Garlic, Rosemary & Butter Dipping Sauce

Artichokes Garlic Butter 2 E1436834535896

Garlic, Rosemary & Butter Dipping Sauce

 

Garlic, Rosemary & Butter Dipping Sauce

Le Voov! Chef’s Note: This particular sauce can be used with fresh crab, scallops and prawns, as well as a rustic loaf of sour dough bread!

Ingredients

  • 4 tablespoons unsalted butter
  • ½ cup olive oil
  • 1 cup dry cooking wine (preferably chardonnay)
  • 4 – 8 cloves of fresh garlic, chopped
  • 2 teaspoons quality Dijon mustard
  • 1 teaspoon fresh oregano
  • 1 – 2 sprigs of fresh rosemary
  • Juice & zest from one fresh lemon
  • Salt & pepper to taste

 

Preparations

Chop garlic and add to skillet of melted butter. Cook for 1-minute over medium/low heat, stirring often to avoid over-browning, which makes the garlic taste bitter. Add olive oil, wine, Dijon and herbs, and allow flavors to mingle while wine evaporates, leaving behind a wonderfully rich, oaky flavor. (Approx.. 15 – 20 minutes.) Just before removing from heat, add lemon juice and zest. Adjust seasonings to taste. If serving with artichokes, fresh crab, scallops and prawns, pour into ceramic butter warmers and serve immediately. (See the White Ceramic Butter Warmers available through our Amazon Store.)

Leave a Reply

Social media & sharing icons powered by UltimatelySocial
Facebook
Facebook
INSTAGRAM
Pinterest
Pinterest
Google+
Google+
https://levoov.com/2018/03/rosemary-dijon-butter-dipping-sauce