Curry butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Butter, unsalted |
| 2.00 | each | Ginger, thin slices, chopped |
| 1.00 | large | Shallot, chopped |
| 1.00 | small | Garlic, clove, chopped |
| 1.00 | small | Chili, green, seeded and chopped |
| 1.00 | tablespoon | Garam Masala (see any Indian cookbook) |
| 1.00 | tablespoon | Curry, powder (If Garam Masala is not available, use 2 tb of Curry powder) |
| 1.00 | tablespoon | Juice, lemon |
| 1.00 | pinch | Turmeric, ground |
| Salt (to taste) | ||
| Pepper (to taste) | ||
Directions
Blend all of the ingredients in a food processor until smooth.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
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