3 - 6 cloves of garlic, unpeeled
100 g (4 oz) butter
salt and pepper
100 g (4 oz) butter
salt and pepper
method
Blanch the unpeeled garlic in boiling water for 1 minute, then drain and peel.
Slice the garlic and heat gently in the butter with a little salt and pepper for 5 minutes.
Skim the butter and strain it through a piece of muslin or a very fine sieve. Keep covered in the fridge until needed.
This 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 vegetables such as asparagus and artichokes, however irreverent this may sound.
Slice the garlic and heat gently in the butter with a little salt and pepper for 5 minutes.
Skim the butter and strain it through a piece of muslin or a very fine sieve. Keep covered in the fridge until needed.
This 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 vegetables such as asparagus and artichokes, however irreverent this may sound.
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