| |
Spices/Sauces/Rubs | |
| 2 tablespoons olive oil 6 cloves garlic, minced 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh thyme 2 teaspoons crushed red chile flake Pinch kosher salt Pinch freshly ground black pepper 2 sticks salted butter, softened 1 teaspoon garlic powder 1 teaspoon onion powder 3 tablespoons chopped fresh chives | |
| Add the olive oil to a skillet over a medium-low heat. Add the garlic, sage, thyme and chile flakes. Season with the salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from the skillet to a bowl to cool, about 5 minutes. To the bowl, add the butter, garlic powder, onion powder, the flavored oil and the chives, then mix to combine. Lay out a long piece of plastic wrap and scoop the butter mixture into a strip down the middle. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log, rolling as needed. When it is all rolled, twist the ends (like a candy wrapper) until they are taut. Place the roll of butter in the fridge so it will harden, about 2 hours, or put it in the freezer for 1 hour if you need to speed the process along. Serve on top of steak, chicken or potatoes, or smear on crusty bread. | |
Unrated | |
Sort