Herbed Compound Butter

Here is a quick and easy way to add intense flavor to any dish. A little bit of this decadent butter goes a long way, so use it sparingly. Lillie loves a little on some fresh Zellwood corn and the best fried egg EVER started with a dollop of this roasted garlic and herb compound butter in the pan...


Start with some cropped garlic heads in your garlic roaster....don't have a garlic roaster, you say? Use a small casserole dish with some aluminum foil - it will work just as well.


Drizzle on a little extra virgin olive oil and the dust with Kosher salt and a little of your favorite herbs and spices.


I cracked on some Tuscan Chicken seasoning from Spice Islands - I love the adjustable mill it comes in. Ahh, the simple things....


Cover your roaster and put in the oven at 400 for about 30 minutes until the tops are golden brown. At this point you can spread it right onto some bread or wait until it cools and mix into hummus (recipe on the way), a vinaigrette - you name it. How about butter? Oh yeah....


Combine mixed fresh herbs (rosemary, Genovese basil, Italian flat leaf parsley are used in this recipe) with cloves from a whole head of roasted garlic and a stick of softened butter. Add a pinch of salt if you are using unsalted butter. Blend with your immersion blender (or you can use a food processor or even a countertop blender.)


Chill in a large ramekin or even roll out a log (gross!) onto parchment paper to make your own "stick" of butter for easy use. Where is my French loaf?!