Roasted Garlic Compound Butter
By Mark HuxsollPublished on February 25, 2021
Time
7 minutes
Yield
Serves 6 (Makes about ¾ cup)
Ingredients
8 tablespoons unsalted butter, softened1 head roasted garlic, squeezed to extrude garlic1 tablespoon chopped fresh rosemary ¼ teaspoon table salt ¼ teaspoon pepper
Before You Begin
We like to use our Roasted Garlic for this recipe. This butter is great served atop grilled chicken or steak or tossed with roasted vegetables. If desired, thyme can be substituted for the rosemary.
Instructions
- Using fork, mash all ingredients in bowl until combined. Serve. (Compound butter can be refrigerated for up to 1 week or frozen for up to 1 month.)
Time
7 minutesYield
Serves 6 (Makes about ¾ cup)Ingredients
8 tablespoons unsalted butter, softened
1 head roasted garlic, squeezed to extrude garlic
1 tablespoon chopped fresh rosemary
¼ teaspoon table salt
¼ teaspoon pepper
Ingredients
8 tablespoons unsalted butter, softened
1 head roasted garlic, squeezed to extrude garlic
1 tablespoon chopped fresh rosemary
¼ teaspoon table salt
¼ teaspoon pepper
Ingredients
8 tablespoons unsalted butter, softened
1 head roasted garlic, squeezed to extrude garlic
1 tablespoon chopped fresh rosemary
¼ teaspoon table salt
¼ teaspoon pepper
Why This Recipe Works
To make this compound butter, we used a fork to mash together softened unsalted butter and our Roasted Garlic with chopped fresh rosemary, salt, and pepper until combined.
Before You Begin
We like to use our Roasted Garlic for this recipe. This butter is great served atop grilled chicken or steak or tossed with roasted vegetables. If desired, thyme can be substituted for the rosemary.
Instructions
- Using fork, mash all ingredients in bowl until combined. Serve. (Compound butter can be refrigerated for up to 1 week or frozen for up to 1 month.)
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