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Level up your flavoured butter game with this easy yet utterly delicious recipe for Whipped Brown Butter with Roasted Garlic. Delicious spread on hot toast and the perfect addition to your next dinner party this is the best whipped butter recipe, the nutty flavours of brown butter enhanced by the mellow sweetness of the roasted garlic. A little bit of fresh parsley adds colour and interest, alongside a pinch of dried chilli flakes for a bit of warmth!
While an electric hand whisk will help you whip your butter faster (and will make it much, much easier if you’re scaling this recipe up) it is possible to whip just one 250g block of butter by hand. Use a really good quality butter here as the extra creaminess will help the browned butter flavour. For my American readers, European-style butter is best here.
Step-by-Step Video
Frequently Asked Questions
If you’ve not waited until the butter is cool enough it won’t whip properly, or even at all. The patience (and the fridge!) are your friends here.
It is best eaten within a week, but you can keep it up to three.
Yes — feel free to experiment! Different herbs and types of chilli would be good. Now I’ve thought about it I really want to try a version with Aleppo Chilli which should turn the butter a beautiful burnt orange. If you try a different combo, let me know how it goes!
You might also enjoy:
- Garlic Butter Chicken Thighs with Roasted Tomatoes
- Crispy Brown Butter Gnocchi with Sage and Parmesan
- 4 Ingredient Pasta Sauce with Homemade Pici
- Easy Garlic Butter Naan Recipe with Natural Yogurt
- Simple Cheesy Baked Gnocchi with Tomato Sauce
Whipped Brown Butter with Roasted Garlic
Ingredients
- 250 g butter
- 1 head of garlic, sliced in two around the equator
- drizzle of olive oil
- salt and pepper
- 2 tbsp chopped flat leaf parsley
- 1/4 tsp dried chilli flakes, optional
Instructions
- Heat the oven to 190C. Drizzle the garlic in olive oil and wrap in tin foil. Roast for 30-40 mins until lovely and soft.
- For the butter, heat it gently in a pan. It will melt and then foam. Keep stirring and after a few minutes you will get a lovely nutty smell and the butter will begin to turn brown. It’s easiest to use a light coloured pan so you can keep an eye on it. There is a fine line between a dark beurre noisette and it getting burnt – so keep an eye on it!
- Remove from the heat and pour into a bowl. Place this bowl over ice, or you can pop it in the fridge or freezer to cool down.
- Add the roasted garlic, squeezed out of the skin, and whisk for about 5 minutes by hand or quicker with a electric whisk until it goes lovely and creamy.
- Add the parsley and chilli flakes, check the seasoning and enjoy!
