Roasted Garlic Butter Recipe

This garlic butter recipe uses roasted, softened garlic, lemon juice and salt to result in a fantastic roasted garlic recipe. Roasting the garlic gives it a sweetness whereas fresh garlic has a stronger, more aggressive taste. You can serve garlic butter over grilled vegetables or with meat.

It is also delicious in baked potatoes. This is not the best kind of butter to use with fish because the garlic taste can overpower the delicate fish flavor. Garlic is very healthy and is reputed to ward off colds and flu. It is also an antioxidant and fights off damaging free radicals. Garlic and butter go together perfectly in this roasted garlic butter recipe.

Garlic Butter Recipe Feature Roasted Garlic

Ingredients -

1 Head Garlic or Elephqnt Garlic
1/2 cup or (2 stick for Elephant Garlic) Unsalted Butter

Preparation:

Preheat an oven to 450°F. Remove the papery outer layers from a large garlic head. Cut off about 1/2 inch from the top of the head and discard. Place the head in the center of a 10-inch square of aluminum foil. Drizzle with olive oil. Wrap the garlic in the foil and twist the top to seal. Bake until the pulp is soft, about 20 minutes. Remove from the oven, let cool, and squeeze the pulp from the garlic cloves into a small bowl. Add 1/2 cup (1 stick) unsalted butter (at room temperature), 1 teaspoon fresh lemon juice, and 1/2 teaspoon Kosher or sea salt.

Spoon the butter onto a piece of plastic wrap, and shape it into a small sausage. Wrap tightly and refrigerate until firm. For longer storage, wrap a second time in foil.

To use as a sauce, slice off a round and let it melt on the hot food. To use as a spread, let the butter warm to room temperature.

Use on hot grilled vegetables. Can also be placed in butter molds and made into individual serving size for more elegant dinning. (see photo below right)

Makes 1/2 to 1 Cup

A Word of CAUTION!

Warning: Consuming garlic-in-oil preparations have caused reported cases of botulism. It is important to add acid when creating these mixtures and to keep them refrigerated to retard bacterial growth. All forms of botulism can be fatal and should be considered medical emergencies

One must head the warning above when preparing these mixtures as to avoid the potential risk of serious illness when storing the spices and oil product mixture store in an oxygen-free container and always store properly, always refrigerate these mixtures and use within one week. Commercially produced versions of these mixtures use a mixture of salts and/or acids to reduce the risk of botulism in their products.

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gar·lic

(gär’lik), n.

Garlic is a hardy plant, Allium sativum, of the amaryllis family with a robust powerfully; pungent and spicy bulb used for seasoning various cooked dishes and is an almost must ingredient when cooking meat.

Garlic also refers to any of various other plants of the genus Allium, the bulb of such a plant, consisting of smaller bulbs, made up of multiple cloves, and is a staple spice used in many forms of cooking, sometimes in the form of a powder, granulated, minced or flakes and can be dehydrated and dried for long term storage.

Cooking oil mixed with garlic and other herbs to infuse the two flavors and commonly stored in glass containers for the esthetic value of the mixture are widely available.

Learn More About the>> History of Barbecue

Photo Descriptions:

A Picture to the left of roasted garlic which is used to make the roasted garlic butter recipe and is then placed into molds to make the molded garlic butter seen above. This is a very elegant touch to spruce up any dinner party.