Garlic Butter with Roasted Garlic and Parmesan

Ingredients

• 2 heads Garlic Heads (whole, unpeeled)
• 2 tablespoons Olive Oil (extra virgin, for confit)
• 1 tablespoon Salt (kosher or sea salt)
• 200 grams Unsalted Butter (softened at room temperature)
• 30 grams Parmesan Cheese (36‑month aged, finely grated)
• 2 tablespoons Fresh Chives (finely chopped)
• 4 teaspoons Water (room temperature, for sauce)
• 1 teaspoon Lemon Juice (freshly squeezed)

Instructions

1. Prepare Garlic for Confit

   Remove the outer papery skins from two whole garlic heads, place each head on a sheet of aluminum foil, drizzle with olive oil, sprinkle with salt, and wrap tightly so no steam can escape.

   Time: PT15M

2. Slow‑Roast Garlic

   Place the foil‑wrapped garlic on a baking sheet and bake in a pre‑heated oven at 120°C for two hours.

   Time: PT2H

   Temperature: 120°C

3. Extract Garlic Pulp

   Remove the garlic from the oven, let cool slightly, cut off the base of each head with a serrated knife and press the softened cloves to squeeze out the soft pulp into a bowl.

   Time: PT5M

4. Mash Garlic into Puree

   Using the back of the knife, mash the extracted pulp until it forms a smooth puree.

   Time: PT5M

5. Combine Butter and Flavors

   Add the softened butter, garlic puree, a pinch of salt, grated Parmesan, and chopped chives to the bowl. Mix with a wooden spoon until a uniform, creamy paste forms.

   Time: PT5M

6. Shape and Wrap Butter Log

   Transfer the butter mixture onto a sheet of plastic wrap, roll tightly into a cylindrical log, twist the ends of the wrap to secure, and continue rolling tightly for about five turns to create a firm shape.

   Time: PT10M

7. Chill to Set

   Place the wrapped butter log on a tray and refrigerate for 3‑4 hours until firm.

   Time: PT3H30M

8. Slice Butter for Use

   When needed, unwrap and slice the chilled log into 1‑inch (≈14 g) rounds.

   Time: PT2M

9. Prepare Quick Emulsified Sauce (Optional)

   Heat a small pan over medium‑high heat, add 4 teaspoons of water and bring to a boil.

   Time: PT1M

   Temperature: boiling

10. Emulsify Butter with Water

    Add one slice of the garlic butter to the boiling water. Allow the butter to melt and the mixture to reduce without stirring for 7‑8 minutes, forming a glossy, thick sauce.

    Time: PT8M

    Temperature: medium‑high

11. Finish Sauce with Acid

    Stir in 1 teaspoon of fresh lemon juice just before serving.

    Time: PT30S

Nutrition Facts

Calories

100

Protein

2 g

Carbohydrates

1 g

Fat

10 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Garlic Heads: extra garlic cloves
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: clarified butter
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Chives: green onions
• Instead of Water: broth
• Instead of Lemon Juice: white wine vinegar

Equipment Needed

• Oven
• Aluminum Foil
• Baking Sheet
• Serrated Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Plastic Wrap
• Small Pan
• Measuring Spoons
• Microplane Grater

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use the highest quality extra‑virgin olive oil for confit to enhance flavor
• Aged 36‑month Parmesan adds deep umami; grate just before mixing
• For an extra aromatic finish, sprinkle a pinch of smoked salt on the sliced butter before serving

Troubleshooting

Storage

Refrigerator: Wrapped log keeps 3‑4 weeks in the fridge

Freezer: Can be frozen indefinitely; thaw in fridge before slicing

Room temperature: Not recommended; butter will soften and spoil

Make-Ahead Tips

• Prepare the garlic butter log up to step 7 and store in the refrigerator for up to 4 weeks
• Freeze individual slices for longer storage
• The emulsified sauce can be made on the spot; the butter log is the make‑ahead component