Chez Panisse Garlic Butter
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).
- 12 cloves garlic, peeled
- 10 tbsp. unsalted butter, softened
- 1⁄2 tsp. white wine vinegar
- 1⁄4 tsp. cayenne
- Salt and pepper
- 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.