Serves: 6
Total Calories: 138
1. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the shallots, garlic, and curry powder and cook, stirring often, until the shallots are soft but not brown, about 3 minutes. Let the mixture cool completely.
2. Cream the remaining butter in a bowl, mixer, or food processor. Add the curry mixture.
3. Spread the butter on a piece of parchment paper or plastic wrap and roll into a compact cylinder. Store the butter in the refrigerator or freezer. Cut off 1-inch slices as needed.
Serves 6 to 8
This Curry Butter recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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