Garlic and butter combine to make a delicious and creamy spread that you can put on bread, toast, corn on the cob, burgers, or anything else. It can also be sauce to drizzle on meat, vegetables, or use in potato or gravy recipes and much more !
10 pcs Fresh Basil or Other herbs (fresh or dried parsley, thyme, sage, or rosemary)
1 Garlic
1 Solo Garlic
Oil
Pinch of Sea Salt & Pepper
Baguette
【How to soften butter quickly ?】
Instructions
1. Let the butter sit, covered, at room temperature until it’s soft and can be easily spread with a knife. Put the softened butter into a medium-sized bowl. Preheat the oven to 140ºC
2. Break the garlic into pieces, brush the surface with some oil, coverd with aluminium foil and baked for 20 minutes. Let it cool, peel and diced.
3. For the solo garlic, peel off the skin. Mince finely with a knife or mashwith a mortar and pestle.
4. Add the roasted and mashed garlic to the butter. Add salt, pepper, and herb. Use a whisk or beaters to combine all the ingredients. This will help incorporate air into the mixture and make it light, fluffy, and whipped.
5. Covered with baking paper and twist both side. It is best to taste after refrigerated for 3 days since the garlic will be less stimulating.Put the garlic butter on wax paper and roll it into a log. Chill in the fridge until it has started to harden. Unused garlic butter should be refrigerated and should be used within 2 weeks to prevent botulism.
6. With a knife, divide the butter log into disks that are one-half to one-inch thick. Once it’s frozen, these can be pulled out individually and used without thawing the whole log. Cover the butter in the wax paper and freeze for two to three months.