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Curry Butter Recipe

1/4 lb Butter, unsalted

2 ea Ginger, thin slices, chopped

1 lg Shallot, chopped

1 sm Garlic, clove, chopped

1 sm Chili, green, seeded and chopped

1 tb Garam Masala (see any Indian cookbook)

1 tb Curry, powder (If Garam Masala is not available, use 2 tb of Curry powder)

1 tb Juice, lemon

1 pn Turmeric, ground

Salt (to taste) Pepper (to taste) 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

This entry was posted on Saturday, July 5th, 2008 at 5:06 pm and is filed under Creams and Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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