Garlic butter step by step

I was asked to show in more detail how I do my butters. It is quite simple really.

First I put 100g of butter in the microwave at max effect for 15 sec. Normally it melts a little in the middle but it will not be to soft.

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Then I add one clove of pressed garlic, some parsley and “crushed” peppers (red, white, black and green). I do not add more salt but you can try that if the butter itself is not salty enough.

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Then I just mush everything with a fork.

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Easy, quick, fat and really nice!

 

Today I had the butter to a couple of pork chops.

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I also had a small shrimp salad for lunch but I did not have my phone/camera with me to the meeting so no picture…

 

The intakes today was

Skärmavbild 2013-05-24 kl. 22.35.50

/Tommy

 

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8 Responses to Garlic butter step by step

  1. Wolfstriked says:

    Quite simple yet genius to me LOL.I never thought about using a microwave and simple bowl and fork instead I was thinking that you had some special expensive butter mixing device. 🙂 Thanks for the tip Tommy…..

  2. Daryl Broussard says:

    Nice work!

  3. TG says:

    Thanks for showing this! I thought you were using an expensive food processor to make your butters. Can you show how you make the tomato butter? My husband and I are big fans of your website. Everything looks so delicious! 🙂

    • Tommy says:

      The tomato butter is really easy to make. I use a little tomato puré (not ketchup!) and a hint of thyme and a little lemon juice. Some black pepper and it’s done. I sometimes add chili or something to make it “hotter”.

      /Tommy

  4. Brian and Terri says:

    Thanks Tommy, we have the idea now.

  5. Brian and Terri says:

    Do you ever add any sort of cheese to your butters? We have made a couple now but they appear more greasy than yours does.

    B and T

    • Tommy says:

      I sometimes have parmesan cheese in the butter. I mix butter, parmesan and a little olive oil. Some “italian” herbs now and then too…

      /Tommy

  6. Brian and Terri says:

    Sorted, thanks once more.

    B and T

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