We need to get serious for a minute.
Oh you don’t think butter is serious? Pony up, puppies. We’re talking about compound butter today.
Have you ever made compound butter? It’s basically taking room temperature butter and adding pretty much anything and everything you want to it.
You can go the savory route with all kinds of things like this here roasted garlic and lemon version I’m peepin’ your way today, or sun-dried tomato, or even fresh herbs. I mean, it goes on and on. OR you could go the sweet route with fruits, honey and even FIGS, omg PATENT PENDING.
And ohhhh the things you will do with it. You basically just slice off a tablespoon or so and use it to sauté veggies or whatever. AND you can put little discs on meats and fishes when you grill. AND you can use it as a facial moisturizer.
But probably not.
Let’s do this. Grab a stick of buttah, a lemon, a whole head of garlic, some salt and pepper.
First off, slice the garlic at the stem, and wrap it in a little piece of aluminum foil with a drizzle of olive oil on it. Wrap it up and roast for 30 minutes. Let it sit for a few minutes, so that you can easily squeeze the garlic right out of the skins without burning your hands off and cursing.
Garlic is done. Butter is room temp. You’ve zested the lemon.
Then you just squeeze the garlic onto the butter, along with the lemon juice, zest, a pinch of salt and pepper. Use a fork to loosely combine the mixture.
Then you’ll just transfer the mixture to a small food processor and bliiiiiiitz until it’s totally smooth and combined.
THEN, you’ll take some plastic wrap and just dollop the butter toward one end of the wrap, like this.
Then you just rooooooll it up! I used little rubber bands to tie the ends. You can skip it though if you want.
After a few hours in the fridge or freezer, look whuchew did! Just take your little finger and taste that. AHHHH KNOW.
I’m going to go eat an entire log right now.