FoodRef · Recipe
Roasted Garlic Anchovy Butter
1 approve · 3 caution · 7 avoid
Standard deviation of the 11 scores. Higher = the diets disagree more.
The verdicts
Disapprove (7)
- DASH3.2
- Vegan1.0
- Paleo3.5
- Low-FODMAP1.5
- Whole302.0
- Zone2.8
- GLP-12.5
Caution (3)
- Mediterranean5.8
- Carnivore5.5
- Anti-Inflammatory4.0
Approve (1)
- Keto9.2
Ingredients
- 1 large head of garlic, separate the cloves but keep skin on
- 1 tsp olive oil
- Pinch of salt
- 2 tbsp roasted garlic (above)
- 125g (1 stick / 8 tbsp) unsalted butter, softened
- 1 tsp anchovy paste (or finely chopped whole anchovies) (Note 1)
- 25g (1/4 cup very tightly packed) parmesan, finely grated using microplane
- 1/4 tsp cooking salt / kosher salt
- 1 tbsp parsley finely minced, optional
Instructions
- If making this with the Rump Cap / Picanha roast (the recipe this butter was shared with), put the foil wrapped garlic in the oven at 140°C/285°F (120°C fan-forced) with the rump cap for 1 hour.
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Put the garlic cloves on a piece of foil, drizzle with oil and salt, then enclose with the foil.
- Place in the oven for 30 minutes or until the garlic flesh is soft like a paste (check a big one).
- Open the foil and when cool enough to handle, squeeze the flesh out into a bowl.
- Measure out 2 tablespoons of the roasted garlic paste into a small bowl. Add remaining butter ingredients, then blitz with a stick blender until smooth. Stir in parsley, if using.
- Add a dab on steak, grilled chicken, fish etc, or on steamed vegetables. Or serve with dinner rolls – it's amazing! I like using it when softened but you can also make a log, refrigerate to firm then cut slices.
Diet-by-diet
Very high in saturated fat and sodium from a full stick of butter, anchovy paste, parmesan, and added salt — contrary to DASH's low-sodium, low-saturated-fat principles.
Includes Mediterranean staples like garlic, olive oil, anchovies, parmesan, and parsley, but the base is butter rather than olive oil, lowering the score.
Contains butter, anchovies, and parmesan — multiple animal products make this incompatible with veganism.
Mostly animal-based (butter, anchovy, parmesan) but the defining feature is roasted garlic plus parsley, which are plant foods excluded on carnivore.
Uses dairy (butter, parmesan), which is excluded on strict paleo, though garlic, anchovy, and olive oil are paleo-friendly.
Almost entirely fat with negligible carbs — butter, parmesan, anchovy, and a small amount of garlic make this an excellent keto condiment.
A whole head of garlic is one of the highest-FODMAP ingredients possible, making this very unsuitable for low-FODMAP eating.
Butter and parmesan (dairy) are both disallowed on Whole30, despite the anchovy, garlic, and olive oil being compliant.
Heavily skewed toward fat with minimal protein and carbs — far from the 40/30/30 Zone macro balance.
Garlic, olive oil, parsley, and omega-3-rich anchovies are anti-inflammatory, but the large amount of saturated dairy fat offsets these benefits.
Very calorie- and fat-dense with little protein or fiber per serving — not aligned with GLP-1 goals of high-protein, high-fiber, lower-calorie-density eating.