Roasted Garlic Butter

         

           Have you ever sat at a table in a restaurant and looked at your plate and think “How is the food so juicy and moist?” or “What is that unique flavor on this steak?” Well, allow me to share a little secret with you… it’s compound butters. Compound butters are a fusion of flavors added to a butter base to create a unique flavor to different meals. These compound butters can be used on just about anything, melted of in liquid form, and give that restaurant ‘shine’ to the finished product.

           Butters are used in restaurants to make a finished product look even better OR hide imperfections. I can not even account for how much butter a restaurant will use on a weekly basis. I can account for about 100 lbs. a week, which approximately half of it would be made into compound butters. Of these compound butters, roasted garlic butter has always been my personal favorite. When you have a product that is so versatile, it is hard to not keep this on hand all the time. Allow me to share with you the recipe that changes the game!

Ingredients

1 stick Unsalted Butter, room temperature

2 Heads (about 12 whole pieces) Garlic removed from bulb and peeled

2 tsp Olive Oil

Pinch of Salt (I suggest Pink Himalayan Salt) and Black Pepper

1.       Preheat oven to 350 degrees.
2. Place garlic in aluminum foil and add oil, salt, and pepper to garlic.
3. Wrap garlic in foil and place in oven for approximately 30 minutes. Remove garlic from oven and allow to cool to room temperature.
4. In a food processor or mixing bowl, combine butter and garlic (and drippings from foil) until smooth.
5.      Wrap in plastic wrap and roll till you have what looks like a sausage.
6.       Place in fridge to chill.
7.       After butter hardens, remove from plastic and place in Ziplock bag.
8.      Keep refrigerated and use within 3 weeks.

The secret is out…. Enjoy!