Tuesday, July 22, 2008

Clarified Garlic Butter

This butter can be used for frying, especially potatoes, and can be brushed over pastry before baking, and over cooked buns and bagels before heating. It is also particularly good with fresh vegetables such as asparagus and artichokes.


3-6 cloves of garlic, unpeeled
1/2 cup butter
Salt and pepper


1. Blanch the unpeeled garlic in boiling water for 1 minute, then drain and peel.
2. Slice the garlic and heat gently in the butter with a little salt and pepper for 5 minutes.
3. Skim the butter and strain it through a piece of muslin (cheesecloth) or a very fine sieve. Keep covered in the fridge until needed.

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