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.
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.
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