GARLIC BUTTER

GARLIC BUTTER (beurre d’ail for broiled or boiled fish, steaks, hamburgers, lamb chops, boiled potatoes, canapes, sauce and soup enrichments)

Condiments, composed butters, garlic butter 1 Condiments, composed butters, garlic butter 2

 

½ cup (1 stick) unsalted butter at room temperature

2 to 3 cloves garlic, peeled

salt and pepper

1 to 2 tablespoons minced parsley or mixed green herbs (optional)

 


 

1. Force garlic cloves through a garlic press into a small bowl with the butter and mix thoroughly.

2. Season to taste with salt, pepper and optional herbs.

 

from Julia Child, Mastering the Art of French Cooking, Volume I

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s