Beurre d’Ail

Use Beurre d’Ail (bur die) on grilled fish, steaks, lamb chops and canapes and to enrich sauces. Although the following recipe suggests the use of a pestle and mortar, you can crush the garlic in a garlic press and then mix it into well- creamed butter. The result, however, will not be as good, either in taste or texture.

2 cloves garlic, unpeeled

2 oz. butter

Drop the garlic into a small pan of boiling water. Return to the boil over high heat. Remove the pan from the heat and drain the garlic. Rinse the garlic in cold water and peel the cloves.

In a mortar, pound the garlic to a smooth paste. Add the butter, a little at a time, and continue pounding until the garlic and butter are completely mixed and smooth.

Put the mixture through a fine sieve, taste it and add a little salt if necessary.

Put the garlic butter in a small bowl, cover and chill.

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