| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | May 1990 | 1 | servings | |
INGREDIENTS
| 6 | Unpeeled garlic cloves | |
| 1/4 | c | Vegetable oil |
| 1/2 | c | Thinly sliced shallot |
| 1 1/2 | Sticks unsalted butter; softened (3/4 cup) |
INSTRUCTIONS
In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables. Gourmet May 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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