Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 head garlic, roasted
  • 1 teaspoon olive oil (for roasting)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, finely minced
  • 1 teaspoon fresh chives, finely sliced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with a tiny amount of oil, and wrap tightly in aluminum foil. Note: A tight seal keeps the moisture in so the garlic steams while it roasts.
  2. Roast the garlic for 40-45 minutes until the cloves are mahogany colored and soft. Allow to cool for a few minutes, then squeeze the cloves out of the skin into a mixing bowl.
  3. Add the softened butter to the roasted garlic. Using a spatula, mash the garlic into a smooth paste and fold it into the butter until the color is uniform and creamy.
  4. Stir in the lemon juice. Mix well until the consistency is velvety and slightly glossy.
  5. Gently stir in the minced parsley, chives, salt, and pepper until visible flecks of green are distributed.
  6. Scoop the mixture onto a piece of parchment paper.
  7. Roll the butter into a log shape using the paper to guide you.
  8. Twist the ends of the paper to seal the log tightly.
  9. Chill in the fridge for 30 minutes until the log is firm to the touch.