Homemade Roasted Garlic Butter: Elevate Your Dishes…
Garlic butter is an incredibly easy base recipe to prepare, perfect for bread or for seasoning pasta, and can be made in no time. I’ve explained many times HOW TO MAKE BUTTER at home in a simple and quick way by blending fresh liquid cream beyond the whipped cream stage until the whey separates from the actual butter. I’ve also made Basil Butter using the same process, but today I decided to offer you garlic butter prepared with oven-roasted garlic blended together with fresh cream.
Have you ever thought about making butter at home? And making garlic butter?
Ingredients:
- 2 cups (500 ml) heavy whipping cream
- 5 garlic cloves
How to make Homemade Roasted Garlic Butter:
To prepare homemade butter, you can only use fresh liquid whipping cream, obviously unsweetened.
You cannot use cooking cream or sweetened cream.
For cooking the garlic:
- Take the garlic cloves and place them on a baking sheet lined with parchment paper.
- Roast the garlic cloves in a preheated fan oven at 400°F (200°C) for about 20 minutes with the skin on.
- When the garlic cloves are cooked and golden, squeeze the skin with your fingers and remove the soft inner pulp.
For the garlic butter:
- Put the heavy whipping cream in a bowl and add the roasted garlic pulp.
- Start blending with an electric mixer and you’ll see it reach the whipped cream stage. Continue blending with the electric mixer.
- Keep blending with the electric mixer until you see the mixture start to separate, leaving the whey apart, which will begin to splash on the sides.
- When all the fat has separated from the whey, place it in a strainer and squeeze well with your hands.
- The garlic butter is ready. You can use it immediately or put it in a butter mold and refrigerate to firm up.
Bon Appetit!