On Left: Garlic, Chili, Parsely & Lemon Butter On Right: Rosemary & Garlic Butter
Compounded Garlic Butter
1 whole garlic bulb roasted (cut off top, drizzle with oil and bake 45 minutes)
1 stick (1/2 cup) butter softened to room temperature
3 Tablespoons Chopped fresh herbs: Rosemary, Parsley, Thyme, etc.
Optional add-ins: 1/4 - 1 teaspoon (to taste) : Grated lemon zest, chili flakes, pepper, etc.
plastic wrap or parchment paper & bakers/kitchen twine
On cutting board, smash 6-7 cloves of garlic.
In small mixing bowl add softened butter, smashed garlic and all herbs and seasonings.
Mix till well blended with spatula.
On work surface place sheet of plastic wrap or parchment paper.
Put butter mixture in center of wrap/paper and shape into a 4-5 inch log.
Roll up butter in plastic wrap or parchment paper to a round log Tie off ends with twine if needed.
Refrigerate up to a week or can store in freezer up to a month.
Wish you could see my husband and teenage son standing behind the camara drooling and telling me to hurry up and take the picture so they can dive into these steaks topped with my homemade Rosemary & Garlic Butter! The corn on the cob had the chili, lemon, parsley garlic butter!