kerry gold butter, 230 grams
fresh black garlic, 30 grams
worcestershire sauce, 10 grams
soy sauce, 10 grams
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lillie’s q- rub, 6 grams
flat leaf parsley, 6 grams
chives, 6 grams
thyme leaf, 3 grams
lemon zest, 1.5 grams
msg, 2 grams
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lillies q brisket pepper, 1 gram
Take butter out of refrigerator and let soften. *butter should be slightly soft but not melting
Fine chop the parsley
Mince the chives
Pick thyme and be sure there are no stems. *weigh after it is picked then fine chop
Take the black garlic head and remove only the cloves and process in a food processor until smooth. * weight is of the paste
Zest the lemon using a micro-plainer
Once everything is prepped add all items into a mixer and beat with the paddle attachment. *start on low then slowly increase speed
Mix in mixer until everything is incorporated into the butter thoroughly
Can place in waxed paper and roll into a log, or place in container in refrigerator
Meat Butter freezes very well for future uses
