Roasted Garlic Butter Recipe

Last week, we told you how to make Perfect Corn on the Cob. At the end of that post we promised a recipe for Chef Teddy's "soon to be famous" Roasted Garlic Butter.  It's a great topping for corn on the cob, steak, baked potatoes or just plain bread.  It takes about one hour from start to finish but isn't much work at all. Hope you enjoy!

Compound Butter


  • (2) Whole Garlic Bulbs
  • (2) Tsp Olive Oil
  • (4) Pinches of Salt
  • 1/4 lb Butter (1 stick)
  • (2) pieces aluminum foil


  • Preheat oven to 350 F
  • Place your stick of butter outside of the refrigerator - bring it to room temperature
  • Take the whole garlic bulbs and slice off the top (pointed stalk) - this should expose the cloves inside
  • Drizzle (1) Tsp olive oil into each bulb
  • Toss a pinch of salt into each bulb
  • Place bulbs onto pieces of aluminum foil and wrap them tightly - the goal is to not let air escape from the foil so the cloves steam in the oven
  • Place the foil wrapped bulbs into the oven at 350 F for 30 minutes
  • Remove foil wrapped bulbs from oven after 30 minutes and carefully open the foil
  • Allow the roasted bulbs to cool for 30 minutes
  • Once cool, squeeze each bulb - the cloves should easily be pushed out of the bulb
  • Combine roasted cloves with your room temperature stick of butter in a bowl and add a few more pinches of salt
  • Place combined butter and cloves in food processor and puree
  • Remove pureed butter from food processor and serve