Garlic Butter

Delicious on crusty bread, as a dip for jacket potatoes, or as a classic with that special flavor kick at a barbecue or impromptu garden party: garlic butter. And this delicious dip is so easy to make. We just toss the butter and garlic into the roasting pan! Braised until golden brown, the delicious flavors of browned butter and delicate garlic combine to create a wonderful treat. Just chill it and serve cold: and there you have it—garlic butter that could hardly be fluffier or creamier. Just one warning: Better to make a little extra so everyone can have seconds!

Ingredients (for 8 servings):

500 g butter

3 whole heads of garlic

3 tbsp smoked sea salt flakes

½ tsp lemon zest

1 tbsp Manufactum Stullengewürz

Serve with bread or a baguette of your choice

1. Separate the garlic bulbs into cloves and peel them. Melt the butter in a large pot and let it simmer slowly until the whey has boiled off. (Caution! It will foam!) Add the cloves and let the butter and garlic brown slowly. Puree, let cool slightly, and add lemon zest.

2. Transfer the butter mixture to a mixing bowl (the metal bowl of the Ankarsrum food processor is ideal) and let it cool in the refrigerator until the mixture begins to firm up, then whip it with a whisk or the beaters of a food processor. If the mixture is still too runny, let it cool again and whip it once more. Only at the very end, add the sea salt flakes and continue whipping for a little while longer.

3. Slice the bread and spread the garlic butter on the slices, then sprinkle with Manufactum Stullengewürz and serve.