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Garlic Butter with Roasted Garlic and Parmesan
A versatile, richly flavored garlic butter made by slow‑roasting whole garlic heads, blending the soft pulp with high‑quality butter, aged Parmesan and fresh chives. Shaped into a log, it can be sliced for steaks, fish, vegetables or turned into a quick emulsified sauce with a splash of lemon.
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Critical Success Points
- • Wrap garlic tightly in foil to ensure proper confit
- • Slow‑roast garlic at low temperature for two hours
- • Extract and mash garlic pulp while still warm
- • Mix butter with garlic, Parmesan and chives until homogeneous
- • Roll and tightly wrap butter log before chilling
- • Allow butter to set fully in the refrigerator
- • Do not stir the emulsifying butter‑water mixture; let it reduce naturally
Safety Warnings
- • Handle hot foil packet with oven mitts to avoid burns
- • Use a sharp knife carefully when cutting the garlic heads
- • Hot pan and boiling water can cause scalds
- • Do not microwave plastic wrap; use only for cold storage
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