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Butter: Shallot Herb Butter

Source of Recipe


From "Celebrate!" by Sheila Lukins






List of Ingredients



• 8 Tbsp (1 stick) unsalted butter, at room temperature
  
• 2 Tbsp finely chopped shallots
  
• 1 Tbsp finely chopped garlic
  
• 1 Tbsp chopped fresh flat-leaf parsley
  






Instructions



1. Melt 1 teaspoon of the butter in a skillet over low heat. Add the shallots and garlic and cook, stirring, until tender -- 3 to 4 minutes. Cool to room temperature.
   
   
2. Place the remaining butter in a small bowl and cream it until smooth. Add the cooked shallot mixture and the parsley, and stir well.
   
   
3. Mound the butter in the center of a large piece of wax paper. Cover the top of the butter with the paper and roll the butter into a log about 1 inch in diameter. Fold the ends of the paper under to seal and store in the refrigerator (for up to 1 week). For longer storage, double-wrap the log in aluminum foil and freeze for up to 2 months.
   
   Makes 1/2 cup.