It may sound a bit strange at first, but once you taste this butter, you won’t want anything else. It’s rich in flavour, light in texture and perfectly balanced. The soft creaminess melts away on your tongue, while subtle hints of fish sauce tickle your taste buds. Delicious with warm crusty bread, grilled vegetables or even on a juicy steak. One bite and you’ll be hooked.

Ingredients for 250 grams of butter
250 g unsalted butter, at room temperature
1 bulb of garlic
1 tbsp olive oil
1 or 1 1/2 tsp Phans fish sauce (or to taste)
1 red pepper, finely chopped

also needed
aluminum foil

optional
finely chopped fresh coriander

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

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

Serve immediately or store in an airtight container in the refrigerator (will keep for up to 1 week). Although it may not make it through the week.