Ernst’s Chalet Suisse Garlic Butter

This is the general purpose garlic butter I learnt to make at the Chalet Suisse in East London.

It was used in a lot of dishes either as a flavouring agent or as a topping before being grilled.

It makes alot, but lasts a couple weeks in the fridge. a industrial bowl mixer and paddle is very recommended.



Garlic Butter

  • 8 x 500g butter
  • 7 x 500g margarine
  • 250ml garlic
  • 1000ml chopped parsley
  • 60ml Worcester sauce
  • 75ml thyme
  • 60ml lemon juice
  • 50g salt
  • 50g aromat
  • 50g MSG
  • 125ml chopped tarragon
  • 125ml chopped thyme
  • 60ml brandy
  • 5ml butter

Beat fat till light and fluffy

Add remaining ingredients

Beat till well mixed – about 20 minutes on high

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