These compound butters are packed with flavor, and will boost your summer grilling experience! The Roasted Garlic Butter and Balsamic Rosemary Butter are also quick to prepare, and will last a few months in the freezer. Use these butters on top of grilled meats, fish, corn on the cob, roasted vegetables, in mashed potatoes, on crusty bread – the uses for these butters are endless!
Roasted Garlic Butter
Makes ¾ cup
1 whole head garlic
2 teaspoons olive oil
½ cup (1 stick) unsalted butter, room temperature
2 Tablespoons minced parsley
¾ teaspoon kosher salt
1/8 teaspoon ground black pepper
To make the Roasted Garlic Butter, begin by slicing the top third off of a whole head of garlic, making sure that each clove is exposed. Place it on a piece of foil, and drizzle olive oil on top. Wrap tightly in the foil, and place in a 400°F degree oven. Roast until all the cloves are soft, 45-55 minutes. Remove from oven and let cool to room temperature.
Squeeze cooled cloves into a bowl, then mash with a fork.
Add the softened butter, parsley, salt, and pepper. Stir to combine.
Transfer to a rectangle of parchment paper and shape into a log. Roll up and twist the ends. Refrigerate until firm.
Balsamic Rosemary Butter
Makes ¾ cup
1 cup balsamic vinegar
1 Tablespoon minced fresh rosemary leaves
1 teaspoon honey
½ cup (1 stick) unsalted butter, room temperature
1 teaspoon salt
1/8 teaspoon ground black pepper
To make the Balsamic Rosemary Butter, bring balsamic vinegar to a boil over high heat. Continue to boil for about 8-10 minutes, until vinegar is reduced to about 2-3 Tablespoons. Remove from heat.
Stir in the rosemary leaves and honey, then let cool to room temperature.
Transfer vinegar reduction to a bowl. Add the softened butter, salt, and pepper. Stir to combine.
Transfer to a rectangle of parchment paper and shape into a log. Roll up and twist the ends. Refrigerate until firm.
2 Comments
Pamela Haskin
July 29, 2018 at 1:26 pmThese butters look so yummy! Can’t wait to give them a try.
Wendy Gnau
August 3, 2018 at 1:07 amI made both of these on 7/28. Had purchased steaks for Welcome Home dinner for my husband (he had been on a week-long fishing trip). Saw them on your Facebook page and knew it was “meant to be” as the timing couldn’t have been more perfect.
They were both AMAZING!!! Thank you for sharing the recipes with us Debbie.