222 Beurre d’Ail

Garlic Butter

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Well blanch 200 g (7 oz) peeled cloves of garlic, drain well and pound, then add and mix in 250 g (9 oz) butter; pass through a fine sieve.