Ingredients
- 1 cup butter (1/2 pound)
- 1 cup margarine (1/2 pound)
- 9 grams granulated chicken flavored bouillon (1 tablespoon, Knorr's is the BEST)
- 1 tablespoon finely chopped garlic
- 1/2 cup wine (white Chardonnay wine)
How to Make
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Step 1: Get butter and margarine room temp.
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Step 2: Mix all but the wine together(can use an electric mixer).
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Step 3: This will be a peanut butter texture.
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Step 4: Slowly blend in the wine.
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Step 5: Empty, tube style, onto saran wrap and roll up.
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Step 6: This freezes well and sections can be cut off for use.
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Step 7: When you get ready to use,
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Step 8: Cut off sections (the smaller the sections the better it nukes).
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Step 9: Put in bowl to nuke.
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Step 10: Nuke 10 seconds at a time until you see it froth.
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Step 11: Stop and serve there as if you allow to go further,
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Step 12: The butter will separate.
We hope you enjoy this recipe!
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