Roasted garlic butter with thyme and rosemary

Name: Roasted garlic butter with thyme and rosemary
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: ⅔ cup
Cuisine: Québécoise
Ingredients: 1 whole head of garlic; 1 tbsp (15 ml) olive oil; ½ cup (125 ml) unsalted butter, softened; 2 tbsp (30 ml) fresh thyme, leaves picked; 1 tbsp (15 ml) fresh rosemary, finely chopped; 1 tsp (5 ml) fleur de sel; Freshly ground pepper

Preparation 10 min
Cooking 45 min
Servings ⅔ cup
Freezing Absolutely

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Roasted garlic

1 whole head of garlic
1 tbsp (15 ml) olive oil

Butter

½ cup (125 ml) unsalted butter, softened
2 tbsp (30 ml) fresh thyme, leaves picked
1 tbsp (15 ml) fresh rosemary, finely chopped
1 tsp (5 ml) fleur de sel
Freshly ground pepper

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Preparation

Preheat the oven to 400 °F (200 °C). Cut the top off the head of garlic to expose the cloves, drizzle with olive oil and wrap in aluminum foil.
Roast for 45 minutes, until the cloves are golden and creamy. Let cool slightly, then squeeze the head to push the pulp out of each clove.
Mash the garlic pulp with a fork into the softened butter, along with the thyme, rosemary, fleur de sel and pepper, until you get a smooth, uniform paste.
Use immediately, or roll the butter into a log in plastic wrap and refrigerate.