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