Recipe for red garlic butter?

Cafe Society
1

Stainz and I have had this butter twice, once was in Las Vegas at the Italian restaurant in the Mirage, and once in a restaurant in West Vancouver.

It’s a whipped butter that is red in colour, but has garlic in it. We both agreed it was some of the tastiest butter we have ever had.

Anybody have any idea how to make it? Stainz thinks it’s just roasted garlic added to butter, but because it has a red tinge to it I think it may possibly have some sun dried tomato in it.

Does anybody have a clue as to what I’m talking about? Is this a common Italian addition to fresh bread?

MtM

2

There aren’t too many red pigments in food, so we can guess. If it didn’t taste like tomato, that’s probably out. The reds in garlic and onion fade quite a bit when cooked. So, you’re down to beet, cayenne (and other red) peppers, and paprika. There’s artificial dye and that beetle-based stuff, but those seem really out-of-character for an Italian chef.

Eh. I got nothin’.

3

Red Roasted Bell Peppers? The roe of some shellfish turn a bright orange when cooked and would give a fairly mysterious flavour. Was it spicy? How red was it?