Roasted Garlic and Anchovy Compound Butter
Roasted garlic, parmesan, and anchovies combine in this compound butter to create a savory, complex finish for steaks, fish, chicken, or steamed vegetables.
40 min
8 pers
180°C
blender
Apéritif
homemade
garlic
butter
Ingrédients
8 pers
- 1 large head of garlic
- 1 tsp olive oil
- Pinch of salt
- 125 g unsalted butter · softened
- 1 tsp anchovy paste
- 25 g parmesan · finely grated
- 1/4 tsp cooking salt
- 1 tbsp parsley · finely minced
Préparation
- 1
Preheat the oven to 180°C. Place separated, skin-on garlic cloves on a piece of foil, drizzle with olive oil and a pinch of salt, then seal the foil tightly.
- 2
Roast in the oven for 30 minutes, or until the garlic flesh is soft like a paste. Allow to cool, then squeeze the soft garlic flesh out into a small bowl.
- 3
Measure 2 tablespoons of the roasted garlic paste into a mixing bowl. Add the softened butter, anchovy paste, parmesan, and cooking salt.
- 4
Blitz the mixture with a stick blender until completely smooth, then stir in the minced parsley.