Wednesday, 26 December 2012

Garlic and Herb Butter.

Chop a shallot as finely as possible place in a dish and add a cap full of Pastis (ie Ricard or Pernod) Add unsalted butter chopped into small pieces and several grated garlic cloves to taste. Add herbs ( I used dried as it lasts longer).
Mix all the ingredients together thoroughly and leave for an hour or so to let the flavours merge before using.
Great for garlic bread, garlic prawns etc.

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