Ingredients
125g butter, room temperature.
20g garlic, very finely chopped.
20g eschallots, very finely chopped.
30g parsley, finely chopped.
5ml Pernod.
2 dashes Tabasco.
Method
Combine ingredients, except butter, well.
Massage ingredients into butter.
Season well.
Roll butter into tube of cling-film and seal.
Freeze for ½ hour, or until use.
Massage ingredients into butter.
Season well.
Roll butter into tube of cling-film and seal.
Freeze for ½ hour, or until use.
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