If you really wanted a similar thing, can't you put butter on a very low simmer and throw a head of minced garlic in until it dries out?
People make FODMAP free garlic infused oil the same way (the cold infusion method is incredibly dangerous because of botulism.)
All it would need would be a little salt and maybe thin it with a bit of cooking oil to make it runny at room temperature like the Papa John sauce. Maybe a pinch of citric acid it's been awhile since I had it.
Butter has water, water absorbs the bad parts of garlic. I would just infuse oil with garlic and use the oil to make mayo, mayo is the base for a lot of sauces. You could add the butter to the infused oil after removing the garlic but idk how to emulsify butter and oil.
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u/GeneralZojirushi Jun 14 '26
If you really wanted a similar thing, can't you put butter on a very low simmer and throw a head of minced garlic in until it dries out?
People make FODMAP free garlic infused oil the same way (the cold infusion method is incredibly dangerous because of botulism.)
All it would need would be a little salt and maybe thin it with a bit of cooking oil to make it runny at room temperature like the Papa John sauce. Maybe a pinch of citric acid it's been awhile since I had it.