1. Melt slowly the butter in a bain-marie
2. Meanwhile put all the other ingredients in a
blender in the following order: first the parsley,
then the whole cloves of peeled garlic, followed by
the lemon juice and the chilli. Make sure that all
the ingredients are very finely chopped. Then add a
cup of hot melted butter into the blender and keep
adding the butter (approximately 1/3 of the melted
butter) until the mass is well blended.
3.Place it in a mixing bowl and add the remaining
melted butter. Salt and pepper. Mix well.
4. Place the mixing bowl in a larger bowl of ice
and stir slowly until the butter doesn’t separate
from the other ingredients.
5. Place in the fridge for 2 hours.
6. Before the butter has hardened roll in foil to
form big sausages.
It will keep in the fridge for weeks.
Use the garlic butter to prepare snails in their
shells, on steaks (maitre d’hotel), to pan fry
garlic prawns, or to make the famous pommes
Sarladaise or for whatever takes your fancy.
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