CREOLE BUTTER

November 23, 2009 10:12:48 AM PST
Recipe from Leo Honeycutt, Louisiana's Shade Tree Chef.Cook's Note: Injectable marinades must be cooked down to "near-clear" viscosity to pass through a syringe. This means no large spice particles that do no dissolve can be used.

2 Cups Unsalted Butter

1 tbsp granulated garlic

To taste: Salt, black pepper, and cayenne pepper

½ cup water

Melt butter

Dissolve into water with granulated garlic

Add spices which must ground fine

Bring to boil for 3 minutes

Let simmer for 1 hour


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