Shallot and Garlic Butter

By The Canadian Living Test Kitchen

45 people added this to their Recipe Box

This recipe makes 3 mini-logs servings

More great recipes from this menu:

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).

Ingredients

1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
2 shallots , finely chopped2 2shallotshallots, finely chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 cup dry white wine 1/4 1/4cup cupdry white wine
2 tbsp Dijon mustard 2 2tbsp tbspDijon mustard
1 cup butter , softened1 1cup cupbutter, softened
3 tbsp chopped fresh parsley 3 3tbsp tbspchopped fresh parsley or basil or tarragon

Preparation

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.)

Additional information :

Variation
Red Pepper, Chili and Lime Butter: In large nonstick skillet, heat 1 tbsp (15 mL) extra-virgin olive oil over medium heat. Add 1/4 cup (50 mL) minced red onion; 2 cloves garlic, minced; 1/2 tsp (2 mL) each salt and pepper; and 1/4 tsp (1 mL) chili powder. Cook until onion is softened, about 2 minutes. Transfer to bowl; let cool. Add 1 cup (250 mL) butter, softened; 3 tbsp (50 mL) chopped fresh parsley; 2 tbsp (25 mL) finely chopped roasted red pepper; and 1 tbsp (15 mL) grated lime rind to bowl. Mash with fork until combined. Shape and refrigerate as above.

Source : Canadian Living Magazine: January 2003