Rosemary Shallot Butter

From the Foodcourt column, Weekend magazine. Store this refrigerated for upto 1 week or frozen for upto 2 months. Rosemary, parsley, chives and garlic butters go well with potatoes, rice, beef, veal and chicken. The yield is a guesstimate.

• Ready In: 25 mins
• Yields: 75 gms. rosemary shallot butter

Ingredients

• 50  g unsalted butter, softened
• 4  shallots, finely chopped
• 4  tablespoons rosemary, chopped
•  salt
•  black pepper

Directions

1. Combine everthing together.
2. Mix well and refrigerate for upto 1 week or frozen for upto 2 months.
3. Enjoy this with red meat.