Roasted Garlic Butter
Roasted garlic butter levels up any steak or meat you add it to. Filled with roasted garlic, herbs and savory notes you'll never use a sauce again!
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Servings: 10 serving
Ingredients
- 16 ounce kerrygold butter
- 1 bulb garlic
- 1/2 medium shallot, minced
- 2 tablespoon Worcestershire sauce
- 1 tablespoon parsley, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon coarse salt
- 1/2 teaspoon coarse black pepper
Instructions
- Preheat oven to 400℉.
- Now, cut the top off of the garlic bulb. You should see just the tips of each garlic clove after cut. Grab a piece of aluminum foil the place the bulb in the center. Drizzle about 1 teaspoon of olive oil across then wrap the bulb.
- Place in the oven for about 40 minutes. While waiting, allow the butter to soften to room temperature.
- When the garlic is done roasting allow to cool. Once cooled, remove the cloves from the bulb.
- In a bowl, use a hand mixer and blend the roasted garlic and the butter together. Once blended begin to fold in the remaining ingredients, do not blend the butter anymore, fold.
- After everything is mixed in you can portion the butter off in cubes or scoops then freeze for later.
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