Chef Clay's Kicked-Up Garlic Butter
Yield: 4 pounds
Featured in this Recipe
Soften butter at room temperature. Place all ingredients (except sherry) in a mixer.
Mix on low speed and slowly add the sherry until thoroughly incorporated. Place in fridge for 10 minutes.
While waiting for the butter to harden a little bit, place a sheet of parchment paper on the
counter. Place about the same size of plastic wrap on top of the parchment paper. Transfer
butter from mixing bowl to the plastic wrap/parchment paper. Carefully form the butter mixture
into a shape of a log. Slowly roll the plastic wrap & parchment paper around the butter log until
you’ve completely covered up the butter. Fold ends to center and continue rolling to the end.
Place the butter log in freezer and use as needed. It will last up to (6) months in the freezer.