2tablespoonschopped fresh herbslike parsley, rosemary, thyme, or chives
Remove butter from refrigerator and allow to come to room temperature on counter top. Meanwhile, preheat oven to 400 degrees Fahrenheit.
Remove excess papers from outside of garlic head. Slice off ¼" from the top of the head of garlic (the wide/root end) to expose cloves. Discard top portion. Make a little bowl of foil to set the head of garlic in, which will help hold the garlic cloves together and upright. Drizzle the top with olive oil, then cover completely with foil. Roast in the oven for 40-50 minutes, or until garlic is soft throughout and lightly browned. Remove from oven and allow to cool before handling.
In a food processor, add butter, fresh herbs, salt, and roasted garlic cloves (discarding any papers). Blend until ingredients are evenly incorporated.
Spoon butter onto a sheet of wax paper, parchment, or plastic wrap, form into a log, and wrap tightly. Refrigerate until chilled. Slice and serve as needed, storing leftovers in the refrigerator.
Compound butter will keep for 1-2 weeks in a sealed container in the refrigerator, or for up to 6 months in the freezer.
Unsalted butter and salt can be substituted with salted butter. Salt can be omitted entirely if desired.
Any fresh herbs can be used in this recipe. Parsley and thyme pair well with just about any savory dish. Rosemary - pairs well with pork. Basil - pairs well with fish and chicken. Chives - pairs well with potatoes, chicken, and beef.