Roasted Garlic Butter
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- 1.5 hours
- oven, stand mixer
For Butter
Ingredient
heavy cream 500 ml
garlic 1 bulb
flat parsley 1 handful
sea salt
Others
cold water
Directions
Whip cream with stand mixer until solids separate completely from the liquid
Wash butter in cold water and repeat until the water stays clear
Shape the butter and season with salt
Remove the top of garlic and drizzle with oil and salt then wrap with foil
Roast at 180c for 1 hour
Chop parsley then add the parsley and garlic to butter and mix well
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Liquid leftover from butter-making is buttermilk
- Butter can be kept in fridge for 2 weeks or freeze until use
credit to chefthombateman