Thursday, September 2, 2010


Part of making a good impression as a chef, is being prepared! You don't have to make souffles and so many other unbelievably difficult recipes, you just need to have a few tricks up your sleeve.
This basil butter couldn't be easier to make. It can be frozen for 1-2 months and can live in the refrigerator for up to two weeks!!!
Below I will explain how to wrap it up to store. But when you make it you can use it immediately as a spread on cobbed corn, grilled vegetables and dinner rolls. After refrigerated you can cut chunks off and melt it over just-off-the-grill chicken, pork or fish fillets and roasted vegetables.
1/2 cup unsalted butter at room temperature
1/2 cup finely chopped fresh basil leaves
1 tsp minced garlic
1/2 tsp freshly grated lemon zest
1/2 tsp salt
1/2 tsp ground white pepper
In a bowl combine all ingredients and mash until well combined. YES THAT'S IT!
To store, shape the mixture into a log and wrap it in plastic wrap tightening the ends as if it were a sausage. This recipe can easily be doubled if you have a crowd.
You will be very surprised how much a flavored butter adds to so many dishes. Using a flavored butter really amps up dishes and your reputation as a chef!

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