Roasted Garlic Butter
Ingredients
Roasted garlic
- 1 large head of garlic, separate the cloves but keep skin on
- 1 tsp olive oil
- Pinch of salt
Everything else
- 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
Optional finish
- 1 tbsp parsley finely minced, optional
Instructions
- 1
Roasted garlic - Preheat oven to 180°C/350°F (160°C fan-forced).
- 2
Roasted garlic - Put the garlic cloves on a piece of foil, drizzle with oil and salt, then enclose with the foil.
- 3
Roasted garlic - Place in the oven for 30 minutes or until the garlic flesh is soft like a paste (check a big one).
- 4
Roasted garlic - Open the foil and when cool enough to handle, squeeze the flesh out into a bowl.
- 5
Blitz butter - 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.
- 6
To use - 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 as required.
