Instructions
- Alright, let's get started on making some delicious roasted garlic herb butter! First things first, preheat your oven to 350°F.
- Next, take your garlic heads and cut off about a third of the top, exposing the cloves.
- Peel off some of the outer skin.
- Place each head of garlic on a piece of foil, baking tray, or muffin tin.
- Drizzle some olive oil over the exposed cloves and wrap the foil around the heads, making sure they are sealed tight. This step is crucial because we want to make sure the garlic is both roasted and steamed at the same time, so the cloves don't dry out.
- Pop them in the oven and let them roast for 30-35 minutes, or until they are soft inside and caramelized on the outside.
- Once they're done, take them out of the oven and let them cool completely.
- While the garlic is cooling, rinse and dry your fresh herbs.
- Finely chop them up and set them aside.
- Once the garlic is cooled, press on the bottom of the heads to push out the softened cloves.
- In a bowl, mash the garlic together with the butter until it's smooth and creamy. You can use a fork or a food processor for an even creamier consistency.
- Stir in your chopped herbs and mix everything together.
- Wrap the butter mixture in parchment paper, wax paper, or cling wrap and roll it into a sausage log. Twist or tie the ends to secure them.
- Pop it in the fridge to chill and harden until you're ready to use it. If you prefer a softer, spreadable butter, you can also store it in a French butter dish on the countertop for a few days.
Keep your screen on while you cook.
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Notes
u003cliu003eUse fresh garlic heads for the best flavor.u003c/liu003eu003cliu003eAdjust the amount of herbs to suit your taste.u003c/liu003eu003cliu003eUse high-quality butter for the best taste.u003c/liu003eu003cliu003eRoast the garlic until it is soft and caramelized.u003c/liu003eu003cliu003eIf you are using a food processor, pulse the butter and garlic together, so you don't over-mix and end up with butter that's too soft.u003c/liu003eu003cliu003eStore the butter in an airtight container in the fridge for up to 3 weeks, or in a butter dish on the counter for a few days.u003c/liu003eu003cliu003eMake the recipe your own by experimenting with different types of herbs and oils.u003c/liu003eu003cliu003eTo make it lactose-free you can use ghee instead of butter.u003c/liu003eu003cliu003eu003cstrongu003eu003cstrongu003eI highly recommend reading through the recipe in full a couple of times before starting to ensure that you know exactly what to expect and can prep accordingly. This can help to prevent any mistakes or surprises during the cooking process and will help you to achieve the best possible results. It’s also a good idea to gather all of your ingredients and equipment beforehand to make the process as smooth and efficient as possible. u003c/strongu003eu003c/strongu003eu003c/liu003eu003cliu003eu003cstrongu003eu003cstrongu003eProper preparation, u003c/strongu003eor “mise en place,” is key to successful cooking. Gather all ingredients and have them measured and ready before cooking to avoid forgetting important items and focus on the cooking process. This technique can save time, prevent frustration, and improve the outcome of your recipe. Remember to use mise en place to prepare all ingredients before cooking.u003c/strongu003eu003c/liu003eu003cliu003eu003cstrongu003eu003cstrongu003eTo make grocery shopping and recipe-saving easier, you can generate a shopping list of all the ingredients and save the recipe with a single click. (scroll ↓).u003c/strongu003eu003c/strongu003eu003c/liu003e
