Rosemary Shallot Butter
MAKE IT SHINE!
ADD YOUR PHOTO
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:
- 25mins
- Yields:
- Units:
ingredients
- 50 g unsalted butter, softened
- 4 shallots, finely chopped
- 4 tablespoons rosemary, chopped
- salt
- black pepper
directions
- Combine everthing together.
- Mix well and refrigerate for upto 1 week or frozen for upto 2 months.
- Enjoy this with red meat.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Charishma_Ramchanda
Contributor
@Charishma_Ramchanda
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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.
