~patches~
Blanch the garlic?
Beurre d' ail - garlic butter can be made a proportion of 7 ounces blanched garlic, pureed, and added, raw and uncooked & mixed thoroughly with 9 ounces butter, this is not cooked unlike a beurre noir, dark butter which is cooked in a pan till brown in colour and strained (or not, to taste, don't burn the milk solids) into a double boiler where reduced vinegar is added along with ground pepper.
When required for use this previously prepared brown butter is re - heated to the correct serving temperature and a little coarsely chopped parsley and 1 tbs. capers added. Leave out the pepper, vinegar, capers and parsley and make the browned butter from the previously made garlic butter, brown the garlic butter
While i am not a big fan of browned butter sauces, a garlic brown butter sauce would be easy for me to make from the small jar of garlic butter i routinely make and keep in the fridge.
Even using the garlic brown butter as a beurre manie there by creating a thickened sauce as opposed to a butter sauce.
Often times butter and wine are used as a sauce and a pasta merely tossed in the melted butter and wine. -- JL
