Roasted garlic butter Calories

Roasted garlic butter works as a spread, a finishing touch, or a cooking ingredient. Try it on warm bread, pasta, roasted vegetables, potatoes, fish, or meat; add it near the end of cooking when you want its aroma to stand out.

Roasted garlic butter keeps for about a week in the refrigerator when stored in a covered, clean container. Refrigerate it after use, and scoop it out with a clean utensil to avoid introducing food residue.

Yes, roasted garlic butter freezes well. Divide it into small portions, wrap them tightly, and place them in an airtight container; thaw only the amount you need in the refrigerator.

Roasted garlic butter has a milder, sweeter, softer garlic flavor because the garlic is cooked before mixing. Garlic butter made with raw garlic usually tastes sharper and has a more pungent aroma.

Yes, roasted garlic butter makes a flavorful topping for steak. Add a small pat after cooking and let it melt over the warm meat; adding it at the end helps prevent the butter from burning.

Yes, you can make roasted garlic butter using a covered pan on the stovetop. Cook the garlic gently until soft and lightly browned, rather than scorching it, then cool the cloves before mixing them into softened butter.

Yes, roasted garlic butter can be tossed with hot pasta for a quick coating. Loosen it with a little pasta cooking water so it spreads evenly, and add the butter after draining rather than frying it over high heat.

Let roasted garlic butter soften at room temperature until spreadable. If it is cold, cut off the portion you need and wait briefly; gentle softening keeps it from turning oily or melting completely.

Crusty bread, sourdough, and baguette all pair well with roasted garlic butter. Spread it on sliced bread and warm it until the edges are crisp, or serve it alongside bread for dipping.