Garlic Recipe

Prepare bulbs

Preheat oven to 400°F (200°C). Trim the top 1/4 inch off each garlic bulb to expose the tips of the cloves. Place each bulb on a square of foil large enough to wrap.

Season and wrap

Drizzle each bulb with about 1 tablespoon extra-virgin olive oil, sprinkle with a pinch of sea salt and a little black pepper. Wrap tightly in foil so steam will concentrate inside.

Roast

Place wrapped bulbs on a baking sheet and roast on the middle rack for 35–45 minutes, until cloves are tender and golden when pressed. Smaller bulbs finish sooner; check at 30 minutes.

Cool and extract

Remove from oven and let cool 10 minutes until safe to handle. Unwrap, squeeze or scoop out the soft roasted cloves. Use immediately or refrigerate up to 5 days or freeze for longer storage.

Combine in saucepan

Place peeled garlic cloves, oil, thyme and bay leaf in a small heavy-bottomed saucepan so cloves sit in a single layer. Add coarse salt and stir gently.

Low simmer

Heat over low heat until oil reaches a gentle, steady bubble around the cloves (not a vigorous boil) — about 90–95°C (195–205°F). Maintain this very low poach for 30–45 minutes, stirring occasionally, until cloves are very soft and just starting to color.

Cool and store

Turn off heat and cool to room temperature. Transfer garlic and oil to a clean jar, cover with oil so cloves are fully submerged, discard bay leaf, and refrigerate. Use within 2 weeks. Note: always keep covered with oil to minimize spoilage risk.

Mix butter

Place softened butter in a bowl. Mash roasted garlic cloves into a smooth paste with the back of a spoon or a fork, then add to the butter.

Add herbs and season

Stir in chopped parsley, lemon zest, salt, and black pepper until evenly combined. Taste and adjust salt as needed.

Shape and chill

Transfer butter to plastic wrap, roll into a log, twist ends to seal, and chill until firm (about 1 hour) or refrigerate for up to 2 weeks. Slice to serve on bread, grilled meats, or vegetables.

Crush and rub

Place peeled garlic cloves and coarse salt on a cutting board. Use the flat side of a chef's knife to crush and then finely mince the garlic with a rocking motion. Sprinkle salt as an abrasive to help break down the garlic.

Form paste

Using the knife blade, scrape and smear the minced garlic repeatedly across the board to form a smooth paste. Add olive oil a little at a time and continue scraping until you have a silky paste.

Use or store

Incorporate immediately into dressings, marinades or sauces (use roughly 1/2–1 tsp paste per serving). Store leftover paste in an airtight container covered in a thin layer of oil in the refrigerator for up to 1 week or freeze in small portions.