I sincerely apologize for the simplicity of this recipe, and it’s lack of a beer pairing, but I had to share it with you all. Flavored butters are awesome and one of my favorites to make is honey butter. This recipe is a version of that…that went a little wild. I just started throwing a bunch of ingredients in, assuming that, in the end, it would taste delicious. It was a gamble I was more than willing to make, and the result was unbelievably satisfying. Flavored butters are great to use when you have an excess of ingredients lying around the kitchen. In our case, these ingredients consisted of mostly herbs. I didn’t have a whole lot of faith in my potted, patio garden this year. We don’t have a yard, so I decided to give a patio garden a try. Who knew that I would have an overabundance of herbs. Flavored butter was a great use of them. What’s so great about recipes like this, is their diversity. You can use them just about anywhere/in anything. This particular butter goes great on steak — we did this last night =). It’s great sautéed with onion — we also did this last night. It’s even great on toast. Your options are endless when it comes to flavored butters.
1. Like I mentioned above, your options are limitless when it comes to flavored butters. Get creative. This was a savory butter, but they can most certainly be sweet. Honey is a great addition, and fig jam is one of my favorites. Carrot and ginger is also a great way to go. Yes…limitless…options.
2. I’ve been roasting a lot of garlic lately, and I think it is 100% necessary to roast the garlic for this recipe, rather than throwing it in raw. Roasted garlic has such a great flavor. In my instructions list, I mentioned how Zach and I roast garlic. I have roasted many heads of garlic in my day, and I find this way to be the best.
3. The last step in the instructions was to roll the butter up in a piece of wax paper and refrigerate it. You don’t have to refrigerate, but I think it’s a good idea for best results. I wanted to slice it up, and this was the best way to go about it. If you would like to keep it at room temperature, go for it! It really makes a great spread!
Well I think that’s all for today. I hope everyone has a great day, and I will see you tomorrow! We are making a thai chicken salad that you do not want to miss.
Roasted garlic and herb butter goes along way and is great for many uses: on top of steaks or sautéed with onions. It''s so easy to make too!
- 1 cup unsalted butter, softened to room temperature
- 1 head garlic
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon thai basil, chopped
- 1 tablespoon sage, chopped
- 1 tablespoon honey
- olive oil
- Preheat your oven to 425 degrees F and grease one muffin mold on a muffin tin with olive oil. Cut the top of the garlic off, exposing the garlic inside and peel the very outer layer of skin. Make sure to still keep the garlic in tact. Place the garlic into the prepared muffin tin and drizzle with olive oil. Cover with foil and roast for 40-45 minutes or until the garlic is soft and beginning to brown. Remove from oven and set aside to cool for just a minute, then remove the cloves from the head.
- In the bowl of your food processor, combine the butter, roasted garlic, rosemary, thyme, thai basil, sage, honey and a dash of salt and pepper. Pulse until smooth and garlic and herbs are broken up. Season with more salt and pepper if needed.
- Cut a piece of 12x12in wax paper and scoop the butter into the center. Roll the wax paper around the butter, forming a log. Tie the ends. Refrigerate for at least an hour before serving.
- Will keep for about a week. Serve on toast, steak or saute with your favorite veggies. Enjoy.
Hardware: * Muffin Tin * Foil * Sharp Knife * Cutting Board * Food Processor * Measuring Spoons * Measuring Cups * Wax Paper * 1 cup butter = approx 2 sticks