Rosemary, thyme, and poached-garlic anisette butter from How to Dress an Egg: Surprising and Simple Ways to Cook Dinner (page 43) by Ned Baldwin and Peter Kaminsky

  • thyme
  • rosemary
  • Show all ingredients...
  • Serves : 1/2 cup

  • EYB Comments

    Can substitute Ricard, sambuca, or anisette for pastis. You may use the Oil-poached garlic or shallots recipe on p. 20 or the Quick oil-poached garlic or shallots recipe on p. 20.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Ricard, sambuca, or anisette for pastis. You may use the Oil-poached garlic or shallots recipe on p. 20 or the Quick oil-poached garlic or shallots recipe on p. 20.

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