Garlic Rosemary Butter

By Mark Lawrence

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2 tbl olive oil
3 cloves garlic, minced
2 tsp rosemary
1/4 lb butter
1/2 tsp Mongolian Fire Oil (hot chili oil)

  1. Take the three cloves of garlic, place them on a cutting board. Place the flat side of a large butchers knife on each clove, and hit the knife firmly with the side of your fist, partially crushing the garlic. Peal the skin off the crushed cloves. Chop the garlic into small pieces approximately 2mm across.

  2. In a small pan, heat the olive oil. Put the garlic, rosemary and chili oil in the olive oil, and stir until the garlic is cooked to a light brown. Reduce heat and add butter. Stir until butter is melted, then remove from heat.