Monday, November 19, 2007

spiced butter

this makes a lot so that you can store and use in cooking. amazing on sauteed veggies or stir fry. also would be good in fried rice!

1 pound unsalted butter
1/2 medium red onion, coarsely chopped
1 garlic clove, minced
1 3-inch piece of ginger, peeled and finely chopped
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cardamom seeds
1 teaspoon dried oregano
1/2 teaspoon ground tumeric
8 basil leaves

Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown. Until no more foam appears. Add the onions garlic, ginger, fenugreek, cumin, cardamom, oregano, tumeric, and basil and continue cooking for 15 minutes, stirring occasionally.

Remove from heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.

(Store in the refrigerator in a tightly covered container for up to 3 weeks.)


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