Confit Garlic Butter
Make this ahead of time, and level it up by adding lime or lemon juice and flat leaf parsley
Makes enough for: 1 batch compound butter
Ingredients
- 100 g salted butter
- 10 cloves garlic, peeled
Method
- Place the butter into a small saucepan and melt over a low temperature
- Add the garlic and leave on the low temperature until the xloves are soft
- Crush the garlic with the back of a spoon, remove from the heat and leave to cool completely
- Once cool, place into a blender and blitz until the garlic is fine
- Place into a container and put into the fridge to set
- Use as is, or melt when needed to pour over prawns etc.