Garlic Bread Butter

from the kitchen of Chef Paul Prudhomme

Makes about ½ cup seasoned butter

Because this is a seasoned butter, not just a dry seasoning mix, you want it to be nice and liquid, so add more butter if necessary. You can store leftovers in the refrigerator and re-melt when ready to use again, adding additional butter to replace what
4 tablespoons melted unsalted butter (or more if necessary)
2 tablespoons minced fresh garlic
1 tablepsoon grated Parmesan cheese
1 tablespoon white balsamic vinegar
6 teaspoons Chef Paul Prudhomme's Poultry Magic®
how to prepare

Melt the butter in a small skillet over medium heat, add the seasonings, stir well to combine and cook for about 2 minutes.  Remove from the heat.  To use, brush on the seasoned liquid on top of the mixture, leaving the actual seasonings behind to continue flavoring the remaining butter.