At the Grill we quickly saute a handful of gorgeous toybox cherry tomatoes and blanched green beans in olive oil with sea salt, then toss them with a dollop of this butter.
3/4 cup olive oil
3 bulbs garlic, cloves removed peeled and smashed
1 Tbsp salt
1 lb Plugra, large dice
3/4 cup picked marjoram leaves
- over high heat, quickly heat the garlic in the olive oil in a small saucepan
- when garlic begins to brown, lower heat to low; cook 10 minutes
- remove from heat and add butter
- when closer to room temperature, add marjoram and puree in food processor
- as this mixture cools, stir occasionally to distribute marjoram evenly throughout
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