Recipe - Curry Butter - Great Chefs

One fourth pound Butter, unsalted
2 Ginger, thin slices,
chopped
1 lg Shallot, chopped
1 small Garlic, clove, chopped
1 small Chili, green, seeded and
chopped
1 tablespoon Garam Masala (see any
Indian cookbook)
1 tablespoon Curry, powder (If Garam
Masala is not
available, use 2 tablespoon of
Curry powder)
1 tablespoon 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip