Rosemary & Garlic Butter
Recipe: #29470
May 09, 2018
Categories: Sauce, Australian, Italian, Oven Bake, Gluten-Free, Low Carbohydrate No Eggs, Vegetarian, Herbs, Butter/Margarine, Kosher Dairy, more
"I am not sure where or when I got this recipe from but I remember that I made this many years ago, and thought at the time, that I could probably reduce a few steps to make this easier without altering the flavor, and I tried, AND NO! If you follow this as directed and you should not be disappointed. NOTE: I have listed the servings as 2 as it will depend on how many logs you make."
Ingredients
Nutritional
- Serving Size: 1 (277.6 g)
- Calories 1875.4
- Total Fat - 209.6 g
- Saturated Fat - 129.4 g
- Cholesterol - 537.5 mg
- Sodium - 1787.9 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 0.4 g
- Sugars - 0.5 g
- Protein - 3.1 g
- Calcium - 87.7 mg
- Iron - 0.4 mg
- Vitamin C - 7.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 180.
Step 2
Place the garlic cloves into a saucepan and cover with cold water, bring to the boil & then drain.
Step 3
Repeat this process twice.
Step 4
Now place the rosemary leaves and the garlic in a baking tray with the oil and bake both for 10-15 minutes or until the garlic is quite soft and rosemary leaves are crisp.
Step 5
Squeeze the garlic out of the garlic skin and discard the skins.
Step 6
Blend the butter, garlic puree, rosemary, parsley and seasonings in a food processor until very creamy.
Step 7
Roll the buttery mixture into log shapes using foil or baking paper and freeze or refrigerate until needed.
Step 8
Serve thin slices with b.b.q'd meats or use to make garlic and rosemary bread.
Tips
No special items needed.