American Wagyu Gold™ Grade
Rolled Cap of Ribeye
As low as
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Garlic Herb Compound Butter
BY: SUSIE HELLER & JORGE VELAZQUEZ
-
1 hour
-
4-6 SERVINGS
-
stove
-
beginner
Ingredients
Garlic Herb Compound Butter
- 20 large garlic cloves
- Grapeseed oil
- 1/2 cup minced shallots
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons mixed finely minced herbs, such as thyme, chives, rosemary, parsley
- 12 ounces unsalted butter, softened
Directions
1
Make garlic confit: Put the garlic in a small saucepan and pour in enough oil to cover.
2 minutes
2
Heat the oil over medium heat until small bubbles begin to rise to the surface, about 3 minutes.
3 minutes
3
Reduce the heat to the lowest setting and gently cook the garlic, not allowing it to boil until completely soft, about 45 minutes. Remove the garlic with a slotted spoon and cool. Reserve the garlic oil.
45 minutes
4
Heat a generous film of grapeseed oil in a non-stick skillet over medium heat.
3 minutes
5
Add the shallots, season lightly with salt and saute, stirring constantly for about 1 minute. Reduce the heat to low, season lightly with pepper and stir from time to time until the shallots are tender and caramelized, about 5 minutes.
6 minutes
6
Line a plate with a paper towel. Drain the shallots and cool to room temperature.
1 minute
7
Put the garlic in a bowl and mash with a silicone spatula until almost smooth. Stir in the shallots, herbs and salt and pepper to taste.
5 minutes
8
Break up the butter and put it into a second larger bowl. Mash the butter with a wooden spoon until creamy. Stir in the garlic-shallot mixture. Taste and adjust the seasoning. The butter can be shaped into a log and rolled in plastic wrap twisting the ends to seal. Refrigerate.
3 minutes
