Roasted garlic butter Calories

Roasted garlic butter works well on bread, steak, potatoes, vegetables, and pasta. Add a pat to hot food just before serving, or melt a little over cooked vegetables for a mellow garlic finish.

Roasted garlic butter has a milder, sweeter, sometimes slightly caramel-like flavor than butter made with raw garlic. Roasting softens garlic’s sharp bite, so the flavor is rounder and less pungent.

Store roasted garlic butter in a clean, covered container in the refrigerator. Chill it promptly after making it, and take out only the amount you plan to serve rather than leaving the whole batch at room temperature.

Yes, roasted garlic butter can be frozen. Divide it into small portions and wrap or seal them in a freezer-safe container; thaw a portion in the refrigerator before using it.

Yes, roasted garlic butter makes flavorful garlic bread with a softer, less sharp taste than raw-garlic butter. Spread it on sliced bread and toast until the butter melts and the edges turn crisp.

Yes, a small pat of roasted garlic butter melts nicely over freshly cooked steak. Add it just before serving so the heat softens the butter and releases the roasted garlic aroma without burning it in the pan.

Yes, toss roasted garlic butter with hot, drained pasta so it melts and coats the strands. A splash of pasta cooking water can help bring the butter and pasta together into a smoother sauce.

To soften roasted garlic butter for spreading, take only the amount you need out of the refrigerator and let it sit briefly at room temperature. Return the rest to the refrigerator instead of leaving the whole batch out.

Yes, you can soften and brown peeled garlic in a covered pan over low heat, then mash it into softened butter. Keep the heat gentle so the garlic becomes tender without scorching, which would make the butter taste bitter.