Roasted Garlic and Sun-Dried Tomato Compound Butter

Ingredients

• 2 sticks (1 cup) unsalted European-style butter, at room temperature
• 1 whole head of garlic
• 1/3 cup oil-packed sun-dried tomatoes, drained and finely minced
• 2 tbsp fresh basil, finely chopped
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp fleur de sel or sea salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1

   Roast the garlic: cut the top 1/3 off the garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes until the cloves are soft and golden. Cool completely. Squeeze cloves from their skins.

2. 2

   Place room-temperature butter in a bowl. Beat with a fork until smooth and creamy.

3. 3

   Add roasted garlic cloves and mash them directly into the butter.

4. 4

   Fold in sun-dried tomatoes, basil, parsley, thyme, lemon zest, lemon juice, fleur de sel, black pepper, and red pepper flakes.

5. 5

   Taste and adjust seasoning.

6. 6

   Turn the butter mixture onto a piece of plastic wrap or parchment paper. Roll into a tight log shape, about 1.5 inches in diameter. Twist the ends tightly to seal.

7. 7

   Refrigerate for at least 2 hours until firm. Can be stored in the refrigerator for 1 week or frozen for 3 months.

8. 8

   To serve, slice into 1/4-inch rounds and use immediately on grilled steaks, fish, roasted vegetables, pasta, or crusty bread.