Thursday, January 2, 2014

Roasted Garlic Butter


  • Olive Oil
  • Salt
  • Cracked black pepper
  • large bulb of garlic
  • 1 stick butter

Preheat oven to 400 degrees.


Set out a stick of butter to soften.  [If you forget this step, microwave a stick of butter for 10 seconds. Let it sit for a few minutes.  Microwave for 5 more seconds.  It should be plenty soft then, but not melted.]

Leave skin on the garlic.  Lay the bulb on its side and carefully slice off about 1/4 inch to expose the tops of the cloves.

Place the bulb on a square of foil, shiny side up.  Generously drizzle olive oil on top of the bulb, letting it drench the top and dribble down the sides.  Salt and pepper the top.

Close the foil around the garlic, making a packet.  Roast for 50-60 minutes, peaking at the inside of the packet until the top of the bulb looks caramelized (browned).  Let the garlic sit for a few minutes to cool so it will not melt the butter when mixed.

Put the softened butter into a mug or small bowl.  Using the tip of a regular knife (or butter knife), slip the insides of the cloves out of their shells.  You may end up pulling apart the bulb and squeezing out the hidden bits of garlic from the smaller cloves.  The garlic will be mushy like softened butter.

Thoroughly mix the roasted garlic into the butter, folding it over and over and over.  Then press into a mold or a 4 oz. container.

Myrtle's Note:  I have been giving containers of roasted garlic butter as gifts, which have been enthusiastically received and consumed.  This would make a great hostess gift if going to a dinner party.   I will also add that I have roasted four bulbs at a time and just one ... either way it still took nearly an hour to get the garlic properly roasted.  I believe the foil helps to keep the garlic from drying out in the process.