MAKES 1 CUP
I use this butter to dress the Hog-Tied Corn on the Cob and as a dipping sauce for the clambake. For the large feast, in addition to each cup you’ll need per batch of corn, you’ll need 10 cups for the table.
10 GARLIC CLOVES, skins on
2 teaspoon OLIVE OIL
1/2 pound UNSALTED BUTTER, softened
1 tablespoon fresh THYME LEAVES
2 teaspoons KOSHER SALT
Preheat the oven to 350°F.
Cut the woody ends off the garlic cloves, if necessary. Put the garlic on a doubled sheet of aluminum foil and drizzle with the oil. Fold the foil shut and put the parcel in a baking dish. Roast the garlic for about 50 minutes, until it is very tender. Set aside until it’s cool enough to touch. Open the parcel and remove and discard the outer skins of the garlic. Roughly chop the garlic.
Put the butter, thyme, and salt in the bowl of a stand mixer fitted with a paddle. Mix on medium speed to thoroughly combine. Add the garlic and mix it in. Refrigerate in an airtight container until you’re ready to use it, or for up to 3 days.