Instructions

Step 1

Bring the peeled garlic cloves to a boil in a 1-qt. saucepan of salted water. Reduce heat to medium; cook until garlic is tender, 15–20 minutes.

Step 2

Drain and transfer garlic to a bowl; mash cloves into a paste. Stir in softened unsalted butter, white wine vinegar, cayenne, and salt and pepper. Use butter right away or wrap in a log shape in plastic wrap and chill up to 1 week.

Bring the peeled garlic cloves to a boil in a 1-qt. saucepan of salted water. Reduce heat to medium; cook until garlic is tender, 15–20 minutes.

Recipes

Chez Panisse Garlic Butter

Name: Chez Panisse Garlic Butter
Total time: PT0D0H0M
Yield: makes 1 Cup
Ingredients: 12 cloves garlic, peeled; 10 tbsp. unsalted butter, softened; 1 ⁄ 2 tsp. white wine vinegar; 1 ⁄ 4 tsp. cayenne; Salt and pepper

Serves
makes 1 Cup

ROMULO YANES

Set atop a sizzling steak, this restaurant classic melts luxuriously onto the meat. The recipe, which first appeared in our November 2014 issue with the story The Glories of Garlic, is adapted from Alice Waters' Chez Panisse Cooking (Random House, 1988).

Ingredients

12 cloves garlic, peeled
10 tbsp. unsalted butter, softened
¹⁄₂ tsp. white wine vinegar
¹⁄₄ tsp. cayenne
Salt and pepper

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Instructions

Step 1

Bring the peeled garlic cloves to a boil in a 1-qt. saucepan of salted water. Reduce heat to medium; cook until garlic is tender, 15–20 minutes.

Step 2

Bring the peeled garlic cloves to a boil in a 1-qt. saucepan of salted water. Reduce heat to medium; cook until garlic is tender, 15–20 minutes.
Drain and transfer garlic to a bowl; mash cloves into a paste. Stir in softened unsalted butter, white wine vinegar, cayenne, and salt and pepper. Use butter right away or wrap in a log shape in plastic wrap and chill up to 1 week.