Garlic butter sauce is perfect for melting on steaks, fish, roast meats and vegetables, or even reducing in a pan with some stock to make a butter sauce. It’s also a quick and easy sauce from the freezer, perfect for a last-minute flavour kick.
Place the garlic heads in tinfoil, season with salt and cover in olive oil, wrap tightly.
Place in a preheated oven at 120°C and bake for 2 hours, until the heads are soft.
Using a serrated knife, cut the bases off the heads of garlic, squeeze out the pulp into a jar, leaving behind the now crispy skin. Add the oil from the tinfoil to the jar and mix, this will keep as a seasoning in the oil in your fridge for weeks.
To make the butter, add the garlic pulp into a bowl with the softened butter. Season with salt and grated parmesan.
Chop chives finely, and fold through the butter. Keep in the fridge or roll in clingfilm and freeze for later use.
When ready to use, emulsify in a pan with water to create a garlic butter sauce.
Save
