We use a lot of garlic in our cooking. One way is to roast the garlic and blend it into butter.
The butter can then be brushed onto your pan, spread on bread, or used in stir-fry dishes. Our favorite way is to use it when making Japanese Hibachi chicken, steak, and fried rice. It’s relatively quick to make and can be stored in an airtight container up to a week in the fridge. You do need a good blender or hand blender to whip the butter with the garlic. We have used our small food processor or an emulsion blender to do this. Either works just as well as long as you cook the garlic long enough. You want to make sure it is fully baked all the way through and soft. This will prevent lumps of garlic in the butter.
- food processor
- 2 tbsp olive oil
- 1 bulb garlic
- 1 pound salted butter
- 1 sheet aluminum foil
- 1 dash salt
- Slice top layer of garlic bulb, exposing the tips of cloves. About 1/8 inch off the top. Place bulb onto sheet of aluminum foil. Drizzle olive oil over the bulb and sprinkle top with salt. Wrap the bulb completely in foil. Leaving no spots for the oil to leak out. Place into a preheated oven at 375'F for 30 to 40 minutes. This will depend upon the size of the garlic bulb. The larger bulbs will take a little longer to cook. While it is cooking set butter out and allow to soften to room temperature. Remove garlic from oven and allow to cool enough to handle. Place softened butter into food processor with blade attachment or into a container large enough to use hand emulsion blender. Remove garlic bulb from foil and squeeze cooked cloves into the butter. Blend until fully mixed. Store in an airtight container in refrigerator until ready to use. This can be stored one week in fridge and up to 3 months in freezer.