Wednesday, 14 September 2011

3. Garlic Butter (Beurre à l'ail)

60 gr of fresh garlic
1 shallot (diced)
190gr unsalted butter (diced)
1/2 parsley bouquet (chopped)
olive oil
salt and pepper

1.Peel fresh garlic, get rid pf the germ and boilt it during 7 minutes in salted water.

2. Drain it and let it cool and then blend the garlic and shallot with few drops of olive oil (which I prepared in a big pot with some green pepper from my garden, garlic and bay leaves)

3. Add the parsley and butter and blend again.
4. Salt and pepper

5. The subtle flavors blend and are fixed with the butter. The green pigments are beautiful.

Keep it in the fridge for 24 hours or freeze it in container.

 Very good  with poached fish or even with potatoes baked in the oven.

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