Roasted Garlic Compound Butter

20150408_180516Almost nothing in the world smells better than roast garlic.  It is truly one of the most amazing scents to fill your house with.  I have no idea why everyone doesn’t do it all the time, actually.  Roast garlic is amazing because it takes all the bitter, sour edges that raw garlic has, and turns it into sweet, caramely, creamy goodness.  And it is SO very easy.  Even if compote butter isn’t your thing (which it should be) still try roast garlic.  The smell alone is totally worth it.

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As for the butter, it has approximately 5,000 uses.  Put in on veggies, bread, pasta, anything you can think of where you might want butter.  I made this specifically to use as steak butter.  As we all know, a good steak can be worth its price in gold.  I am a teacher, and have very little gold to use on purchasing steak.  The joy of steak butter is that it helps the meat stay juicy, and all the lovely roast garlic flavor is a perfect complement to grilled meat.  We have been grilling like crazy this spring just because we can.  There is nothing better than going outside to grill after a long Minnesota winter.

Therefore, I recommend firing up the grill, roasting some garlic, and enjoying the heck out of this fabulous meal.  Your family will think they are at a gourmet steakhouse, even if you did buy a steak that was on sale.

Ingredients

  • 1 stick (8 T) salted butter
  • 1 head garlic
  • 1 tsp olive oil
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2-1 tsp dry herbs, to taste (I used parsley and oregano)

Directions:

Start by roasting the garlic.  Take one head of garlic, remove all the papery outsides, and chop about 1 cm. off the top to expose the cloves.  Drizzle with olive oil and wrap in aluminum foil.  Bake at 400 for about 45 minutes, or until your whole house smells amazing and the cloves have a caramel color.

Let the cloves cool slightly, then squeeze out the cloves into a mixer.  Add the butter and seasonings.  Blend VERY well.  You may want to soften the butter slightly before hand, otherwise this can take a while.  When everything is combined, take a square piece of plastic wrap.  Lay the butter mix into the middle.  Fold the ends over and wrap into a cylinder shape.  You want to wrap this nice and tight to help compress all the flavor together.  Refrigerate as long as desired, at least 2 hours but this keeps very well. You can also freeze to make it last longer.

Serve on everything!

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