This flavored, or compound, butter is also wonderful on grilled chicken or fish, or on toasted bread.
Yield:
3-1/2 cupsIngredients
1 large clove garlic
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/2 cup Pinot Grigio
1/4 teaspoon saffron
1/2 pound unsalted butter, softened
1-1/2 teaspoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
3 days ahead: Roast garlic: Cut off pointed end of garlic clove; place garlic on a piece of aluminum foil. Drizzle with olive oil and sprinkle with kosher salt. Fold foil to seal. Bake at 325 degrees F 1 hour or until garlic is soft. Cool. Squeeze garlic from peel. Combine wine and saffron in a saute pan; bring to a simmer. Cook 5 minutes over low heat; do not boil. Set aside to cool. Beat butter, roasted garlic, parsley, salt, and pepper at medium speed with an electric mixer until blended. Gradually add wine mixture, beating until liquid is incorporated. Chill in an airtight container.
