1 large or 2 small heads garlic, separated into cloves and peeled
Extra-virgin olive oil to cover
1 cup (1/2 pound) unsalted butter, at room temperature
1 tablespoon finely minced fresh thyme
Sea salt, preferably Gray salt
You'll never run out of ideas for using this seasoned butter, which you can keep in the freezer and slice as you need. I love it on mashed potatoes and tucked into baked potatoes, or as a finishing butter for risotto, swirled in at the end. You can also toss it with fresh pasta and Parmesan on one of these evenings when you don't feel like cooking, or let a nugget of it melt on a grilled New York steak. Imagine how good a burger would be if the toasted bun were spread with this butter.