Roasted Garlic Thyme Butter



Never throw away left-over herbs again. Save them by creating compound butters that can be frozen for use later. I like to freeze mine in ice cube trays and then transfer them into a freezer bag so that they are easy to use on the run.



  • 1 large or 2 small heads garlic, separated into cloves and peeled
  • extra-virgin olive oil to cover
  • 1 cup (1/2-lb.) unsalted butter, at room temperature
  • 1 Tbs. finely minced fresh thyme
  • sea salt, preferably Gray salt


  1. Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
  2. Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log
  3. 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. Spoon into an ice cube tray or enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

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