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    Herb-Shallot Butter (& Variations)


    Source of Recipe


    The Grilling Book

    List of Ingredients




    4 tablespoons unsalted butter, softened
    1 tablespoon chopped mixed herbs (parsley and thyme)
    1 1/2 teaspoons minced shallot
    zest of 1/4 lemon, minced
    salt, pepper, lemon juice to taste

    Recipe



    Beat the butter to a smooth fluffy consistency. Add the remaining ingredients and beat until well combined. Correct the seasoning and set aside for a few minutes to an hour or more for flavors to blend. Taste and correct seasoning, if needed. To serve, place 1 tbl. butter on top of each serving of grilled steaks, fish or chicken breast before serving, or serve in small ramekin as dipping sauce. Makes 4 Tbl., enough for 4 servings.

    VARIATIONS: for 4 tbl of butter, use any of the following in place of the herbs and shallot and season to taste with salt and pepper.
    Garlic Basil: 1 or 2 cloves garlic, blanched, peeled and minced with 1 tbl. chopped fresh basil.
    Chili Butter: 1 tsp ground California or ancho dried chili, 2 tsp grated orange zest, 1 to 2 tbl. orange juice. Make this the day before for the deepest flavor.
    Ginger Lime Butter: 1 tsp grated or minced fresh ginger, zest and juice of 1/2 lime
    Red Pepper Butter: 1 1/2 tsp red pepper puree (cut a seeded and deveined red bell pepper into strips, then saute until soft, and force through a sieve to strain out the skins.

 

 

 

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