Garlic butter is a product that has deep roots in the culinary traditions of the Mediterranean region, where garlic and olive oil play a key role in cooking. It is the Mediterranean cuisine, renowned for its emphasis on simple yet rich flavor combinations, that has gifted the world garlic butter as a versatile condiment. Therefore, we don't even know how to properly name it: a product, a dish, or simply a condiment.Since ancient times, garlic has been used not only as a food ingredient but also as a remedy due to its antibacterial properties. Butter allows the aroma and benefits of garlic to be preserved for a long time. In the dish, roasted garlic is used instead of fresh garlic. Unlike raw garlic, which can be too pungent or "harsh" in taste, roasted garlic in olive or vegetable oil becomes surprisingly tender and delicate.Over time, garlic butter gained popularity in European countries, especially in France, where it is still used to prepare the famous escargot (snails with garlic butter). In Italy, a similar mixture has often served and continues to serve as a base for many dishes, as well as being used for frying bread, meat, and vegetables.
Time required: up to 40 minutes
Difficulty: 2 out of 5
Cost: average
We will need:
2 large heads of garlic
50 ml of olive oil
150 g of butter
15 g of fresh dill and parsley (can be combined as desired)
½ teaspoon of salt
продуктовий набір
Preparation
Peel the garlic and rinse it.
Викладаємо у ємність для запікання (ми використали керамічну форму для крема-брюле)
Заливаємо оливковою олією
Поміщаємо у розігріту до 180 градусів духовку та запікаємо 30 хвилин.
Часник стане м’яким та набуде приємного золотавого кольору.
While the garlic is baking, take the butter out of the refrigerator and place it closer to the work surface to soften. This will allow all the ingredients of the future dish to be mixed into a homogeneous mass.
Дрібно шинкуємо кріп та петрушку.
Remove the roasted garlic from the oven, pour out the oil, and let it cool.
Блендером збиваємо до однорідної пюреподібної консистенції.
If you don't have a blender – you can simply mash it with a fork, as the consistency of the garlic is so soft that it can also be done quite easily by hand.
Таке часникове пюре отримуємо після подрібнення
Mix all the ingredients – butter, garlic puree, chopped herbs, and salt in one container until homogeneous.
Ось так змішуємо
We can store the finished product in the same container, or shape the butter into a log by wrapping it in cling film. In both cases, the dish can be stored in the refrigerator for up to two weeks, or frozen for long-term use.
Після охолодження у холодильнику
We enjoyed the garlic butter by spreading it on fresh and crunchy French baguette, and also used it as a sauce when preparing pork medallions. So we can conclude: garlic butter is easy to prepare and use. It is a simple yet delicious way to add rich aroma and piquant flavor to dishes.
З свіжим багетом
Як доповнення медальонів зі свиної вирізки
