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Roasted Garlic Compound Butter
Featured Omaha Steaks Product
Ingredients(Makes 1/2 cup)
- 2 heads garlic
- 2 tsp. olive oil
- 1/2 tsp. kosher or sea salt
- 1 stick unsalted butter, room temperature
- Preheat oven to 350 degrees F. To roast the garlic, slice about 1/4 inch off each garlic head to reveal the cloves. Remove any excess outer layers of paper on the garlic.
- Place garlic heads on sheet of aluminum foil and drizzle each with 1 tsp. olive oil. Wrap foil tightly over garlic. Roast for 40 - 60 minutes, until garlic is golden and can be easily pierced with a knife. Let cool 15 minutes.
- Squeeze garlic cloves out of their paper into a bowl. Add salt and mash with a fork to create a paste. Add room temperature butter and combine with a fork, ensuring garlic/salt paste is well blended into the butter.
- Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid.
- When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor.
- Unused butter can be kept in the refrigerator for about 2 weeks.
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