The mild garlic and spicy flavor of garlic stems adds complexity to a classic herb butter.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Dave's House of BBQ & More | 2021-06-24 21:30:02 |  2,218 Views |
Garlic stalks Butter for garnishing steaks
Serious Mealtimes / Amanda Suarez
Compound butters are one of those old-school French preparations that don’t get used much outside of bistros and steakhouses these days but there’s no good reason not to make them at home: they’re quick and easy and they’re great to have on hand to brighten up simple dinners. This version is a twist on the classic lemon-and-parsley beurre maître d’hôtel but with the addition of garlic scapes to add a touch of depth and funk.
Garlic scapes are usually brought to market in late spring and can be left until summer: they are the shoots that send up the garlic bulbs and if left on the plant would develop into a flower much like a tulip or daffodil. Farmers remove them to produce more delicious garlic but the scapes themselves are edible with a milder garlic flavor that is layered with a green spiciness much like a spring onion or chive is oniony but also spicy.
