Garlic Butter

Updated at: Thu, 17 Aug 2023 00:14:00 GMT

Step 1

Leave your butter at room temperature so it's nice and soft

Step 2

Rub a little olive oil on your garlic and give it a little whack with the base of your hand at the top so it opens up ever-so-slightly

Step 3

Very loosely wrap in tin foil (it should be sealed but try not to let the tin foil touch the garlic)

Step 4

Put in the oven on about 150c/300f for around 3 hours

Step 5

When it's done you should be able to open it at the top and pinch the little string bits at the top of the cloves, they should come off the base pretty easily and you should be able to squeeze a darkish, stinky garlic paste out of the hole at the bottom. If it needs more time stick it back in the oven.

Step 6

Put your butter in a bowl and squeeze all your garlic in.

Step 7

Add some chopped parsley if you want

Step 8

Mix everything together, your butter should turn slightly golden

Step 9

Lay out a sheet of cling film and spoon your garlic butter onto it in a line down the centre leaving spaces at the edges

Step 10

Roll the cling film up into a tight tube and twist the edges like an old-fashioned sweet wrapper.

Step 11

Put in the freezer

Step 12

When you want to use some, get a hot knife and cut off as much as you need. It will keep for ages in the freezer.

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