Disastrous curries, we would have. Not to forget that the possibility of making a garlic custard becomes non existent. Its not that i use garlic every other day. Its just that it is so indispensable in my kitchen that i feel i get chatty with garlic every day. Now. Butter. Yellow golden butter. Well, in my case, pristine white butter. But butter is buttah any day, right? The world would be a sad place if we dint have buttah to spread on our toast.
It would be a miserable place if garlic bread became obsolete. How can we gorge on pizzas and pastas without that crunchy stack of garlic bread on the side.
Well. If you all thought that you can use garlic butter only for garlic bread, then you cant have been more wrong. But, in the meanwhile, let me tell you all how to make your own garlic butter. And then in a while, i ll also tell you how you can put that pot of garlic butter to good use.
Recipe For Garlic Butter
( Flavored butter that can be used as a spread or in any bread making)
Prep Time: 5 mins
Cook Time: 5 mins
Yields 1/8 cup
Garlic 4 to 6 pods
Butter soft and salted 6 tbsp
Peel the garlic and crush it finely. Set aside.
Now, heat a heavy bottomed pan with the butter.
Once the butter is hot enough, add the crushed garlic.
Saute till the garlic turns a very light brown and becomes tender. If you brown the garlic too much, the flavor may be overpowering.
Once done switch off the flame and transfer to a bowl.
Let cool completely.
Use as a spread on your bread. Recipe featuring garlic butter coming soon.
Stay tuned y’all!
Will try this Anusha! Thanks!
I love garlic this look absolutely delicious and Im following you!
Veena Theagarajan says
Shama Nagarajan says
wow..yummy and inviting
Can imagine the flavor, divine..
Kavitha | Foodomania says
Hey Anu… I've tried this once but it became Garlic-NEI. .. how did yours stay as a butter?
Turmeric n Spice says
i love garlic butter
Sanoli Ghosh says
This comment has been removed by a blog administrator.
Rosa's Yummy Yums says
Mmmhhh, so fragrant! I love garlic.<br /><br />Cheers,<br /><br />Rosa