Roasted Garlic Thyme Butter

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Pre-Notes

This butter is good on baked potatoes as well as steaks!

Ingredients

1. 1 large or 2 small heads garlic, separated into cloves and peeled
2. extra virgin olive oil to cover
3. 1 c unsalted butter, at room temperature, 1/2 lb
4. 1 T finely minced fresh thyme
5. Sea salt, preferably Gray salt

Instructions

1. Put the garlic cloves in a saucepan with just enough olive oil to cover them.
2. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes.
3. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree.
4. Immediately strain the oil through a coffee filter and reserve.
5. Process the butter in a food processor until smooth and creamy.
6. Add 1/4 cup of the garlic puree , 1 1/2 T of the reserved garlic oil, the thyme, and a pinch of salt.
7. Process until well blended.
8. Refrigerate until firm enough to shape into a log.
9. Put an 18 inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1 1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll.
10. Refrigerate for up to 1 week, or freeze for up to 6 months.

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