Method: In a small sauté pan over medium heat, sauté the garlic and oil for 3-4, or until the garlic is soft and golden brown. Add the fresh cracked black pepper. Reduce heat to low. Add the butter and cook until melted, being careful to now allow the butter to boil. Remove from heat and skim off the salt and butterfat.
Lime Cilantro Butter
1 clove garlic, crushed 1 tablespoon vegetable oil 2 tablespoons chili pepper, finely chopped 1/2 teaspoon lime zest juice of one lime 4 ounces salted butter Sauté the garlic and oil in a small sauté pan over medium heat for 3-4 minutes, or until the garlic is soft and golden brown. Add the chili pepper, lime juice and the butter, cooking only until the butter is melted. Add the lime zest. Remove from heat and skim off the salt and butterfat.
Chili Jalapeno Butter
1 jalapeno, ribbed, seeded, finely chopped 1 tablespoon vegetable oil 1 teaspoon dark chili powder 4 ounces salted butter juice of one-half lime Sauté the jalapeno in the vegetable oil in a small pan over medium heat for 3-4 minutes. Add the chili powder and cook for one more minute. Add the butter and the lime juice. Remove from heat and skim off the salt and butterfat.
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