This garlic compound butter is so so good thanks to caramelized softened garlic confit mixed together with the butter. Use my EASY air fryer garlic confit to prepare the garlic, or use roasted garlic.
1sticksalted butter(8 tablespoons) softened to room temperature
10clovesgarlic confitor any roasted garlic, use more or less to taste (see my air fryer garlic confit)
optional: pinch of fine sea saltskip if using this garlic butter with other salty ingredients
Instructions
Make sure your butter is really soft. If not, get it to a really warm room temperature quickly by using one of the tips in the blog post.
In a medium bowl, combine the softened butter with ~8 cloves roasted garlic confit. Mash together with a fork until the garlic is completely incorporated into the butter. Taste and see if you want to add more garlic or a pinch of salt—I end up using about 10 cloves.
Enjoy immediately, or transfer to a glass jar and keep refrigerated for up to 1 month.
To serve after refrigerating, scoop butter out of the jar or let it come to room temperature so it softens and becomes spreadable.
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Notes
If using garlic confit instead of roasted garlic, feel free to stir in some of the garlicky oil into the butter. It will make the butter more spreadable straight from the fridge.The nutrition facts are estimated assuming 8 servings, or about a tablespoon of butter per serving.