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LOCATION: Recipes >> Sauces >> Garlic Butter:

Print this Recipe    Garlic Butter:

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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