It might sound a bit strange at first, but once you've tasted this butter, you won't want anything else. It's rich in flavor, airy in texture, and perfectly balanced. The creamy softness melts on your tongue, while subtle notes of fish sauce tantalize your taste buds. Delicious with warm crusty bread, grilled vegetables, or even on a juicy steak. One bite and you're hooked.

Ingredients for 250 grams of butter
250 g unsalted butter, at room temperature
1 head of garlic
1 tbsp. olive oil
1 or 1 1/2 tsp. (plant-based) fish sauce (or to taste)
1 red chili, finely chopped

also needed
aluminum foil

optional
finely chopped fresh cilantro

Preheat the oven to 180°C (top and bottom heat). Cut off the top of the garlic head so that the cloves are partially exposed. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for approximately 30-40 minutes, until the cloves are soft and golden brown. Let cool slightly, then squeeze the soft garlic pulp from the skin.

Place the softened butter in a bowl or use a stand mixer with a whisk attachment. Beat the butter for about 3 to 4 minutes until light and creamy. The longer you beat, the airier it will be. Add the roasted garlic, fish sauce, and red chili. Beat briefly until everything is well combined.

Serve immediately or store in an airtight container in the refrigerator (keeps for up to 1 week). Although it's likely it won't last that long.