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Superior Grill Butter
Posted on 1/8/25 at 6:26 pm
Posted on 1/8/25 at 6:26 pm
Does anyone know how to make the white frothy butter they give you with steak at Superior Grill? Trying to duplicate it at home and can't nail it.
3
Posted on 1/8/25 at 6:36 pm to BM7133
I would guess it's clarified butter with garlic powder. But I'm probably wrong. But that's what it tastes like to me.
Posted on 1/8/25 at 7:37 pm to Maillard
Ive gotten butter with actual bits of chopped garlic in it.
I think its just melted butter with a but of chopped garlic and a squeeze of lime.
Other great butters in the city are louisisna lagniappes butter that comes on top of their filet. Its like wine flavor and so dang good. While not a butter the pechuga sauce/gravy at Tio Javis is also amazing!!
I think its just melted butter with a but of chopped garlic and a squeeze of lime.
Other great butters in the city are louisisna lagniappes butter that comes on top of their filet. Its like wine flavor and so dang good. While not a butter the pechuga sauce/gravy at Tio Javis is also amazing!!
Posted on 1/8/25 at 8:05 pm to BM7133
PAPPASITO’S BUTTER DIP
Ingredients:
1 lb butter, room temperature
1 lb margarine, room temperature
1 big heaping tablespoon granulated chicken bouillon (Knorr’s is the BEST)
2 tablespoons finely chopped garlic (fresh is better but can use fresh chopped in jars)
1 cup white wine (Chardonnay is best)
Directions:
Mix all but the wine together (can use an electric mixer). This will be a peanut butter texture.
Slowly blend in the wine. Empty, tube style, onto Saran wrap and roll up.
This freezes well and sections can be cut off for use.
When you get ready to use, cut off sections (the smaller the sections the better it nukes). Put in a microwave-safe bowl. Microwave 10 seconds at a time until you see it froth. Stop and serve there as if you allow to go further, the butter will separate.
Source: LINK
Ingredients:
1 lb butter, room temperature
1 lb margarine, room temperature
1 big heaping tablespoon granulated chicken bouillon (Knorr’s is the BEST)
2 tablespoons finely chopped garlic (fresh is better but can use fresh chopped in jars)
1 cup white wine (Chardonnay is best)
Directions:
Mix all but the wine together (can use an electric mixer). This will be a peanut butter texture.
Slowly blend in the wine. Empty, tube style, onto Saran wrap and roll up.
This freezes well and sections can be cut off for use.
When you get ready to use, cut off sections (the smaller the sections the better it nukes). Put in a microwave-safe bowl. Microwave 10 seconds at a time until you see it froth. Stop and serve there as if you allow to go further, the butter will separate.
Source: LINK
Posted on 1/9/25 at 1:34 pm to BM7133
You might try using softened butter.
Not melted butter
It is so the milk solids do not separate from the fat.
Then whip in your minced garlic parsley and add some kosher salt
Keep it all whipped
See if that works
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