Yield:Makes about 1-1/2 cups
Aged balsamic, stinky cheese, and shallots make this butter pungent, and that’s a good thing. A quick garlic confit adds sweetness for balance (and leaves you with some lovely garlic-infused oil left over). For an out-of-this-world pairing, try a thick layer slathered on a roast beef sandwich.
Incomplete directions
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review