Garlic Butter (Buerre D’Ail)

8 large cloves garlic, peeled, blanched, drained and dried
7 oz fresh butter

Peel, blanch, drain and dry the garlic cloves, and pound in a mortar with the butter. Rub through a sieve.

Use for certain sauces, and as a garnish for cold hors-d’oeuvre.