Total Time
30mins
Prep 30 mins
Cook 0 mins

This butter can be used on escargot or on steak, scallops, fish. It's a really good versitile compound butter to make. Put a pat on top of any piece of meat and enjoy. Prep time does not include the time it takes to firm up.

Ingredients Nutrition

Directions

  1. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley.
  2. Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper.
  3. Form into a log and wrap in plastic wrap.
  4. Place in freezer or refridgerator till firm and sold.

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