Step 1

Take the butter out from the fridge and let it soften at room temperature for 30 minutes.

Step 2

Prep the bulbs of garlic and toast them in the oven at 350°F for 3o minutes.

Step 3

Once the garlic bulbs are roasted, cut the tip for easy peeling. Squirt and squeeze into a container and continue doing the same process until each garlic clove is peeled. Start smashing like mashed potatoes, turning them into a smooth paste.

Step 4

Gradually add the room temperature whipped butter and combine them with a spatula by folding. This refers to continuously folding the ingredients gently toward the center of the bowl until they are evenly combined. When the color of the mixture is the same throughout, you have got the proper consistency.

Step 5

Crack some black pepper (you can adjust the amount according to your taste). Then, gradually add the soy sauce. Mix until the soy sauce is well incorporated. At this point, you add the lemon juice (optional).

Step 6

Once you have the desired even color and the right consistency, transfer the mixture into a glass container with a lid to seal the flavor. Store your garlic butter in the fridge for up to three weeks if you don’t intend to use it straight away.