LOCATION: Recipes >> Sauces >> Garlic Butter:
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Garlic Butter:
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1/2 C butter, softened
2-3 cloves garlic, minced
cream butter until light and fluffy.
blend in garlic.
spoon mixture into a butter crock, or shape as desired.
chill until ready to serve.
yield: 1/2 C
Chive Butter:
2 Tbsp minced fresh or frozen chives
same as garlic butter.
omit garlic (if desired)
Herb Butter:
2 Tbsp minced fresh
or
2 tea dried whole
basil, oregano, tarragon, or chervil (or a combo)
same as garlic butter.
omit garlic (if desired)
Parsley butter:
1/4 C minced fresh parsley
same as garlic butter.
omit garlic (if desired)
Clarified butter:
1 C butter
melt butter over low heat.
the fat will rise to the top and milk solids will sink.
skim off the white froth that appears on top.
strain off the clear, yellow butter, keeping back
the sediment of milk solids.
chill clarified butter until ready to serve,
then rehjeat.
yield: about 3/4 C
Lemon butter:
1/2 C lemon juice
add the lemon juice to clarified butter, stirring well.
yield: 1-1/4 C
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