The roasted garlic in this compound butter gives it a sweet flavor that you don’t get with fresh garlic. It is delicious on just about anything. We especially love it on buttermilk b iscuits warm from the oven. How would you eat this roasted garlic chive butter?
1/2 c. homemade butter
2 tbsp. roasted garlic cloves
1 tsp. chives, finely chopped
1/8 to 1/4 tsp. sea salt, to taste
For the roasted garlic: Preheat oven to 400 F. Cut off the stalky top of the garlic head without cutting through the tops of the individual cloves. This will allow it to lie flat. Then, cut the head of garlic in half so that the cloves are all split. Place in an oven‐safe dish. Fill the dish with water so that it comes about halfway up the garlic. Drizzle a little olive oil on the garlic if you like. This will help deepen the flavors during the cooking process. Cook for 25‐30 minutes. Remove and let cool for 5 minutes before handling.
For the butter: Finely chop the chives. Once you have roasted the garlic, pop out the individual cloves from their skin. Roughly chop the roasted garlic cloves. Blend chives and garlic into the softened butter. Add salt to taste and blend thoroughly.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.