Quote:
Originally Posted by Matt G
DId you make the butter yourself, and how exactly do you make it if so? I have the perfect spot for it cleared out in my fridge!
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Take a stick or two of butter and unwrap(easier to do while still cold), place in a round bottom bowl and let come to room temp. Use fresh garlic and finely chop or crush however much you like and add to the softened butter. Using a spatula mix it up well, you could add a tiny bit of salt if you like. Add(preferably fresh)chopped parsley and cover with plastic wrap and set aside. Sometimes I make a bunch and stick it in the fridge to have on hand when I need it. Great on warmed french bread too!
BTW, I have also made real butter from heavy cream. Comes out great!