Roasted Garlic Cowboy Butter (Print Version)
# Ingredients:
→ Roasted Garlic
01 -
2 heads garlic, about 10-12 cloves each
02 -
1 teaspoon extra virgin olive oil
→ Butter
03 -
½ cup (113 g) unsalted butter, softened
04 -
1 tablespoon coarse Dijon mustard
05 -
1 tablespoon fresh chives, chopped
06 -
1 tablespoon fresh parsley, chopped
07 -
2 teaspoons fresh thyme
08 -
1 teaspoon lemon juice
09 -
½ teaspoon paprika
10 -
¼ teaspoon kosher salt
11 -
⅛ teaspoon pepper
12 -
⅛ teaspoon cayenne pepper
13 -
⅛ teaspoon crushed red pepper
# Instructions:
01 -
Preheat the oven to 400°F. Peel away the loose outer layers of the garlic heads, leaving the bulbs intact. Trim about ¼ inch off the tops to expose the cloves. Place the garlic on a 10-inch square of aluminum foil and drizzle with olive oil. Seal the foil and roast for 50-60 minutes until soft and golden brown. Let cool, then squeeze out the cloves into a bowl and discard the skins.
02 -
To the bowl of roasted garlic, add softened butter, Dijon mustard, chives, parsley, thyme, lemon juice, paprika, salt, pepper, cayenne, and crushed red pepper. Mix until fully combined.
03 -
Place the mixture on plastic wrap and shape it into a log. Wrap tightly and twist the ends to seal. Refrigerate until firm for at least 2 hours or overnight.
04 -
To create a dip, melt the mixture in the microwave in 20-second intervals, stirring in between, until fully melted.
05 -
Store the butter in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
Roasted garlic provides a rich depth of flavor, making this butter ideal for pairing with steaks, shrimp, or bread.