Spiced Butter
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/2 cups
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 pound unsalted butter
- 1 teaspoon fenugreek seeds
- 1 garlic clove, minced
- Carbohydrate 2 g(1%)
- Cholesterol 81 mg(27%)
- Fat 31 g(47%)
- Fiber 0 g(2%)
- Protein 1 g(1%)
- Saturated Fat 19 g(97%)
- Sodium 6 mg(0%)
- Calories 280
Preparation 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 onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally. Remove from the 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. Reprinted with permission from The Soul of a New Cuisine: A discovery of Foods and Flavors of Africa by Marcus Samuelson, (C) 2006, John Wiley & Sons, Inc.
Preparation 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 onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally. Remove from the 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. Reprinted with permission from The Soul of a New Cuisine: A discovery of Foods and Flavors of Africa by Marcus Samuelson, (C) 2006, John Wiley & Sons, Inc.
