| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Spreads, Seasonings |
1 |
Batch |
INGREDIENTS
| 1/2 |
lb |
Unsalted butter |
| 2 |
lg |
Garlic cloves; pressed or more to taste |
| 2 |
tb |
Chopped fresh chives |
| 1/4 |
c |
Society garlic blossoms |
INSTRUCTIONS
Thoroughly blend the butter and garlic, then add the chopped chives and
flowers and pulse just until mixed. Blend longer for a smoother texture.
Alley writes: "This is a strong garlic butter...perfect for making
industrial-strength garlic French bread."
From Lynn Alley's "Herbs in Butter" article in "The Herb Companion."
April/May 1993, Vol. 5, No. 4. Pg. 48. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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