| 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
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