8 tbsp (1 stick)
, roasted, cloves peeled
minced fresh flat-leaf
- Start with 8 tablespoons (1 stick) softened unsalted butter, and mix in the seasonings with a fork or in a food processor. Transfer the compound butter to a widemouthed 8-ounce Mason jar and refrigerate until there’s a reason for the season. Butters will keep for about 2 weeks in the refrigerator and up to 3 months in the freezer.
The easiest way to roast garlic
Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2018. Illustrations by Emily Isabella. Used with permission from the publisher.