Garlic Butter
Do Not Used Ground Herbs For This Recipe. Yield Approximately 4 Lbs.
Ingredients:
| 4# |
Butter |
| 1/4 Cup |
Basil (Whole Leaf Not Ground) |
| 2 Tbsp. |
Oregano (Whole) |
| 2 Tbsp. |
Thyme (Whole) |
| 1 Tsp |
Crushed Red Pepper Flakes |
| 1 Cup |
Grated Parmesan Cheese |
| 1 Each |
Lemon (Juice Of) |
| 3/4 Cup |
Garlic (Finely Chopped) |
| To Taste |
Salt And Black Pepper |
Method:
- Pull Out Butter Let Soften At Room Temperature.
- Place Butter And All Ingredients In 12 Quart Mixing Kettle, Using The Flat Beater, Whip Butter And Ingredients Until Thoroughly Mixed And Light In Texture. (The Finished Product Should Be Smooth, No Lumps Of Butter)
- Taste And Season Accordingly.
- Always Store In A 1/2 Hotel Pan In The Thinnest Layer Possible.
- Always Take The Garlic Butter Out Of Refrigerator Before You Begin Any Production On Pasta Station.
Source: Chef Roland Ng, CCSF |
