Ingredients:
- large heads of garlic
- Tbsp olive oil
- Pinch of Kosher Salt (for roasting)
- cup (2 sticks) unsalted butter, softened to room temperature
- Tbsp fresh chives, finely chopped
- Tbsp fresh parsley, finely chopped
- tsp fresh thyme leaves, finely chopped
- tsp Dijon mustard
- tsp Worcestershire sauce
- /2 tsp fresh lemon juice
- /2 tsp smoked paprika
- /4 tsp cayenne pepper (or to taste)
- /2 tsp freshly cracked black pepper
- Coarse Sea Salt or Kosher Salt, to taste
Instructions:
- Preheat oven to 400°F (200°C). Place the two heads of garlic on a small baking sheet or piece of foil, ensuring the top 1/4 inch is trimmed off. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap loosely in foil.
- Bake for 45–60 minutes until the garlic cloves are deeply golden brown and completely soft, similar to custard consistency.
- Allow the roasted garlic to cool enough to handle. Squeeze the soft cloves out of their skins directly into a small bowl and mash thoroughly with a fork until a smooth, sticky paste forms.
- In a medium bowl, combine the softened butter, the mashed roasted garlic paste, chopped chives, parsley, thyme, Dijon mustard, Worcestershire sauce, lemon juice, smoked paprika, cayenne pepper, and black pepper.
- Mix all ingredients vigorously using a rubber spatula until they are perfectly uniform in color and texture, ensuring no streaks of plain butter remain. Taste the mixture and adjust salt and cayenne if necessary.
- Spoon the butter mixture onto a large sheet of plastic wrap or parchment paper. Roll it tightly into a uniform log shape, about 1.5 inches in diameter, twisting the ends securely to seal.
- Refrigerate the butter log for a minimum of 3–4 hours, or until it is completely firm.
- Once set, slice the log into 1/2-inch thick rounds for immediate use. Store wrapped tightly in the refrigerator or freezer.