I posted a honey-garlic butter last year, but I've been working on it. That butter was good, this is a delight. It is the ideal mate for mashed potoates.
The secret to this recipe is the garlic. The earlier recipe used garlic puree, but the change here is to use just garlic, sauteed in butter.
When you make this, do use butter softened to room temperature. It makes the spinning the food processor oh so much easier. Then chill this butter and get to work on the mashed potatoes.
You can use this butter on biscuits, rolls or even those mashed potatoes you've been savoring.
Garlic, Herb and Honey Butter
Yield: 1 thick stick
- 5 cloves garlic
- 1 tablespoon butter
- 8 tablespoon, 1 stick, unsalted butter, softened to room temperature
- 1/2 shallot, diced
- 1 tablespoon dried time
- 1 teaspooon dill seed
- 1 tablespoon honey
- 1 tablespoon bourbon
- Kosher salt and freshly ground black pepper to taste
Smash the 5 cloves of garlic, and dice. Melt the 1 tablespoon of butter in a small sautee pan. Add the diced garlic and cook unitl it softens and beocmes aromatic. Cool slightly then put in a food processor.
Add the remaining ingredients to the food processor. Process until smooth. The diced onion pieces and some of the dill seeds will still be obvous. That's fine, you want everything mixed but not homogenizied.
Source: Brian O'Rourke
Photo Information [top]: Canon T2i, EFS 60mm Macro Lens, F/4.5 for1/40th second at ISO-320
Photo Information [bottom]: Canon T2i, EFS 60mm Macro Lens, F/4.5 for1/40th second at ISO-1250