Roasted Garlic Compound Butter

Can’t go wrong using a roasted garlic (compound) butter to flavor all kinds of things. Steaks, pastas, sautéed vegetables and mushrooms! The list is endless….Each time I want to use some of this fabulous butter, I cut off a slice! All the hard work is done once. You are left with lots of garlic butter to use up for weeks. Keeps in refrigerator for about a week and up to 3 months in the freezer!

Ingredients

1 lb butter, softened

1 sprig tarragon, roughly chopped

1 head garlic

1 tbsp rice vinegar

2 tbsp kosher salt

1 tbsp black pepper, freshly cracked

For the roasted garlic

1/2 tsp olive oil

Pinch kosher salt

Pinch black pepper

Pinch dried thyme leaves

Procedure

Cut very tops of the heads of garlic exposing a cut portion of garlic cloves. This makes it easier to remove helps the garlic cloves from the paper after roasting and also helps the oil drizzle down onto the raw gaic. Drizzle oil and season with salt, pepper and dried thyme. Wrap garlic in foil and bake 350 f for 45-50 minutes or until soft and browned. Will be easily pierced with a pearing knife when ready! Cool completely before adding to the butter.

Remove the cloves and place in a mixing bowl. Add softened butter, vinegar, salt, pepper and tarragon. Gently smash with a fork or wire whisk. Mix thoroughly and allow to cool slightly if garlic is still warm. Separate onto 3 sheets of parchment paper. The butter ie easier to form a log shape in the parchment paper if is cooled slightly. Roll out into logs and place in refrigerator. Can be placed in freezer once cooled completely.