Well, there's two ways to do it...
1) For warm, melted butter...
Mince some garlic (1-2 cloves) until it's as fine as you can get it, or just throw it in a food processor. Put garlic and 1/4 LB (1 stick) of butter and melt it over very low heat in a sauce pan. Once the butter is melted and warmed through, allow it to steep (just sit there in the pan) for about 15 minutes. This will infuse the garlic's flavor into the butter.
-or-
2) For "cold", spreadable butter...
Mince some garlic (1-2 cloves) until it's as fine as you can get it. Cream the garlic until it forms a paste. Put garlic and 1/4 LB (1 stick) of butter that's been out of the refrigerator for at least 10 minutes (just to take off the chill) and put it into a mixing bowl. With a rubber spatula, or the back of a spoon, start mashing the butter and garlic around until it's fully mixed together. Wrap in wax paper, forming it into a log. Store butter in refrigerator until it sets together and becomes firm again.
How to cream garlic: http://vimeo.com/1390522
1) For warm, melted butter...
Mince some garlic (1-2 cloves) until it's as fine as you can get it, or just throw it in a food processor. Put garlic and 1/4 LB (1 stick) of butter and melt it over very low heat in a sauce pan. Once the butter is melted and warmed through, allow it to steep (just sit there in the pan) for about 15 minutes. This will infuse the garlic's flavor into the butter.
-or-
2) For "cold", spreadable butter...
Mince some garlic (1-2 cloves) until it's as fine as you can get it. Cream the garlic until it forms a paste. Put garlic and 1/4 LB (1 stick) of butter that's been out of the refrigerator for at least 10 minutes (just to take off the chill) and put it into a mixing bowl. With a rubber spatula, or the back of a spoon, start mashing the butter and garlic around until it's fully mixed together. Wrap in wax paper, forming it into a log. Store butter in refrigerator until it sets together and becomes firm again.
How to cream garlic: http://vimeo.com/1390522
oki
