All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
4          ea               Fresh bulbs of garlic

2          Tbsp            Olive oil

1          lb                Sweet cream salted butter- room temperature
4          Tbsp            Fresh flat leaf Italian parsley- washed, de-stemmed                                   and finely minced
1/2       Tsp              Fresh ground black pepper
To taste                   Salt

 

1. Preheat your oven to 350°F.

2. Split the garlic bulbs in half, exposing the garlic cloves inside.

3. Rub the garlic bulbs all over with olive oil.

4. Match up the tops and bottoms of the garlic bulbs and wrap each in aluminum foil.

5. Place the wrapped garlic into an oven proof dish and place in the oven.

6. Roast the garlic for 30 minutes.  Remove from the oven and set aside until the garlic comes to room temperature.

7. Once the garlic has cooled to room temperature, remove it from the foil and separate the garlic cloves.

8. Squeeze each garlic clove to pinch out the garlic.

9. On a dinner plate, use a fork to mash the roasted garlic cloves until almost a puree.  A little sprinkle of salt helps to act as an abrasive during this process.

10. In a medium size bowl, combine the garlic, butter, parsley and pepper.

11. Using a large rubber spatula, fold the ingredients together until homogeneously blended.  This can take about 2 minutes.

12. Season the garlic butter with salt to taste.

13. Refrigerate for up to 2 weeks.

14. Use the garlic butter to make garlic bread or serve a spoonful over grilled meats and fish.  Use as a finishing butter when making pan sauces.