Free Recipe Shallot-Parsley Butter
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Shallot-Parsley Butter Recipe
8-1/2 tb Unsalted butter; room
-temperature
3 tb Minced shallot
1 tb Dry white wine
1 ts Kosher salt
1 tb Finely-chopped flat-leaf
-parsley
Shallot-Parsley Butter Preparation
Heat 1/2 tablespoon butter in small skillet over medium-low heat. Add shallot and cook until soft, 1 to 2 minutes. Add white wine and cook until liquid has evaporated, about 30 seconds. Remove from heat and stir in salt. Cool completely. Place remaining butter in a medium bowl. Add shallot mixture and parsley. Smash with back of fork or wooden spoon until well combined. Transfer butter mixture to sheet of parchment or wax paper. Roll into a 1-inch-wide log. Refrigerate until ready to use. Makes 1 (5-ounce, 7-by-1-inch log), enough for 36 canapes or tea sandwiches. Source: Newsday – 06-10-1999 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Copyright: Clarkson Potter, $35 Per serving: 25 Calories (kcal); 3g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 7mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Martha Stewart”s Hors D”Oeuvres Handbook by Ma Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 36
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