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  • 产品名称: Curry Herb Butter

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Curry Herb Butter
by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori

Reprinted with express permission from Tuttle Publishing.

Herb butter originates from French cuisine but has been readily adopted in Asia where it has been transformed to suit the local flavor. It can be served with a simple grilled steak to give it an Asian touch.

Preparation Time: 10 minutes

Makes 3?4 cup (150 g)

2 cloves garlic, finely chopped
Pinch of salt
1?2 cup (125 g) unsalted butter, softened
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh coriander leaves (cilantro)
1 teaspoon hot curry powder heated in 1 teaspoon melted butter
1 teaspoon ground red pepper (cayenne)

In a small mortar, grind the garlic and salt to a paste. In a bowl, mix together the garlic paste and the remaining ingredients. Refrigerate for 20 minutes before serving to allow the butter to set.

Tips for Making and Serving Flavored Butters: To sufficiently soften butter, remove it from the refrigerator 30 minutes before making flavored butters. If you’ve chilled the flavored butter for more than 20 minutes, remove the butter from the refrigerator to allow it to soften and warm slightly prior to serving. Flavored butters shouldn’t be served ice-cold as they will cool down grilled food.