Preparation:
a. Peel the garlic and the onion, then chop them well;
b. Cool the cream to about 60 degrees F;
c. Churn the cream until butter forms;
d. Remove the butter, and discard the whey;
e. Mix the butter with all the spices, the garlic and the onion;
f. Cook the butter on LOW for fifteen minutes, while stirring occasionally;
g. Remove from the heat and let it stand for ten minutes, until the solids
settle on the bottom;
h. Strain the butter into a container and discard the solids;
i. The butter obtained may be stored for several days at room temperature; |
