Rule #1 when making garlic butter: For every tablespoon of butter, add 1 minced clove of garlic. Rule #2: There are no rules.
Use room temperature butter. Or microwave refrigerated/cold butter for 10sec.
Add to a bowl.
Mince garlic. Use salt as an abrasive to make a "paste" out of the garlic.
Scoop up garlic/salt paste and add to butter.
Stir through.
Add to just about anything, including toothpaste. (okay, not really toothpaste. But you get the idea)
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