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    Shallot Butter


    Source of Recipe


    St. Louis Post Dispatch

    List of Ingredients




    1 cup Butter; softened
    2 tablespoons Shallots; chopped
    1/4 teaspoon Worcestershire sauce
    1 tablespoon Red wine
    1 teaspoon Chopped parsley
    1 teaspoon Garlic oil
    1 teaspoon Black pepper; freshly ground
    1 Salt and pepper; to taste

    Recipe



    Combine butter, shallots, Worcestershire sauce, red wine, parsley, garlic-oil mixture and cracked pepper in mixing bowl; mix well, untill butter looks whipped and light. Season to taste with salt and white pepper, if desired. Serve at room temperature. Store leftovers in refrigerator (for about 1 week), can also be frozen.

 

 

 

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