Rainman's Roasted Garlic Butter

Ingredients:

 2 Sticks of real butter.

 2 Medium heads of garlic.

 1 Large shallot

 1/2 Lemon, Juice Of

 1/4 Teaspoon ground sage (or thyme, your pref.)

 1/4 Teaspoon chili powder (optional)

 Seasoned salt, pepper

 Olive Oil

Procedure:

  1. Allow the butter to sit at room temp. to fully soften to a mixable consistency.
  2. Preheat oven to 450 Deg. Slice the bottoms of the garlic heads off so they are flat. Turn the heads upside down on a roasting dish, sprinkle with seasoned salt and pepper, drizzle with olive oil. Place heads into oven and roast for 25-30 min.
  3. Finely dice the shallot and begin to sauté in a hot skillet with a little olive oil. Add seasoned salt and pepper, cook until the shallot caramelizes. Add the lemon juice into the pan to deglaze, add a bit more pepper and reduce the liquid to half. Transfer to a small food processor or blender.
  4. Remove the roasted garlic from the oven and, using an oven mitt, squeeze the roasted cloves out of their husks and into the food processor. Add the ground sage (or thyme), chili powder (if desired), a pinch more seasoned salt and pepper, and half of one stick of butter. Blend well. Add the remaining 1 and 1/2 sticks of butter and blend until incorporated.
  5. Store in the fridge in a plastic tub, just like normal butter. Excellent as a sauté basis for any savory recipe. Makes a great spread for garlic bread….sprinkle Italian herbs and parmesan on top!