Roasted Garlic Cowboy Butter (Print Version)
# Ingredients:
→ Roasted Garlic
01 -
2 heads garlic (approximately 10-12 cloves each)
02 -
1 teaspoon extra virgin olive oil
→ Butter
03 -
113 g (½ cup / 1 stick) 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 black pepper
12 -
⅛ teaspoon cayenne pepper
13 -
⅛ teaspoon crushed red pepper flakes
# Instructions:
01 -
Preheat the oven to 400°F. Peel away the loose, outer papery layers of the garlic heads while keeping the cloves connected. Trim about ¼ inch from the tops of the garlic heads to expose the cloves. Place each garlic head in the center of a 10-inch square of aluminum foil. Drizzle olive oil over the cloves, allowing them to be saturated. Fold and seal the aluminum foil into a packet. Roast for 50-60 minutes, or until the garlic cloves are soft and golden brown. Remove from the oven, carefully open the foil packet, and let cool. Once cool enough to handle, squeeze the garlic cloves into a medium bowl, discarding the skins.
02 -
Add the softened butter, Dijon mustard, chives, parsley, thyme, lemon juice, paprika, salt, black pepper, cayenne pepper, and crushed red pepper flakes to the bowl of roasted garlic. Mix until evenly combined, creating approximately ⅔ cup of butter.
03 -
Scoop the prepared mixture onto a piece of plastic wrap. Form the butter into a log shape, pressing and shaping as you roll. Ensure the butter is completely wrapped in plastic. Twist the ends of the wrap together and refrigerate until firm, at least 2 hours or up to overnight.
04 -
Melt the cowboy butter mixture in the microwave in 20-second increments, stirring in between, until fully melted. Serve as a dip.
05 -
Store the prepared cowboy butter in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
Perfect as a spread for steaks, shrimp, or warm bread.