This is one of those little “Chef Secrets” that can elevate a great dish into the range of freakin’ amazing.
Slowly poaching the garlic cloves in butter adds an amazingly sweet, deep roasted-garlic flavor without the often accompanying hint of bitterness…and, of course, who doesn’t like garlic butter?
This is a key ingredient in many of my best recipes. I use this technique with mashed potatoes (just add warmed heavy cream), in poultry stuffing, to toss with fresh green beans, asparagus, or wilted spinach (with some fresh lemon juice), and it’s my go-to finishing ingredient to brush on steak or pork chops, just before serving.
And it couldn’t be easier.
For four servings of…well, anything…
Butter Poached Garlic
1 cube Sweet Cream Butter
10-12 fresh whole garlic cloves, peeled
1/4 tsp. fine sea salt
In a small pan, melt butter over medium low heat.
Add garlic and salt, and poach for 20 minutes, tossing occasionally.
When a fork or knife can pierce the garlic with absolutely no resistance, it’s done.
Remove from heat and allow to cool for 10 minutes.
Add garlic and butter to a blender, or use a immersion blender or even a fork to mash and mix the garlic together into a smooth slurry.
Use immediately, or cover, store and chill for up to a week in the fridge.
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