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Shallot and Garlic Butter

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

Ingredients

Scale
  • 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

Instructions

  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.)

Find it online: https://goingmywayz.com/shallot-garlic-butter/