Shallot and Garlic Butter Shallot and Garlic Butter

Shallot and Garlic Butter Image by: Shallot and Garlic Butter Author: Canadian Living

Flavoured butters are some of the easiest gifts to make and will be much appreciated when you include gift tags outlining their possibilities: slice and melt over fish or steak, blend into mashed potatoes or vegetables, toss with pasta or rice, or melt and pour over sautéed shrimp (one of the mini-logs is enough for 1-1/2 lb/750 g large shrimp).

  • Portion size 3 servings
  • Credits : Canadian Living Magazine: January 2003


  • 1 tablespoon extra-virgin olive oil
  • 2 shallots finely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup dry white wine
  • 2 tablespoons Dijon mustard
  • 1 cup butter softened
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped basil
  • 3 tablespoons chopped tarragon


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.)

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Shallot and Garlic Butter