Recipe#5129

Title: Curry Butter - Great Chefs

       Source:  Great Chefs of San Francisco, Avon Books, 1984
  
       Chef:   Bruce LeFavour, Rose et Le Favour, St. Helena,
       :       Napa Valley, California
  
       Pastry Chef:  Ann McKay

      Yield: 1 servings
 
    1/4 lb Butter, unsalted                    1 tb Curry, powder (If Garam
      2 ea Ginger, thin slices,                     -- Masala is not
           -- chopped                               -- available, use 2 tb of
      1 lg Shallot, chopped                         -- Curry powder)
      1 sm Garlic, clove, chopped              1 tb Juice, lemon
      1 sm Chili, green, seeded and            1 pn Turmeric, ground
           -- chopped                               Salt (to taste)
      1 tb Garam Masala (see any                    Pepper (to taste)
           -- Indian cookbook)            
 
       Blend all of the ingredients in a food processor until smooth.