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
- 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.
- Add butter and parsley to bowl; mash with fork until combined.
- 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.)
- Prep Time: :04
- Cook Time: :10
- Category: Condiment
- Method: Stovetop / Refrigerator