Isn’t it beautiful? I mean, just look at it. All whipped and soft and herb like.
At the beginning of grilling season I get myself ready by making some batches of herbed butters. I like to make a few different flavors. This whipped butter has the most amazingly deep garlic flavor and that’s because the garlic is first roasted in the oven to bring out the intense but yet mild garlic flavor.
This one is my ultimate favorite because it goes with just about everything.
Two of my favorite things to do with this butter is first to put it on top of my steak. I mean …. seriously! Nothing compares.
But my runner up is to put it on some crusty bread from the bakery
What can you put this butter on? Oh my gosh … salmon, steak (of course!), baked potatoes, bread, grilled corn, any kind of shell fish. You can even use it while cooking instead of mincing or dicing garlic and cooking it, just use the flavored butter instead.
I usually put this on my dinner table with some fresh bread and it’s crazy how fast the bread will go because of the beautiful garlic butter on top.
Please feel free to double or even triple this recipe. 1 stick of butter will not go very far and I since I make it ONCE and use it all summer, I triple it.Print
- 2 heads roasted garlic
- 1 stick butter, softened
- 1 teaspoon fresh parsley
- 1 teaspoon fresh basil
- 1 teaspoon fresh chives
To roast the garlic:
- Take an entire head of garlic and slice it (almost like you’re slicing it in half) but just cut enough of the top off to expose the garlic inside
- Next place it in some aluminum foil and sprinkle it with some kosher sea salt and pepper and drizzle it with olive oil
- Wrap it up and bake them in a preheated oven at 375 for 40-45 minutes
- Once they have cooled a bit and you can touch them, just squeeze the garlic out
To make the butter:
- Place all ingredients in a food processor, or mix by hand or a hand mixer. Just mix it.
- Place the softened butter in the middle of a piece of wax paper and start to shape it into a long log
- Twist the ends and you can now refrigerate and keep as long as regular butter