{"id":2474,"date":"2016-04-18T19:41:05","date_gmt":"2016-04-18T19:41:05","guid":{"rendered":"http:\/\/lepetitmas.ca\/blog\/en\/beurre-aux-fleurs-dail-contre-beurre-a-lail-le-duel\/"},"modified":"2018-12-12T20:49:16","modified_gmt":"2018-12-12T20:49:16","slug":"garlic-scape-butter-vs-garlic-butter-the-duel","status":"publish","type":"post","link":"https:\/\/lepetitmas.ca\/blog\/en\/garlic-scape-butter-vs-garlic-butter-the-duel\/","title":{"rendered":"Garlic scape butter vs. garlic butter: the duel"},"content":{"rendered":"

\"garlic<\/p>\n

Garlic butter is a classic recipe. It\u2019s delicious on bread, of course, but also on pasta, seafood, potatoes, grilled meat and fish, fried mushrooms, etc.<\/p>\n

To write this post, we tested our three flavoured butter recipes:\u00a0garlic scape butter<\/strong><\/a>,\u00a0Quebec garlic butter<\/strong><\/a>\u00a0and Quebec garlic confit butter<\/a><\/strong>.<\/p>\n

Garlic scape butter vs. garlic butter: the verdict<\/strong><\/strong><\/p>\n

\"quebec

Garlic scape butter<\/p><\/div>\n

    \n
  1. Garlic scape butter<\/strong>, Quebec <\/strong>garlic butter\u00a0<\/strong>and Quebec\u00a0<\/strong>garlic confit butter\u00a0<\/strong><\/strong>are all delicious, cheap and easy to make. Yet they each have a very different taste.<\/li>\n
  2. Flavoured butters <\/strong>keep several days in the fridge, but you can also freeze them so you always have them on hand.<\/li>\n
  3. We love them all, but we prefer garlic scape butter with seafood. Its delicate taste brings out the subtle flavours of the seafood more.<\/li>\n<\/ol>\n

    Once you have finessed your technique for making garlic butter, have fun coming up with your own versions! Lemon juice, sea salt, mustard, thyme, maple flakes are just some of the ingredients that go well with garlic butter!<\/p>\n

    \"Quebec

    Quebec garlic confit butter<\/p><\/div>\n

    Basic garlic or garlic <\/strong>scape butter recipe<\/strong><\/strong><\/p>\n

      \n
    1. Cream butter in a food processor or with a fork.<\/li>\n
    2. Add Quebec-grown garlic<\/strong><\/a>, our\u00a0fermented garlic scapes<\/strong><\/a>, Quebec garlic confit<\/a>\u00a0<\/strong>or other ingredients, depending on which version you are making, and mix until thoroughly combined.<\/li>\n
    3. Serve immediately on bread, pasta, seafood, etc.<\/li>\n
    4. To store, transfer the\u00a0garlic scape butter<\/strong><\/a>,\u00a0Quebec garlic butter<\/a>\u00a0<\/strong>or Quebec garlic confit butter <\/a><\/strong>to a ramekin or roll into a sausage in plastic wrap. To make the sausage, place the mixture in the centre of a square of plastic wrap and spread it lengthwise. Roll into a sausage about 1 inch in diameter. Close up the two ends by tying the plastic wrap into a knot.\u00a0Refrigerate for at least 2 hours. Slice into rings when ready to serve.<\/li>\n<\/ol>\n

      The best garlic bread<\/strong><\/p>\n