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Butter Baste

By Adam Perry Lang

Recipe information

  • Yield

    Makes 1 cup

Ingredients

1/2 pound (2 sticks) unsalted butter; cut into chunks
5 garlic cloves, crushed and peeled
1/2 teaspoon red pepper flakes
1 tablespoon fresh thyme leaves

Preparation

  1. Step 1

    Combine all the ingredients in a medium saucepan and heat over medium heat until the butter melts, then bring just to a simmer and simmer gently for 2 to 4 minutes. Let stand for at least 1 hour to bring out the flavors.

    Step 2

    Reheat over low heat to melt the butter before using.

Excerpted from Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill by Adam Perry Lang with Peter Kaminsky. Copyright © 2012 by Adam Perry Lang; photographs copyright © 2012 by Simon Wheeler. Published by Artisan.
TagsCondimentGarlicRoot VegetableVegetableThymeHerbs & SpicesNut FreeGluten FreeSimmerCookbooks
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