Oh man, garlic butter on warm bread. Is there anything better? Funny enough, with all the covid chaos of the past while, I realized I hadn’t made a batch in months. Way too long.
Let’s get to it. Adjust the garlic quantity to your own taste here. With just one bulb, I find you barely get a hint of garlic. Two bulbs is my personal sweet spot. Three starts to overpower everything else and takes over the whole loaf.
I highly recommend you do double or trip batch all at once. You do the dishes once and it freeze really well so no point doing a small batch 😉
(Experiment 214) Garlic butter
Ingredients
- 169 gr softened unsalted butter
- 2 bulbs of garlic
- salt
- ~1tbps freshly chopped parsley
Instructions
- Roast the bulb of garlic in the oven for 30 mins at 350F. I put it on a baking sheet and wrap it with foil paper.
- Take it out of the oven and let it cool ~5 mins.
- Optional but highly recommended , whip the butter in a stand mixer.
- Extract the garlic from the peel and put the garlic in a bowl and mash it. Add the butter and mash it with the garlic.
- At this point add minced parsley, salt to taste
- This will keep in your fridge for 7-10 days but I prefer to just freeze it in an ice cube tray or small container. I then transfer them in a Ziploc bag and take one off when needed. Either thaw in the fridge or nuke it in the microwave for ~10 seconds.
