Buttered Crouton
Good Cooking since 1995

Good Cooking's Kitchen Store

Garlic Butter

Convert the recipeUp
Works in most Browsers

Recipe by: Chef John V.
Serving size: Restaurant quantity of 5 pounds
Preparation time: about 45 minutes


3 lb. unsalted butter
2 lb. salted butter
1 cup garlic, fresh peeled
1 cup shallots, fresh peeled
1 bunch Italian parsley
1 tsp. cayenne pepper
1 tbsp. kosher salt


Soften the butter and place it in a 20 quart mixing bowl. Peel and finely chop the shallots and garlic, add to the butter. Wash and de-stem the parsley, chop fine and add to the butter with the remaining ingredients. Mix until incorporated and fluffy. Roll in plastic wrap to form 1 1/2 inch logs 10 inches long. Date, label and freeze for future use. Can be used for garlic bread, escargot of to top grilled meats or fish. Defrost for 1 hour before slicing into medallions. It is best to remove to plastic wrap before slicing so none winds up embedded in the butter after slicing.

Copyright 1995-2022   Content Chef John, Good Cooking, Inc.  All Rights Reserved  
Contact   About   Media   Help   Privacy  Classic HTML Sitemap   XML Sitemap   Mobile Sitemap