TRUFFLE BUTTER

YIELD – 3 QUARTS – SHELF LIFE (DAILY)

4 LB – Unsalted Butter

20 EA – Garlic Cloves

¼ CUP – Fresh Lemon Juice

1 BOTTLE – Truffle Oil

1 TBL – Parsley Chopped

Using a stainless steel sauté pan on a low heat, add 1 LB of butter and ensure that is completely melted.

Add the garlic and slowly cook for 25 minutes. Garlic should be tender and golden brown in colour. Add the rest of the butter and ensured that is completely melted.

Add the rest of the ingredients and cook for 2 minutes.

Placed all the ingredients into a Cambro and using the Berg mixer blend all ingredients.

Cool down under refrigeration, covel, label and date.