Cost Breakdown

Critical Success Points

• • Wrap garlic tightly in foil to ensure proper confit
• • Slow‑roast garlic at low temperature for two hours
• • Extract and mash garlic pulp while still warm
• • Mix butter with garlic, Parmesan and chives until homogeneous
• • Roll and tightly wrap butter log before chilling
• • Allow butter to set fully in the refrigerator
• • Do not stir the emulsifying butter‑water mixture; let it reduce naturally

Safety Warnings

• • Handle hot foil packet with oven mitts to avoid burns
• • Use a sharp knife carefully when cutting the garlic heads
• • Hot pan and boiling water can cause scalds
• • Do not microwave plastic wrap; use only for cold storage