Dips & Condiments
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!
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
