The garlic butter sauce is perfect for spreading steaks, fish, steaks and vegetables. It’s also a quick and easy sauce straight out of the freezer, perfect for last-minute flavoring.
According to Finedining Lovers, the preparation method is extremely simple and the steps to follow are described below. You need 3 heads of garlic, 100 ml of extra virgin olive oil, salt, 300 g of salted butter, parmesan and a handful of chives.
Garlic and butter sauce
Put the garlic heads in aluminum foil, season with salt, drizzle with olive oil and wrap well.
Place in a preheated oven at 120 ° C and bake for 2 hours, until the ends are soft.
With a serrated knife cut the base of the garlic cloves, squeeze the pulp into a jar, leaving the skin now crunchy. Add the oil from the aluminum foil to the jar and mix, this will keep as a condiment in the refrigerator for weeks.
To make the butter cream, put the garlic pulp with the softened butter in a bowl. Season with salt and grated Parmesan.
Finely chop the chives and add it to the butter. Store in the refrigerator or wrap in plastic wrap and freeze for later use.
When you want to use it, it is put in a double boiler to create a garlic butter sauce.