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A compound butter that makes everything better. Roasted garlic turns sweet and mellow, nothing like raw. Keeps in the fridge for two weeks.
Make this in July when freshly cured garlic is at its best. The flavor is deeper than store-bought.
What you'll need
How it comes together
Preheat oven to 350°F. Cut the tops off the garlic heads to expose the cloves, drizzle with oil, wrap in foil and roast for 45 minutes until completely soft.
Squeeze the roasted garlic out of its skins directly into the softened butter.
Add thyme and salt. Mix thoroughly with a fork until fully combined.
Roll into a log in cling film or store in a jar. Refrigerate for up to two weeks or freeze for three months.
From the kitchen
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