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.)