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.
Cuisine
French (Haute)
,
Italian
Servings
Prep Time
1-1/4
lbs. butter
10
minutes
Servings
Prep Time
1-1/4
lbs. butter
10
minutes
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
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.