Difference between revisions of "Garlic Butter Sauce"
RealRecipes (talk | contribs) m (moved Cookbook:Garlic Butter Sauce to Garlic Butter Sauce: Text replace - "Cookbook:" to "") |
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== Ingredients == | == Ingredients == | ||
| − | * 2 (1/2 cup) sticks unsalted [[ | + | * 2 (1/2 cup) sticks unsalted [[Butter|butter]], divided |
| − | * Splash of heavy [[ | + | * Splash of heavy [[Cream|cream]] |
| − | * 3 tbs minced [[ | + | * 3 tbs minced [[Garlic|garlic]] |
| − | * 1 medium [[ | + | * 1 medium [[Shallot|shallot]], very finely minced |
| − | * Pinch of [[ | + | * Pinch of [[Salt|salt]] |
| − | * 1/4 tsp freshly ground [[ | + | * 1/4 tsp freshly ground [[Pepper|black pepper]] |
== Procedure == | == Procedure == | ||
Revision as of 17:56, 5 April 2012
This sauce is great on filets, seafood, heck, even fried chicken!
Ingredients
- 2 (1/2 cup) sticks unsalted butter, divided
- Splash of heavy cream
- 3 tbs minced garlic
- 1 medium shallot, very finely minced
- Pinch of salt
- 1/4 tsp freshly ground black pepper
Procedure
- Melt 2 tbs butter in large straight-sided sauté pan over medium high heat. Add garlic and shallot and cook until garlic is golden.
- Add remaining ingredients and cook just until butter is melted. Remove from heat and allow to come down to room temperature.
- Pureé sauce in batches until smooth. Return to pan and heat through on low heat. Serve with a steak, some tilapia or mahimahi, or even fried chicken.
