Make versatile garlic butter for escargots, vegetables, shrimp and garlic bread. A simple flavoured butter that adds aromatic richness to savoury dishes.
In the small bowl of a food processor, the garlic, parsley and basil leaves. Add the cubed butter, salt, and pepper until the butter is soft and the ingredients are thoroughly combined. Reserve until further use.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
