Ultimate Garlic Butter
- 12 cup unsalted butter, room temp is best
- 1 whole head of garlic, plus
- 2 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chiffonade fresh basil
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 teaspoon kosher salt (to taste)
- ground black pepper
- Preheat oven to 350 degrees.
- cut off the top of the head of garlic so that cloves are exposed (this makes it easier to squeeze out sticky cloves of roasted garlic).
- pour 1 tbl of olive oil and kosher salt and pepper to taste on garlic.
- wrap in foil, place on a pizza stone or in a cermaic dish (so that it wont burn).
- roast for about 45 minutes to an hour.
- You want the garlic to be soft sticky and caramelized.
- after roasting let garlic cool.
- remove roasted garlic from the skins.
- In a bowl cream together roasted garlic, butter, the 2 remaining tblsp of olive oil, all herbs, salt and pepper.
- finely mince or use a garlic press for the remaining 2 cloves of garlic and add to the butter mixture.
- refrigerate butter for at least one hour.
- this lets the flavors come together.
unsalted butter, head of garlic, garlic, olive oil, parsley, basil, fresh rosemary, thyme, kosher salt, ground black pepper
Taken from www.food.com/recipe/ultimate-garlic-butter-198892 (may not work)