Garlic Butter Ingredients:
20 lbs. Butter
1½ lbs. Garlic (remove ends, bruises and fine chop)
½ btl. Pernod
14 bun. Italian Parsley (picked, washed, spun dry, fine chop)
4 bun. Italian Parsley (picked, washed, pureed in blender with some Pernod))
Salt as needed
Pepper (fresh ground) as needed
Garlic Butter Procedure:
Place the soften butter in the mixer and whip about 3 minutes.
Add the garlic, S&P, Pernod, and mix.
Add the parsley, mix and taste by cooking a sample.
Recipe Author: Master Chef Joel Guillon
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef