Whipped Brown Butter with Roasted Garlic
Everything is better with butter. But this has a few steps to make this the best and most magnificent butter you’ve ever tasted. Brown the butter first for sweet, nutty flavour, then whip it up for a luxurious texture, followed by adding roasted whole garlic. Unbelievably good.
Servings: 6 servings
Ingredients
- 250 g butter
- 1 head of garlic sliced in two around the equator
- drizzle of olive oil
- salt and pepper
- 2 tbsp chopped flat leaf parsley
- 1/4 tsp dried chilli flakes optional
Instructions
- Heat the oven to 190C. Drizzle the garlic in olive oil and wrap in tin foil. Roast for 30-40 mins until lovely and soft.
- For the butter, heat it gently in a pan. It will melt and then foam. Keep stirring and after a few minutes you will get a lovely nutty smell and the butter will begin to turn brown. It’s easiest to use a light coloured pan so you can keep an eye on it. There is a fine line between a dark beurre noisette and it getting burnt - so keep an eye on it!
- Remove from the heat and pour into a bowl. Place this bowl over ice, or you can pop it in the fridge or freezer to cool down.
- Add the roasted garlic, squeezed out of the skin, and whisk for about 5 minutes by hand or quicker with a electric whisk until it goes lovely and creamy.
- Add the parsley and chilli flakes, check the seasoning and enjoy!
Notes
This whipped brown butter is best eaten within a week, but you can keep it in the fridge for up to three.