Shallot butter

Yield: 12 Servings

Measure Ingredient
1 cup Butter; softened
2 tablespoons Shallots; chopped
¼ teaspoon Worcestershire sauce
1 tablespoon Red wine
1 teaspoon Chopped parsley
1 teaspoon Garlic oil; * see note
1 teaspoon Black pepper; freshly ground
1 \N Salt and pepper; to taste

Combine butter, shallots, Worcestershire sauce, red wine, parsley, garlic-oil mixture and cracked pepper in mixing bowl; mix well, untill butter looks whipped and light. Season to taste with salt and white pepper, if desired. Serve at room temperature. Store leftovers in refrigerator (for about 1 week), can also be frozen.

Recipe By : St. Louis Post Dispatch Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 19:47:27 -0600 From: Roger White <zoneten@...> Serving Ideas : Use on any broiled meat; also good on French bread.

NOTES : *garlic oil reserved from Scallion Skewered Pepper Chicken recipe.

Nutr. Assoc. : 0 0 0 0 0 1563 0 0

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