Wednesday, September 21, 2005

Maven's Compound Buttah


2 Sticks butter (I prefer salted)
20-30 cloves garlic, peeled
1 bunch fresh parsley, washed, stems snipped off
2 Tablespoons olive oil
10 peppercorns
2 teaspoons dried thyme


  1. In food processor, puree garlic, parsley, thyme and peppercorns with olive oil.
  2. Slowly incorporate softened butter in food processor.
  3. Scoop out, reserve amount used for recipe for that day.
  4. Put remainder in a freezer container with a tight lid for future use. Freezes well.

    Approximately 20-30 gm of carb for whole batch. Use 1-2 teaspoons at a time. VERY pungent. A little goes a long way.

    I use this for a good, quick scampi or for broiling fish.

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