I stumbled upon this recipe for garlic butter and thought I’d share it with you.
Garlic is an all-time kitchen favorite. It’s used in baked, braised, sautéed and roasted food; added to stir-fries, sauces, soups, spice rubs and marinades; minced and used in ground meat preparations like meatballs and sausages. It seems like there’s no end to the uses of garlic and its benefits are many too. Garlic is a natural antibiotic, it is rich in antioxidants, and it has proven anti-inflammatory properties as well as anti-fungal properties.
Garlic has this rich flavor that enhances almost any dish and improves the taste of even the blandest food. And when added in butter, well, you get something heavenly that you can slather on freshly baked bread or over sautéed vegetables; that you can use to butter grilled cheese sandwich and fry eggs, bacon, or sausages in.
So here’s the recipe from The Elliott Homestead blog…
You will need:
– 1 head whole garlic
– 3/4 to 1 cup butter from grass-fed cows (the author suggests Kerrygold), at room temperature
– Pinch of sea salt
Step One: Wrap the whole head of garlic in a small piece of foil. Bake in a 350 degree oven for 20-30 minutes or until golden and fragrant. This is the ‘roasting’ part. Don’t skip it!
Step Two: Remove the garlic, let cool to room temperature, and unwrap from the foil.
Step Three: Squeeze the now-soft-and-roasted garlic from it’s skins, using your hands, into a small bowl. It’ll just plop right outta there. You can use as many cloves of garlic as you’d like, but because the roasting mellows the harsh flavor of garlic, you might as well just go for the gold and use it all.
Step Four: Use the back of a spoon to smash the garlic into a paste. Then, add in the butter and use the spoon to combine. Add a small pinch of salt. Mix again.
And that’s it, you have your own roasted garlic butter. The author suggests enjoying it with a glass of red wine to enhance the butter’s flavor.