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Garlic Butter
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Garlic Butter

fenway
fenway @Fenway

I keep this flavored butter in the freezer at all times. It's there for a quick sauce for vegetables. It is delicious on fish and as a finishing touch on meats. Just slice the amount you need and keep the rest frozen for another time.

I keep this flavored butter in the freezer at all times. It's there for a quick sauce for vegetables. It is delicious on fish and as a finishing touch on meats. Just slice the amount you need and keep the rest frozen for another time.

Read more

Garlic Butter

fenway
fenway @Fenway

I keep this flavored butter in the freezer at all times. It's there for a quick sauce for vegetables. It is delicious on fish and as a finishing touch on meats. Just slice the amount you need and keep the rest frozen for another time.

I keep this flavored butter in the freezer at all times. It's there for a quick sauce for vegetables. It is delicious on fish and as a finishing touch on meats. Just slice the amount you need and keep the rest frozen for another time.

Read more
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Ingredients

5 mins
12 servings
  1. 8ounces, salted butter, at room temperature
  2. 6garlic cloves
  3. 1/2 tspfresh lemon juice
  4. 1/4 tspItalian seasoning dry spice blend
  5. 1/4 tspSriracha seasoning salt, more if you want it spicy
  6. 2 TbspRomano cheese, grated
  7. 1/4 tspgranulated sugar
  8. 1/2 tspblack pepper
  9. 1 tsphot sauce, such as Frank's brand
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Steps

5 mins
  1. 1

    Place garlic cloves in food processor or blender and mince.

    A picture of step 1 of Garlic Butter.
  2. 2

    Add all remaining ingredients and blend until smooth.

    A picture of step 2 of Garlic Butter.
  3. 3

    Scrape out onto parchment paper. Roll into a log and freeze.

    A picture of step 3 of Garlic Butter.
  4. 4

    To use, unwrap and slice as much garlic butter as you need. Then freeze the remaing to store.

    A picture of step 4 of Garlic Butter.
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fenway
fenway @Fenway
on July 15, 2015 15:53
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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