Shallot and Garlic Butter

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Making flavored butters, such as Shallot and Garlic Butter, at home is a delightful and practical endeavor for any home cook. These homemade treasures not only elevate your cooking but also make wonderful gifts. When you share them, consider attaching handy gift tags that suggest various delectable uses.

Imagine slicing a piece of this Shallot and Garlic Butter and letting it melt over a perfectly seared fish fillet or a juicy steak, imparting a burst of rich, savory flavor. Alternatively, blend it into creamy mashed potatoes or drizzle it over a medley of sautéed vegetables to transform everyday sides into culinary delights.

For a quick and flavorful pasta or rice dish, simply toss them with a generous scoop of this fragrant butter. The result? A mouthwatering, restaurant-quality meal right in the comfort of your home. And let’s not forget the luscious pleasure of melting this butter to pour over a sizzling pan of sautéed shrimp, creating a glossy, aromatic sauce that’s sure to impress.

So, whether you’re whipping up a special dinner for your loved ones or looking to share the joy of homemade goodness, this Shallot and Garlic Butter is your ticket to culinary success and heartfelt gifting.

Try Shallot and Garlic Butter on these fresh bread recipes: French Bread, Rustic French Bread or homemade Ciabatta Bread.

Garlic has long been recognized for its potential to reduce our risk of certain cancers. Check out some more Garlic Recipes.


Shallot and Garlic Butter

Shallot and Garlic Butter

An awesome recipe for Shallot and Garlic Butter. Great on bread, steaks and pasta.

  • Author: Canada Living Magazine
  • Prep Time: :04
  • Cook Time: :10
  • Total Time: 1:20
  • Yield: 24 1x
  • Category: Condiment
  • Method: Stovetop / Refrigerator


  • 1 tbsp (15 mL) extra-virgin olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 cup (60 mL) dry white wine
  • 2 tbsp (30 mL) Dijon mustard
  • 1 cup (250 mL) butter, softened
  • 3 tbsp (45 mL) chopped fresh parsley or basil or tarragon


  1. In large nonstick skillet, heat oil over medium heat; cook shallots, garlic, salt and pepper, stirring, until shallots are softened, about 2 minutes. Add wine and mustard; cook, stirring, until syrupy, about 2 minutes. Transfer to bowl; let cool.
  2. Add butter and parsley to bowl; mash with fork until combined.
  3. Place large piece of waxed paper on work surface; spoon butter mixture evenly down centre. Using waxed paper, shape into 2-inch (5 cm) thick log. Divide into three mini-logs; roll each separately in waxed paper, then plastic wrap, twisting ends to enclose. Refrigerate until firm, about 2 hours. (Make-ahead: Overwrap with heavy-duty foil and freeze for up to 1 month.)
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