Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). This high heat is perfect for caramelizing the garlic quickly without drying it out.

Step 2: Prepare the Garlic Head
Place the whole head of garlic on a cutting board. Using a sharp knife, slice off about ¼ to ½ inch from the top (the pointy end) of the head. This exposes the cloves inside. Discard the top slice.

Step 3: Dress and Wrap
Place the trimmed garlic head in a small baking dish or on a square of aluminum foil. Drizzle the exposed cloves with the teaspoon of olive oil, ensuring it seeps down between them. For the foil method, bring the edges up and twist to create a sealed packet.

Step 4: Roast to Golden Sweetness
Place the dish or foil packet in the preheated oven. Roast for 40-45 minutes. The garlic is done when the individual cloves are deeply golden brown, extremely soft, and easily pierced with a fork or knife. The aroma will be sweet and irresistible.

Step 5: Cool and Extract
Remove the garlic from the oven and let it cool until it’s easy to handle. Once cool, squeeze the base of the head or use a small fork to push the soft, caramelized cloves out of their papery skins and into a small bowl. Mash them lightly with a fork into a paste.

Part 2: Making the Compound Butter

Step 6: Soften and Combine
Ensure your butter is at a cool room temperature—soft enough to mix easily but not melted or oily. In a medium bowl, combine the softened butter, the roasted garlic paste, ½ teaspoon of kosher salt, and the optional black pepper and fresh herbs.

Step 7: Mix Thoroughly
Using a fork, small spatula, or the back of a spoon, mash and mix all ingredients together until they are completely and uniformly combined. Taste and adjust with a pinch more salt if desired.

Part 3: Forming and Storing

Step 8: Shape the Log
Lay a 12-inch piece of plastic wrap, parchment paper, or wax paper on your counter. Spoon the garlic butter mixture onto the center of the paper, shaping it into a rough log.

Step 9: Roll and Chill
Use the paper to help you roll and shape the butter into a neat cylinder about 6-7 inches long. Twist the ends of the paper tightly to seal. For clean slices, you can place the log in the cardboard tube from a used-up roll of paper towels or plastic wrap before chilling. Refrigerate for at least 2 hours, or until firm.

Step 10: Slice and Use
Once firm, your roasted garlic butter is ready. Unwrap and slice into rounds for serving on steak or bread, or use it by the tablespoon directly in pans for cooking.