Garlic Butter

I know there are a lot of garlic recipes out there. This is my standby, and it's just as good on a steak as it is on steamed vegetables. It's very close to heaven.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 12  garlic cloves, peeled (approximately 1/3 cup)
•  water
•  salt
• 5  tablespoons unsalted butter, softened
• 1⁄4 teaspoon champagne vinegar
• 1⁄16 teaspoon ground cayenne pepper
•  fresh ground pepper

Directions

1. In small saucepan, parboil the garlic for 1 minute. Discard the water.
2. Return the garlic to the pan.
3. Add 2 cups water, 1/4 teaspoon salt, and bring to the boil.
4. Reduce heat and simmer for 20 minutes, or until the water has almost entirely evaporated and the garlic is very soft.
5. Transfer the cloves to a bowl and smash them to a paste with a spatula or spoon.
6. Add the remaining ingredients, and mix well. transfer to a small bowl and cover tightly.
7. Store in a cool place until ready to use, but no longer than 8 hours.