You love garlic? Then this is the right place to be. I have yet to meet a person that didn’t like this. This garlic butter is great to eat on warm buns, straight out of the oven, in toasted bread, in sandwiches, wraps and burgers, baked potatoes etc.
Makes 200-250 ml garlic butter (6 - 8.5 oz)
Ingredients
- 150g vegan butter or margarine (0.33 lbs)
- 2 big whole garlic bulbs
- 3 teaspoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
What you will need
- A fork
- A bowl
- Microwave or small pot
- Baking paper or silicone mat
- Container to keep in fridge
Instructions
- Turn the oven on 150 c (300 F) on convection. Put two whole garlic bulbs on a lined baking sheet and bake for 30-40 minutes or until they look similar to the roasted garlic bulbs pictured above, where the cloves are quite shrunken and soft.
- Take the garlic bulbs out and let cool down until they’re ready to handle with your hands.
- Take the bowl and put in the vegan butter or margarine, the olive oil, salt, pepper and herbs. Microwave for 20 seconds or so until the butter has melted. If you do not have a microwave then melt the butter in a small pot.
- Transfer the garlic to the bowl with butter, and mash them with the fork, until a texture similar to the photo above. The butter is still melted and soft, but this will be flavoured by all the herbs and garlic.
- Refrigerate for a few hours to let the butter set, then it’s ready to serve. Keep refridgerated for about 5-6 days.
Enjoy !
