17 Oct Garlic Compound Butter 01
This is a Utility Compound Butter I used in restaurants for richer dishes that leaned Italian, and for bolder French dishes as well. A little more than just Garlic Butter, this can be used in a variety of things.
| Servings | Prep Time |
| 1-1/4 lbs. butter | 10 minutes |
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This is a Utility Compound Butter I used in restaurants for richer dishes that leaned Italian, and for bolder French dishes as well. A little more than just Garlic Butter, this can be used in a variety of things.
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Ingredients
- 1 lb. Butter, unsalted softened
- 8 cloves Garlic, Fresh, minced
- 1/2 cup Italian Parsley, Fresh, chopped
- 2 each Shallots, Fresh, minced
- 2 tbsp. Lemon Juice
- 2 tbsp. White Wine
- 1 tbsp. Madeira,
- 1 tsp. Sea Salt
- 1 tsp. Pepper, Black, Ground
Servings: lbs. butter
Units:
Instructions
- Add all ingredients to a food processor.
- Puree quickly, scrapping the sides once or twice, until smooth, being careful not to over process and break the butter.
- Scoop into an air-tight container and keep cool during production hours, then keep refrigerated. Freezes very well.
Recipe Notes
Although close the a Maître d'hôtel Butter, it is still nonetheless, its own creature.
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