Because we’ve taught you how to make the best darn French Baguettes in the world, we’d be remiss if we didn’t teach you how to make the best darn garlic butter too.
The photo above, because it’s winter and the temperature of my kitchen is around 65 degrees, shows you a very hard sample of this recipe. When we make it, we’ll need to warm the butter, and if your kitchen is cold, it will solidify quickly, so for serving, you might want to put a pan of boiling water in your oven and store your garlic butter in there until you’re ready to serve.
This recipe came from a very close friend who is a nutritionist. And she believes that once in a while, we need to pamper ourselves with something decadent.
If you don’t have “Italian seasoning,” it’s quite simple to make: Equal amounts of basil, oregano, rosemary, marjoram, and thyme. That’s it.
It’s all very simple. Warm up the butter and toss everything together and whip it with a fork. Again, keep it soft for serving, and like butter, it lasts almost forever in your fridge.
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