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Garlic Butter

partaf
partaf Posts: 30
in EggHead Forum
i can't seem to be satisfied with how I am making it. What's the best?
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Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    What are you trying to achieve?  Better yet what are you using it on?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,988
    Here is simple one. And it's jam up to boot. Sometimes it's the simple things that really shine. 

    http://www.epicurious.com/recipes/food/views/parsley-garlic-butter-109355

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited December 2015
    My favorite thus far has been...
    A full head garlic pan roasted with minimal butter. Then press the garlic and sift to remove large chunks to leave only flavor of you will. Fist full of thyme, rosemary and sage. Taking care and removing foliage careful not to get stems and stalk. Hand dice OR...
    I use a Ninja and pulse the herbs, roasted garlic goodness, punch of kosher salt and fresh cracked black or medley peppercorn and 2-3 sticks sweet cream unsalted butter. Lay out cellophane and create a roll. Refrigerate at least a couple of hours and use as needed. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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