Sun-dried tomato and roasted garlic compound butter 09. February 2023

Turn the oven to 180 degrees on the fan-assisted oven setting. Cut the whole garlic in half and place it in an oven-proof platter with the cut surface facing upwards. Spread olive oil on top of the garlic and sprinkle with salt and pepper. Bake for approx. 30 minutes until the garlic has softened.

Peel the garlic cloves from their shells and place them in a bowl with room temperatured butter, sun-dried tomatoes, lemon zest, and lemon juice. Blend it all together with an immersion blender or a food processor. It is perfectly fine for there to still be some larger pieces of sun-dried tomatoes in the mix.

Season it with salt, pepper, and lemon juice.

Place the butter on a sheet of baking paper, roll the baking paper tightly, and twist the ends to form a roll. Place the butter in the fridge for a few hours until it sets.

You can easily vary the taste of the butter. Use a base of 200 g unsalted butter, salt, and pepper, and try these tastes: (1) Basil, lemon juice, and lemon zest (2) Red miso and honey (3) Parsley, mustard, and parmesan (4) Gorgonzola cheese and honey (5) Oregano, roasted garlic, and tomato paste (6) Orange and chocolate (for pancakes).