|Name:||Francie's Garlic Butter||Contributor:||Rolland Waters|
|Key words:||garlic, butter||Category:||Sauces|
|Ingredients:||1-2 cloves of garlic
1 stick butter
|Preparation:||Mince 1-2 cloves of garlic per stick of butter. Let sit on lowest heat on stove for several hours.
There will be an obvious separation into a clear upper part and a thick, tan lower part. The upper part is fine for whatever slightly garlicky purposes you may have. The lower part is pure heaven, use in "Crab Cakes for Francie" where garlic butter is called for.
If you use salted butter, the bottom will be quite salty, which was good in the recipe above, but a bit too salty to use directly.