Mary & Martha's Kitchen Recipe

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Curry Butter - Great Chefs Recipe 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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<h1>Curry Butter - Great Chefs</h1> <h2>Recipe</h2><p> <P>1/4 lb Butter, unsalted <P>2 ea Ginger, thin slices, <P>-- chopped 1 lg Shallot, chopped <P>1 sm Garlic, clove, chopped <P>1 sm Chili, green, seeded and <P>-- chopped 1 tb Garam Masala (see any <P>-- Indian cookbook) 1 tb Curry, powder (If Garam <P>-- Masala is not -- available, use 2 tb of -- Curry powder) 1 tb Juice, lemon <P>1 pn Turmeric, ground <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Curry_Butter_-_Great_Chefs/11990/' title='Curry Butter - Great Chefs Recipe'>Curry Butter - Great Chefs Recipe</a></div>

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