Basil-Garlic Parmesan Butter

Basil-Garlic Parmesan Butter

Ingredients:
¼ pound (1 stick) organic unsalted butter
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1 teaspoon garlic powder
1 tablespoon minced fresh basil

Directions:
Freshly ground black pepper, to taste
1. Put the stick of butter in a bowl and let it come to room temperature; do not
microwave!
2. Add the cheese, garlic powder, basil, and pepper. Mix well with a fork or wooden
spoon.
3. Wrap the butter in parchment paper or waxed paper to form a log. It can last in the
freezer for about two months or in the refrigerator for about one week.
Chef’s Note: Use on fresh corn, cooked pasta, toasted bread, or any steamed
vegetables.
SAUCE BÉCHAMEL
PREP TIME: 5 MINUTES | COOK TIME: 15 MINUTES | READY IN: 20 MINUTES
This classic “mother sauce” is one of the five foundational sauces in French
cuisine. It can be used in many ways and in many variations. It’s a perfect addition
on steamed vegetables, on a ham sandwich, or in a lasagna.
MAKES 4 CUPS