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Nutrition Facts
Serving Size 1 (9g) Recipe makes 25 servings
Calories 35
Calories from Fat 33		(92%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 445mg		18%
Potassium 16mg		0%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.2g		0%
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⁽⁰⁾ RATE IT NOW Print Recipe

By: riffraff
Mar 6, 2000

This butter can be used on escargot or on steak, scallops, fish. It's a really good versitile compound butter to make. Put a pat on top of any piece of meat and enjoy. Prep time does not include the time it takes to firm up.

SERVES 25 (change servings and units)

Ingredients

4 ounces butter, Softened
1/2 cup shallot, Finely chopped
4 cloves garlic
2 tablespoons fresh parsley, Chopped
1 1/2 tablespoons salt
1 teaspoon pepper

Directions

1
Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley.
2
Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper.
3
Form into a log and wrap in plastic wrap.
4
Place in freezer or refridgerator till firm and sold.