Special garlic butter recipe wanted!
I would LOVE to make the garlic butter served at Lebonese restaurants. It seems to be just raw garlic, maybe with just a hint of oil? It is really silky and smooth with the texture of soft, whipped butter. It is not bitter and since the color is almost white, I don't think the garlic is roasted. I would really appreciate if someone can share a recipe! Not only is it heaven with warm bread, but would make a killer rub for meat.
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5 Comments:
I don't think that its actually butter, I think its more of an oil mixture with pureed garlic and maybe a hint of lemon juice and salt and pepper. Try this out: Garlic Sauce maybe that will help
kitchenlove at 12:36AM on 10/06/07
Garlic Butter is lightly roasted garlic. It just gets the bitterness out and the smoothness and sweetness in. All you need to do is take the garlic bulb cut it in half and salt and oil it. Roast in the oven until garlic is light brown but not burnt. Then when it's cooled off slightly you just press out the warm gooey garlic cloves and mash them or for a more smooth consistency put them in a food processor. You could add anything you want to enhance the flavor of the garlic. Or just enjoy as it is.
Apizza Luv at 12:58AM on 10/06/07
If you poach the garlic in olive oil for a while over low heat, you'll cook out the bitterness while keeping it white (especially if you poach them in their skins). You could even poach in water, but that would sap the garlic of a little flavor. You can then mash the garlic and combine with softened butter (perhaps in a food processor) to try and replicate your experience.
The leftover oil will be flavored as well and is quite good with bread for dipping.
Dominic
the zen kitchen
dvchurch at 3:02PM on 10/06/07
I adapted this recipe from "Cooking Light" magazine.
One stick of very soft UNSALTED butter. Room temperature.
At least one tablespoon of fresh minced garlic, I use more.
Fresh chives cut up small, or dried, from your spice rack.
I mix all three, and wow, it's both "Yummo", and "Bam".
From jojosbar, Ramsey, MN USA.
jojosbar at 1:57PM on 10/07/07
Thanks for the responses! They all sound wonderful. Apizza Luv and Dominic, I think you are definately onto something. Light roasting or poaching sounds like the trick. Even though it is called garlic "butter," there is no actual dairy butter in it (at least my and my sister's taste buds can't taste anyl. I used to smoke but haven't in 5 years so my taste buds are 'damaged.' My sister, however, has virgin taste buds and she cannot taste dairy butter). I am going to try both a light roast and a poach in olive oil. That said, I really appreciate the recipes with dairy butter, they sound wonderful and I will definately try them.
Michigander at 10:18PM on 10/08/07