Adventures in full fat, low carb and real food.

Adventures in full fat, low carb and real food.

Roasted Garlic Butter

A lot of recipes for garlic butter will tell you to roast the garlic first, but who has time to heat the oven up just to roast some garlic?! This recipe is far simpler… throw the garlic in when you’re already some roasting meat.  Not only will the gravy you make from the meat juices be nicely touched with garlic, but the resulting butter has glorious meat juices in it giving extra depth of flavour.

This butter is perfect for adding to simply cooked veggies, over a steak, or making a morning omelette into something truly special.

 

Print Recipe
Roasted Garlic Butter
Course Ingredients
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Ingredients
Course Ingredients
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Ingredients
Instructions
  1. Break up garlic into cloves and discard extra bits of skin. (Don't peel)
  2. When the meat is 30 minutes from done, throw all the cloves into the juices/fat.
  3. When the meat is done, remove the garlic cloves to a side bowl. Be sure to take a few spoonfuls of the juices too.
  4. Put softened butter into a bowl and squeeze the soft garlic flesh onto it. Add any juices that you saved.
  5. Smash up the cloves with your spoon to mush them in and stir until it's nicely mixed.
  6. Put mixture either into cling film and form a roll or put into a tub.
  7. Refrigerate until firm and use. Enjoy!
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