Garlic Butter Three Ways
Enjoy garlic butter three ways with the bite of fresh garlic, mellow roasted garlic, and the intense sweetness of black garlic in this delicious Dracula-inspired dish!
Servings: 3 cups
Calories: 103kcal
Ingredients
Fresh Garlic and Herb Butter
- 8 - 9 garlic cloves about 1 whole bulb
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh chives
- 1 cup butter softened
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Roasted Garlic and Paprika Butter
- 2 whole garlic bulbs
- 1 teaspoon ground paprika
- 1 cup butter softened
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Black Garlic Butter
- 3 cloves black garlic
- 1 cup butter partially softened
- ½ teaspoon kosher salt
Instructions
Fresh Garlic and Herb Butter
- Finely mince the garlic either by chopping very finely with a chef's knife, using a garlic press, or grating with a rasp. Wash and thoroughly dry the herbs before chopping very finely.
- Add the softened butter to a food processor along with the minced garlic, chopped parsley and chives, kosher salt, and pepper. Blend until the butter is fully combined, scraping down the sides as needed. You may need to stop and scrape the sides a few times before the butter is fully blended. Transfer to a serving bowl or storage container.
Roasted Garlic and Paprika Butter
- Preheat the oven to 375°F. Slice the tops off each head of garlic so that each clove has been exposed. Place each head of garlic on a piece of foil and drizzle a little olive oil over the exposed cloves on top. Bring up the edges of the foil to wrap the garlic in a bundle so that the garlic will stand upright. Wrap each bundle in a second layer of foil to prevent any leakage during roasting. Roast upright in the oven for 1 hour or until the garlic is very soft.
- Once the garlic is done the cloves should be golden in colour and very soft. Remove the foil and let the garlic cool for a few minutes. It is easier to remove the garlic while still warm, but it can be difficult straight out of the oven when it's very hot. Squeeze the garlic bulb from the bottom to squeeze out the softened garlic cloves. Transfer the roasted garlic to a small bowl.
- Add the paprika to the warm roasted garlic and blend together. Allow to cool until room temperature. In a mixing bowl combine the softened butter, the cooled roasted garlic, kosher salt, and pepper. Blend together using a spatula until well combined. Transfer to a serving bowl or storage container
Black Garlic Butter
- Peel the black garlic and chop into small pieces. For this butter I find it easier to use butter that is not too warm or soft. Ideally, it should be halfway between cold and room temperature. The sticky black garlic will blend easier into slightly firmer butter.
- In the bowl of a food processor, combine the butter, black garlic, and kosher salt. Blend until the black garlic is well mixed into the butter - there may be some black flecks left but the garlic should be almost completely broken down. Scrape down the sides of the bowl as needed. Transfer the roasted garlic to a small bowl.
Notes
These butters should be stored in the fridge for up to 2 to 3 weeks or in the freezer for up to 6 months.
Nutrition
Serving: 1tablespoon | Calories: 103kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 164mg | Potassium: 9mg | Fiber: 0.05g | Sugar: 0.03g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.04mg
