Sage Roasted Garlic Compound Butter Recipe

One of my favorite memories of being in culinary school was all the different butters we would make. I had no idea how simple the process was until I tried it out and since then I’ve been hooked.

Today we are going to make one of our families' personal favorites: Sage Roasted Garlic Butter. Let’s get started!

The first stepof this recipe that cannot be overstated is that your butter has to be at room temperature. Mixing butter that is too cold or too warm just makes a giant mess of everything.

Ideally you will want to let your butter come to room temperature overnight. If you are in a hurry microwaving it in 10 second increments until just softened can give you a head start but even then I like to give it at least an hour at room temperature after a gentle microwave.

But while it sets you can roast your garlic anyhow! 1 hour in a 350-degree oven wrapped in foil is the perfect amount of time for tender melt in your mouth garlic cloves.

Start with whipping your butter in your KitchenAid Stand Mixer.

Add the roasted garlic.

And the sage.

Mix until everything is well incorporated and pack it into your jars. I like to use these jars because they are a really generous size and they have the rubber seals on them so the butter stays completely sealed so no fridge tastes get transferred and nothing can get inside when it’s out.

I like keeping my compound butters in the fridge so they don’t spoil from the extra ingredients. Pull it out 1-2 hours before you plan to serve it and enjoy!