📝 About This Recipe
This luxurious spread elevates the humble garlic butter to a gourmet experience by combining the mellow sweetness of slow-roasted garlic with the sharp bite of fresh cloves. Emulsified with high-quality European-style butter and a touch of extra virgin olive oil, it achieves a silkiness that is unmatched. Perfect for finishing steaks, slathering on crusty sourdough, or tossing with handmade pasta, this is the definitive pantry staple for any serious home cook.
🥗 Ingredients
The Garlic Base
- 2 large Whole Garlic Bulbs (heads of garlic with tops sliced off to expose cloves)
- 2 tablespoons Extra Virgin Olive Oil (for roasting the garlic)
- 3 pieces Fresh Garlic Cloves (raw and finely minced for a sharp kick)
The Emulsion
- 1 cup Unsalted European-Style Butter (softened to room temperature (approx. 2 sticks))
- 1.5 teaspoons Flaky Sea Salt (Maldon or similar brand preferred)
- 1 teaspoon Fresh Lemon Juice (to cut through the richness)
- 1/4 teaspoon White Pepper (finely ground)
Herbs and Aromatics
- 2 tablespoons Fresh Italian Parsley (very finely chopped)
- 1 tablespoon Fresh Chives (thinly sliced into rounds)
- 1/2 teaspoon Fresh Thyme Leaves (stripped from the stem)
- 2 tablespoons Parmigiano-Reggiano (finely grated for umami depth)
- 1 pinch Red Pepper Flakes (optional, for a subtle warmth)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare two squares of aluminum foil.
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2
Place the two heads of garlic (with the tops cut off) on the foil. Drizzle the exposed cloves with the olive oil and a pinch of salt. Wrap them tightly.
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3
Roast the garlic in the oven for 40-45 minutes until the cloves are golden brown and soft like jam. Remove and let cool completely.
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4
While the garlic roasts, place your softened butter in a medium mixing bowl. Use a spatula or hand mixer to cream it until it is pale and fluffy.
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5
Once the roasted garlic is cool, squeeze the cloves out of their papery skins into a small bowl. Mash them into a smooth paste using a fork.
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6
Add the roasted garlic paste and the 3 minced raw garlic cloves to the whipped butter.
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7
Incorporate the finely chopped parsley, chives, and thyme leaves into the mixture.
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8
Add the lemon juice, white pepper, and flaky sea salt. The lemon juice acts as an emulsifier and brightens the heavy fats.
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9
Fold in the finely grated Parmigiano-Reggiano and the optional red pepper flakes until the mixture is uniform in color.
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10
Taste the spread. The flavor should be bold; add another pinch of salt if needed to make the herbs pop.
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11
Transfer the spread to a piece of parchment paper. Roll it into a log shape (compound butter style) or spoon it into a decorative glass jar.
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12
Refrigerate for at least 1 hour to allow the flavors to meld together before serving.
💡 Chef's Tips
Always use high-fat European-style butter (like Kerrygold) for a creamier mouthfeel and better emulsion. Ensure your butter is truly room temperature before starting; if it's too cold, the garlic paste won't incorporate smoothly. To prevent the herbs from turning the butter green, ensure they are completely dry after washing before you chop them. If you prefer a perfectly smooth texture, you can pulse the final mixture in a food processor for 30 seconds. Store in an airtight container in the fridge for up to 2 weeks or freeze in logs for up to 3 months.
🍽️ Serving Suggestions
Slather generously over a warm, toasted baguette to make the ultimate garlic bread. Place a cold disc of the butter onto a freshly seared ribeye steak just before serving. Toss with hot fettuccine noodles and a splash of pasta water for a quick, decadent sauce. Use it as a base for sautéing shrimp or scallops to infuse them with deep garlic flavor. Serve as a dip for steamed artichokes or roasted fingerling potatoes.