Kobe Beef America - Recipes

Garlic Butter #2

Ingredients

Yields 3 Cups

1 Tablespoon Extra Virgin Olive Oil
¼ Cup Shallots, minced
¼ Cup Garlic, minced
½ Cup White Wine
¼ Cup Veal Demi-Glace
2 Teaspoons Oregano
2 Teaspoons Lemon Juice
2 Tablespoons Basil
2 Tablespoons Parsley
1 Pound Butter, softened at room temperature
½ Teaspoon Hot Sauce (such as Tabasco)
½ Teaspoon Worcestershire Sauce
To Taste Salt and Fresh Ground Pepper

Method

1. In a hot skillet add the oil and sauté the shallots and garlic.  Deglaze the pan with the white wine and add the demi-glace, reduce by half.
   
   
2. Add the oregano, lemon juice, basil and parsley
   
   
3. In an electric mixer, fitted with a paddle attachment, whip the softened butter on medium speed until smooth (about 5 minutes).  Add the demi-glace mixture, hot sauce and Worcestershire sauce.  Adjust taste with salt and pepper if needed.
   
   
4. Pour mixture onto plastic wrap and roll butter into log form.  Refrigerate or freeze until needed.