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Roasted Garlic Butter

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

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