Homemade Garlic Butter For Garlic Bread, Prawns, Mushrooms...
January 18th 2010 04:20
Ingredients
100g Butter
1 sprig Parsley
2 cloves Garlic
Salt and pepper
Soften butter in a bowl.
Finely chop or crush the garlic and add to bowl.
Chop the parsley and add to bowl. When making large quantities it is advisable to squeeze the water out of the chopped parsley as it dyes the butter green. To do this place the chopped parsley into an old but clean cloth or tea towel and twist it into a tight ball, wringing out the unwanted (but nutritious) juice.
Season with salt and pepper, and mix together.
Place the garlic butter onto a sheet of greaseproof paper or plastic and form into a sausage shape by twisting the ends.
Garlic butter can be stored in the fridge for several weeks.
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