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How To make Curry Butter Great Chefs


1/4 lb Butter, unsalted
2 ea Ginger, thin slices,

chopped 1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded and

chopped 1 tb Garam Masala (see any

Indian cookbook) 1 tb Curry, powder (If Garam

Masala is not

available, use 2 tb of :

Curry powder) 1 tb Juice, lemon
1 pn Turmeric, ground
Salt (to taste) Pepper (to taste) Blend all of the ingredients in a food processor until smooth. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

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