A whole bulb of garlic (mind you, cloves of garlic will likely burn), drizzled with some oil, wrapped in aluminium foil in a 175oC oven, which is the temperature at the end of the Maillard reaction chain, for 30 minutes will yield spectacularly caramelized garlic which, when added to butter, makes for the most satisfying garlic butter you will ever taste.
GArlic butter
