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SHOW ME ST. LOUIS - Looking for that extra something, something to spice up your next meal? Eckert's garlic herb butter may just do the trick. Here to show us how it's made is Angie Eckert. Watch the clip above to learn how to make the yummy garlic herb butter.

This recipe is just one of many delicious one's that'll be in the Eckert's Family Spring Cookbook. It's set to hit shelves April 21. You'll find the garlic butter recipe below. For more information visit Eckert's website.

Eckert's Garlic Herb Butter

1 head garlic

1 Tbs. olive oil

3 Tbs. fresh thyme

3 Tbs. fresh rosemary

3 Tbs. fresh sage

3 Tbs. fresh parsley

1 cup unsalted butter, room temperature

With a knife, trim the papery tip off the head of the garlic to expose the white tips of the cloves. Leave cloves connected to the root end. Place bulb of cloves on aluminum foil. Drizzle with oil and wrap with foil. Bake 30-45 minutes or until cloves are soft when pressed. Remove foil and allow garlic to cool.

Extract the soft garlic from the skins and discard skins.

In a small bowl, combine garlic, butter and herbs until well-combined. If desired, shape butter into a log and wrap with wax paper. Store in refrigerator up to 1 week or freeze for up to 3 months.

Recommended uses: bread, potatoes, steamed vegetables, pasta and fresh grilled steaks.

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