As a kid, I spent many afternoons at my Cuban babysitter’s house. That’s where I tried thick slices of guava and cheese together. It’s where I listened to Univision and learned to fear the chupacabra. It’s also where I saw my friend eat chunks of butter from its container while she waited to be picked up. Straight butter. That’s scarier than any alleged goat-sucking creature of the night. I have seen the thing with the butter.
Haven’t met anyone like that since. Butter is great and all, but for me it needs to be on something, you know?
Here’s a great one to put on everything – Roasted Garlic Butter. Oh man, it’s so good. The garlic flavor is so much more concentrated and special than just using minced garlic. The natural starting point is spreading this roasted garlic butter on toasted slices of baguette. Then try cooking your eggs in it. Try broccoli or shrimp. Anything. I’d even try adding this into savory baked goods, like muffins or pancakes.
This was my first time making a compound butter, and it was so worth the effort. I’m not eating butter on its own (yet?? please stop me if we get to that point) but I have been eating a lot more of it than usual this week.
roasted garlic butter
Use this roasted garlic butter almost anywhere you’d use regular butter. Eggs, on toast, or in your sauteed vegetables.
2 heads of garlic
1 1/2 sticks or 12 tablespoons of unsalted butter, plus 1 tablespoon for roasting
Leave your butter out to soften on the counter. Heat oven to 400°F.
Cut the tops off of both heads of garlic. This will expose the tops of the cloves inside. Trim the tops off of any lower cloves that are still hiding after the first cut. Place a 1/2 tablespoon of butter on top each head of garlic.
Wrap the heads of garlic completely in aluminum foil, making sure to tuck in any good size chunks of garlic that were left behind in the top of the head of garlic. Bake for 45 minutes or until the cloves are browned.
Let the garlic cool for 10 minutes. Use a small fork to slide out each clove and place in a bowl or mortar. Mash the garlic using a pestle or fork until it’s nearly a paste. In another bowl, whip the softened butter with a fork until it smooths out. Mix in the roasted garlic until combined well. Sprinkle with sea salt.
Store the butter in a small container or roll it out into a bar and cover in plastic wrap. This compound butter will keep in the fridge for up to a couple of weeks. The flavor may get more intense the longer it’s around.
Makes about 1/2 cup. Adapted from Food Swoon.