Roasted Garlic & Herb Butter
Makes one large 300g stick of butter
This roasted garlic butter is a brilliant, easy to make staple that we love having in our kitchen over the festive period.
- - 600ml double cream
- - 1 small bunch of fresh herb(s) of your choice (I used sage, tarragon and chives)
- - 2 garlic bulbs
- - Sea salt flakes to taste
- - Olive oil, salt and black pepper to roast the garlic
- 1. Pre-heat the oven to 180C. Cut off the tops of two heads of garlic (horizontally) to expose the tips of the cloves, discard the tops and place the heads on a sheet of foil. Drizzle with olive oil, a pinch of salt and black pepper and fully close the foil, creating a parcel with the garlic heads inside. Roast in the oven for 50 minutes and, once roasted, let it cool for 20 minutes before using.
- 2. Meanwhile, using a stand mixer or electric mixer, beat the double cream for several minutes until it is split and the water completely separated from the fat, creating a lump of butter (this tends to take c. 6 to 8mins, but it depends on the temperature of the cream and your kitchen).
- 3. Discard the liquid, transfer the butter onto a sieve and place it under cold running water. Using your hands, squeeze the butter to drain the remaining liquid and pat dry with a paper towel if desired to ensure all liquid is removed. Transfer the butter to a shallow bowl and set aside.
- 4. Finely chop the herbs and add it to the butter bowl alongside a generous pinch of sea salt flakes. Once the garlic is roasted and cooled, squeeze the bottoms of both heads to ooze out the roasted cloves onto the butter dish.
- 5. Use a fork to mash everything together until fully incorporated. Transfer the butter onto a baking paper and roll it up, twisting the ends to close it fully and creating a tube shape. Let it refrigerate for at least 2-3 hours before using.
- 6. Enjoy this wonderful butter in a variety of dishes, simply spread on fresh bread, toast, as a topping for steak, etc.