften briefly at room temperature for a spreadable texture, or melt over hot steak, roasted potatoes, or pasta.
Notes
A simple, pantry-friendly roasted garlic and herb compound butter that elevates bread, vegetables, and proteins. Roasted garlic is mashed and folded into room-temperature butter with fresh herbs and lemon zest, then shaped into a log for easy slicing and serving.
