Tuesday, 18 June 2013

Roasted Garlic Compound Butter

Butter is awesome. What can make it better? Flavoring it!  Here we have a recipe for roasted garlic compound butter.  You can also add 4-6 sundried tomatoes, it's amazing! You can use homemade butter or use 1 stick (1/2 Cup, 4oz) of your favorite salted butter.  Use this to top on your steak or chicken, or to butter your favorite piece of bread. You can also use this as the butter base in any saute for your favorite recipe. Also, try using this as the butter base in your saute pan for making your wonderful omelette on those lazy Saturday mornings.

But that's enough of my rambling...



1 head of garlic may seem obnoxious for 1 stick of butter but when it's roasted the offensiveness gets roasted away too. Roasted garlic has milder and sweeter flavor.

Turn the garlic head on its side and slice down the "equator"

Here is what the insides look like.

In this mini food processor, we have 1 stick of butter. You can squeeze out the garlic from the shell. Use the end of a fork to assist if needed. If you do not have a mini food processor, you will have to finely chop the parsley and simply mash to combine all the ingredients with a fork -making sure to mash the garlic well. 

Add 1/4 C of parsley leaves and 1/4 tsp salt.

Add 2 tsp olive oil

Pour the butter onto a plastic wrap on your counter and using the edges of the wrap, shape to look like a stick of butter for a fun effect.

Put into the fridge for approximately 30 minutes so that it hardens again.


 
After 30 minutes or so it will harden. Remove the plastic wrap and you're ready to serve. 

Garnish if desired. You could also simply place it into a bowl if you like. 
Reshaping it will make you the talk of the town though. 



Roasted Garlic Compound Butter
1 head of garlic
1/4 tsp salt (1/2 tsp if using kosher)
1/4 Cup parsley leaves
2 tsp olive oil

In a 350 F oven, place your garlic on a small piece of foil or pan and roast for 40 minutes. Remove and let cool slightly. In a mini food processor put all the ingredients and blend away until everything is incorporated. If you do not have a mini food processor, you will have to finely chop the parsley and simply combine all the ingredients with a fork -making sure to mash the garlic well. Reshape into a stick of butter if you like and refrigerate for 30 min so that it sets.

This will taste even better the next day!  You can add 4-6 sundried tomatoes too. That tastes wonderful! 

For those of you who are using the homemade butter recipe, you will have to measure out 4oz of it like the picture below. If you decide to use all 6oz of it, simply up the measurements by half. It's up to you.