Dips & Condiments

Roasted Garlic + Sage Compound Butter

What happens when my hands are holding so many bunches of fresh sage? Compound butter! This is a fancy word for flavoured butter for us, but really doesn’t compound butter sounds so good?

What I do for this is roast a whole head of garlic with a bit of olive oil, salt and pepper, then squeeze out the gorgeous bulbs into cold butter, with finely chopped sage and voila – my fancy compound  butter is ready!

Pairs well with:

plain crackers, sandwiches, grills, roasted veggies, garlic bread, boiled pasta or noodle or rice, eggs, cook veggies in this butter, top hot toast… really, and endless game!

 

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The Recipe
Serves 200 g

Ingredients

  • 200 g butter, cubed
  • 10-15 sage leaves
  • 1 whole garlic
  • 1 tsp olive oil
  • salt
  • pepper

Instructions

  • Cut the garlic halfway, horizontally
  • Drizzle some olive oil and sprinkle salt and pepper
  • Wrap in a foil, leaving some room inside
  • Bake in a preheated oven of 200C for 20 minutes, or until the cloves have softened inside (the size of the garlic head will determine the time required)
  • Remove from oven and allow to cool completely
  • Finely chop the sage leaves and set aside
  • Gently squeeze the roasted garlic out of its skin into the butter, followed by chopped sage and mix well to combine properly
  • Wrap in a butter paper or airtight container and store in the fridge
  • Use within a few weeks!
  • NOTE: if your butter is unsalted, add a pinch of extra salt into the butter
  • Cut the garlic halfway, horizontally
  • Drizzle some olive oil and sprinkle salt and pepper
  • Wrap in a foil, leaving some room inside
  • Bake in a preheated oven of 200C for 20 minutes, or until the cloves have softened inside (the size of the garlic head will determine the time required)
  • Remove from oven and allow to cool completely
  • Finely chop the sage leaves and set aside
  • Gently squeeze the roasted garlic out of its skin into the butter, followed by chopped sage and mix well to combine properly
  • Wrap in a butter paper or airtight container and store in the fridge
  • Use within a few weeks!
  • NOTE: if your butter is unsalted, add a pinch of extra salt into the butter
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