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Garlic Butter 2 (Buerre D'Ail)


8 large cloves garlic, peeled, blanched, drained and dried
7 oz fresh butter

Peel, blanch, drain and dry the garlic cloves, and pound in a mortar with the butter. Rub through a sieve.

Use for certain sauces, and as a garnish for cold hors-d'oeuvre.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.