Roasted Garlic Thyme Butter
This is the easiest way to add massive flavor to a variety of dishes. Minimal effort, maximum reward. That’s what we all want, right? Throw it on a steak after cooking, under the skin when making roast chicken, in mashed potatoes, on top of fish or vegetables and it makes the perfect garlic bread. If you’ve never made a compound butter before, welcome to your gateway drug…er, gateway butter. Once you try this one you’ll want to start playing with combinations that sound delightful….basil/shallot, honey/lemon, cilantro/lime….the options are endless. Easy, peasy. Just like the playlist.
Roasted Garlic Thyme Butter
2 small heads of roasted garlic, cooled to room temperature *
1/2 lb salted butter, at room temperature
1 tablespoon fresh thyme, finely minced
*If you haven’t roasted garlic before, here’s a great tutorial.
- Add the roasted garlic, butter and thyme to a food processor and process until smooth and creamy. You may need to stop a few times to wipe down the edges to ensure everything is combined.
- Spoon the mixture onto parchment paper into a pseudo log shape.
- Lift the long sides of the parchment, shimmy them together to create a log and roll the parchment down so the butter will keep it’s shape..
- Twist the ends of the parchment and place in a large resealable plastic bag.
- Store in freezer and cut discs of butter as needed.