• 1

  Trim root end of garlic head to remove remaining roots. Slice off the top of garlic head just enough to expose the tips of the cloves.

• 2

  Place trimmed garlic head root side down in a small sauce pan (1 quart). Add water to about half the height of the garlic head.

• 3

  Place pan on burner over medium heat. Bring to a boil, then reduce heat to low. Cover pan and simmer for about 15 to 20 minutes or until the garlic is very soft. Steaming/simmering garlic head results in milder garlic flavor, similar to oven roasting.

• 4

  Remove garlic head from water and allow to cool. Squeeze garlic from cloves and thoroughly mash into a paste.

• 5

  Combine softened butter, garlic, ground red pepper, salt and herbs. Mix using fork or electric mixer until herbs are evenly distributed.

• 6

  Transfer to a small bowl and use immediately as a spread for fresh bread, for making oven toasted garlic bread.

• 7

  The butter can also be formed into a cylindrical log and wrapped in parchment or waxed paper and refrigerated. The log can then be sliced into thin rounds for later use.

• 8

  Can be stored in the refrigerator for a couple of days or kept frozen for several weeks.

Notes

• !

  Compound butter can also be made as a flavored spreadable butter using Challenge Spreadable Butter. When using Spreadable butter as a base, the compound butter cannot be formed into a log but will remain spreadable after refrigeration. (Spreadable Lite Butter flavored with Olive Oil should not be used in this recipe.)