Steakhouse Garlic Herb Compound Butter

By Sprig Originals ✓ · cooked up in Sprig

A make-ahead butter log that does what a $60 steak plate does: two kinds of garlic — a whole head roasted to sweet, jammy paste plus a little raw garlic mashed to a paste with salt for bite — folded into good cultured butter with parsley, chives, thyme, lemon and a whisper of anchovy for savoury depth. Roll it, chill it, slice coins off it all month. It melts over steak, corn, bread, roast chicken, shrimp and baked potatoes.

Ingredients

• 1 head garlic, whole
• 2 tsp olive oil
• 1 pinch kosher salt

• 8 oz unsalted cultured butter, softened to room temperature (2 sticks)
• 1 clove raw garlic
• 3/4 tsp kosher salt, plus more to taste
• 3 tbsp flat-leaf parsley, finely chopped
• 2 tbsp chives, thinly sliced
• 1 tsp fresh thyme leaves, chopped
• 1 tsp fresh rosemary, very finely chopped
• 1 tsp lemon zest, finely grated
• 1 tsp lemon juice
• 1 oil-packed anchovy fillet, mashed (optional)
• 1/2 tsp coarsely cracked black pepper
• 1/4 tsp Dijon mustard
• 1 pinch flaky sea salt, for finishing (optional)

Instructions

1. Heat the oven to 400°F (205°C). Slice the top 1/2 inch off the head of garlic to expose the cloves, set it cut-side up on a square of foil, drizzle with the olive oil and a pinch of salt, then wrap tightly into a sealed packet.
2. Roast for 40 to 45 minutes, until the cloves are deep golden and completely soft when pressed with the back of a spoon. Open the foil and let cool for 15 minutes — the garlic must be at room temperature or it will melt the butter.
3. Squeeze the roasted cloves out of their skins into a small bowl (you want about 2 tablespoons of paste) and mash smooth with a fork. Discard any hard or bitter dark bits.
4. Make the raw garlic paste: mince the single raw clove, sprinkle it with 1/4 teaspoon of the kosher salt, then drag the flat side of your knife across it repeatedly on the cutting board until it turns into a smooth, sticky paste. This step is what keeps the raw garlic from tasting harsh or gritty.
5. Put the softened butter in a medium bowl and beat it with a sturdy spatula or a hand mixer on medium for 1 to 2 minutes, until it looks pale, smooth and slightly fluffy. Softened means it dents easily under a finger but is not greasy or melting — about 65°F.
6. Add the roasted garlic paste, the raw garlic paste, remaining 1/2 teaspoon kosher salt, parsley, chives, thyme, rosemary, lemon zest, lemon juice, mashed anchovy if using, black pepper and Dijon. Fold and beat for 30 to 60 seconds, just until the herbs are evenly streaked through and no pockets of plain butter remain. Do not overwork it once the lemon juice is in or the butter can break.
7. Taste on a corner of bread or a cracker and adjust: another pinch of salt if it tastes flat, a few more drops of lemon if it tastes heavy. Remember it will season a hot steak, so it should taste assertive on its own.
8. Scrape the butter onto a 12-inch sheet of parchment paper in a rough log about 8 inches long, positioned along the lower third. Fold the parchment over the butter, then use a ruler or the edge of a baking sheet to press against the base of the log while pulling the bottom sheet toward you — this compacts it into a tight, even cylinder about 1 1/2 inches thick.
9. Twist the parchment ends like a candy wrapper, then wrap the whole log in plastic wrap or foil. Chill at least 2 hours (or 30 minutes in the freezer) until firm enough to slice cleanly.
10. To serve, unwrap and slice 1/2-inch coins with a warm knife. Set a coin on a rested steak, hot corn, or a split baked potato and finish with flaky salt. Store wrapped in the fridge for up to 2 weeks or frozen for 3 months; slice coins straight off the frozen log as needed.

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Nutrition (per serving, estimated)

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