Roasted Garlic Butter

Name: Roasted Garlic Butter
Prep time: 7 min
Cook time: 30 min
Total time: 30 min
Yield: Serves 8
Ingredients: 1 large head of garlic (, separate the cloves but keep skin on); 1 tsp olive oil; Pinch of salt; 2 tbsp roasted garlic ((above)); 125g (1 stick / 8 tbsp) unsalted butter (, softened); 1 tsp anchovy paste ((or finely chopped whole anchovies) (Note 1)); 25g (1/4 cup very tightly packed) parmesan (, finely grated using microplane); 1/4 tsp cooking salt / kosher salt; 1 tbsp parsley finely minced (, optional)

⏱ 30 mins 🍽 Serves 8 🏷 Sauces

This butter gets a significant flavour boost from roasted garlic, parmesan and anchovies. It is incredibly versatile and can be used on bread, cooked proteins like steak or chicken, and steamed vegetables. It pairs exceptionally well with roast beef. Use it softened or shape it into a log to chill, then slice onto hot dishes to melt. The recipe yields 150g, sufficient for 6 to 8 servings as a sauce.

Ingredients

1 large head of garlic (, separate the cloves but keep skin on)
1 tsp olive oil
Pinch of salt
2 tbsp roasted garlic ((above))
125g (1 stick / 8 tbsp) unsalted butter (, softened)
1 tsp anchovy paste ((or finely chopped whole anchovies) (Note 1))
25g (1/4 cup very tightly packed) parmesan (, finely grated using microplane)
1/4 tsp cooking salt / kosher salt
1 tbsp parsley finely minced (, optional)

Method

1. If preparing this alongside the Rump Cap or Picanha roast, place the foil-wrapped garlic in the oven at 140°C/285°F (120°C fan-forced) with the rump cap for 1 hour.

Nutrition (per serving)

Sodium157 mg

Recipe details

CategorySauces