Ingredients:

  • 1 head of garlic (approximately 2 oz)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1/4 teaspoon kosher salt, or to taste (1.25 ml)
  • 1/4 teaspoon black pepper, or to taste (1.25 ml)
  • 2 tablespoons fresh parsley, chopped (30ml)
  • 1 tablespoon fresh chives, chopped (15ml)
  • 1 teaspoon fresh thyme leaves (5 ml)
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon chili garlic sauce (15ml)
  • 1/4 teaspoon smoked paprika (1.25ml)
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Cut off the top of the garlic head. Drizzle with olive oil, season with salt and pepper. Wrap in foil or place in a small oven-safe dish. Roast for 40-45 minutes, or until cloves are soft and fragrant. Let cool slightly.
  2. While the garlic roasts, allow the butter to soften at room temperature.
  3. Once cool enough to handle, squeeze the roasted garlic cloves from their skins.
  4. Divide the softened butter into three equal portions in separate bowls.
  5. In one bowl, mash roasted garlic into the butter. Season with salt and pepper to taste. Mix until well combined.
  6. In the second bowl, stir in the chopped parsley, chives, thyme, and red pepper flakes (if using). Mix until well combined.
  7. In the third bowl, stir in the chili garlic sauce, smoked paprika, and cayenne pepper (if using). Mix until well combined.
  8. Transfer each garlic butter variation to plastic wrap or airtight containers. Chill for at least 30 minutes to allow the flavors to meld and the butter to firm up.