For butter lovers



Last night I watched the movie Julie and Julia. It was a nice movie;  nice especially for food lovers like me. The main character of the movie was a ‘Mr Boeuf Bourgignon’ ! Among, the various scenes and dialogues all involving cooking, feeding and eating, laced with glimpses of marital problems and difficulties in the way of success, I could not but help agree, with the wonderful adulation shown towards butter! She says “at the heart of anything that tastes so good…it has to be butter.”

With all due respects to healthy food and those who are constantly in quest of all things healthy, I reiterate “butter is just so delicious!” But what has health got anything to do with taste. Health and taste to me are two variants of cooking. Healthy food may taste nice, but in front of tasty fare that has been cooked with an abandoned passion and no regrets, it kind of falls flat.

If you disagree then close your eyes and think about; freshly baked bread with a generous pat of yellow butter or that creamy butter chicken with dollops of butter just so melting or even plain old hot corn on the cob, the butter sizzling into the ridges between the kernels…..not quite as healthy a the non buttered variation, but definitely more appetizing! I’m quite sure that I’ve got at least a few drooling.

Well for all of you who are willing to indulge, I have got just the thing. It’s a butter garlic sauce which may be served with almost anything… seafood is my first priority but delicate veggies such as steamed broccoli or tender asparagus or may also be accessorized  well with his sauce.



  1. Melt about two table spoons of butter on low flame
  2. Add to it one table spoon of finely chopped garlic and one teaspoon of chilly flakes and one teaspoon of chopped parsley or coriander leaves.
  3. When the garlic begins to sizzle……. (You will know by the heavenly smell filling your kitchen)
  4. Take of the flame and add two egg yolks, all the while whisking
  5. Bring it back on to a very low flame, and continue whisking till creamy ……. (This requires a bit of balance between the ‘on the flame and off the flame’…too much heat may curdle the eggs)
  6. Add about a tablespoon of cream to mixture and keep it warm to serve.




 Pan Fry some large prawns or fillet of any soft white fish and serve the sauce over. Or cut out the cream and use it as a dip for fried shrimps to go with your beer. Just make sure you don’t make it a part of your daily diet or you would be hiking up your cholesterol levels.


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