Roasted Garlic Thyme Butter Recipe
Yield: Serves 8
Nutrition per serving (1 of 8): Calories 215, Total Fat 23 g, Saturated Fat 15 g, Carbohydrates 2 g, Dietary Fiber 0 g, Sugar 0 g, Protein 1 g, Cholesterol 61 mg, Sodium 79 mg
Ingredients
- 1 large or 2 small heads of garlic, cloves separated and peeled
- Enough extra-virgin olive oil to cover the garlic cloves
- 1 cup (1/2 pound) unsalted butter, softened to room temperature
- 1 tablespoon finely chopped fresh thyme
- Sea salt, preferably gray salt
Instructions
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Place the garlic cloves in a saucepan and pour in just enough olive oil to cover them. Cook over low heat, simmering gently until the cloves are tender and golden brown, about 30 to 40 minutes. Using a slotted spoon, transfer the garlic to a bowl and mash into a smooth paste. Strain the infused olive oil immediately through a coffee filter and set aside for later use.
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In a food processor, blend the butter until creamy and smooth. Add 1/4 cup of the roasted garlic puree (reserve extra for spreading), 1 1/2 tablespoons of the garlic-infused oil, the minced thyme, and a pinch of salt. Process until thoroughly combined. Taste and adjust seasoning as needed. Chill in the refrigerator until firm enough to shape.
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Lay an 18-inch piece of aluminum foil on a flat surface. Spoon the butter mixture down the center, forming a log about 1 1/2 inches in diameter. Wrap the foil around the butter and twist the ends tightly to form a sealed log. Store in the refrigerator for up to one week or freeze for up to six months.
Serving ideas: Slice from the chilled log and use to finish mashed potatoes, melt inside baked potatoes, stir into risotto, toss with freshly cooked pasta and Parmesan, melt over a grilled New York steak, or spread on a toasted burger bun for an extra savory boost.
