December 23, 2011
Thyme, Garlic, and Lemon Compound Butter
Perfect for, say, putting under the skin of a chicken you plan to roast. Or added bit by bit after cooking some shallots in white wine to make a little beurre blanc sauce for a chicken you just roasted. Either way.
This is what happens when I’m bored and have no posts in the pipeline.

Thyme, Garlic, and Lemon Compound Butter

Perfect for, say, putting under the skin of a chicken you plan to roast. Or added bit by bit after cooking some shallots in white wine to make a little beurre blanc sauce for a chicken you just roasted. Either way.

This is what happens when I’m bored and have no posts in the pipeline.

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