Traditional recipes call for blanching peeled garlic cloves and combining them with an almost equal weight of butter (7 ounces/200 grams garlic to 8 ounces/250 grams butter) before straining the butter through a drum sieve. For some applications, such as snail butter or for garlic bread, garlic butter can be prepared by grinding and working unblanched cloves with butter, 2 cloves per 4 ounces (125 grams) butter.