Wednesday, June 8, 2011

Roasted Garlic Butter

I use this roasted garlic butter on pasta, bread, pork tenderloin, steaks, chicken, potatoes, fish, shrimp, green beans, asparagus....well come to think of it what wouldn't I put it on?!
It's a wonderfully easy recipe that keeps in the refrigerator and freezes beautifully. I typically make a double batch and freeze the leftovers.

To freeze this put a dollop into each compartment of an ice cube tray and freeze. Once the garlic 'ice cubes' are solid pop them out and put them into a zip top bag. With those puppies in the freezer you have delicious base for sauces, a topping for breads or veggies and the start of a flavorful marinade for meats.
Now for the recipe...


  • 1 head of garlic

  • 2 tbsp of olive oil

  • 1 tsp kosher salt

  • 1/2 tsp fresh ground black pepper

  • 1 stick of softened butter


Pull your butter from the fridge to soften and then preheat your oven to at least 350. I usually make this while roasting something can be done anywhere from 350-450, the temperature of your oven will determine how long the garlic takes to roast, but won't change the flavor one bit (though I wouldn't reccomend roasting this with your cake or cookies).

Shell your garlic cloves and then combine them with all of the other ingredients except the butter. Place the mixture into a tin foil pouch and close it up.
Roast at 350 for 20-30 minutes (until the garlic is soft, but not too brown) or 15-20 at 450.

Allow the garlic to cool to room tempurature and then, using a fork, mash the garlic into the butter. an active time of about ohhh about 2 minutes you've made yourself something fabulous!

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