Garlic Butter Sauce
This garlic butter sauce is a smooth, savory topping for steak, fish and fried chicken. The garlic is cooked in butter until golden, which gives it a deeper, rounder taste than raw garlic would. A finely minced shallot adds a gentle sweetness, and a splash of cream helps the butter hold together. Puréeing the cooled mixture turns it into a silky sauce rather than a pool of melted butter with bits in it.
Instructions
Melt 2 tbsp of the butter in a large, straight-sided sauté pan over medium high heat. Add the garlic and shallot and cook until the garlic turns golden.
Add the remaining butter, the cream, the salt and the pepper. Cook just until the butter has melted, then take the pan off the heat.
Let the mixture cool to room temperature. Purée it in batches until completely smooth.
Return the sauce to the pan and warm it through over low heat before serving.
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