Shallot-Herb Butter
By America's Test KitchenPublished on March 25, 2014
Time
20 minutes
Yield
Serves 4 to 6 (Makes about 1/2 cup, enough for 3 pounds steak)
Ingredients
4 tablespoons unsalted butter, softened2 tablespoons minced shallot 2 tablespoons minced fresh parsley 1 garlic clove, minced¼ teaspoon salt ¼ teaspoon pepper
Before You Begin
The butter can be prepared up to 48 hours in advance. If the butter is cold, place it on the steaks after grilling; if the butter is at room temperature, place it on the steaks after they have rested.
Instructions
- Combine all ingredients in medium bowl. Divide butter evenly among steaks and serve.
Time
20 minutesYield
Serves 4 to 6 (Makes about 1/2 cup, enough for 3 pounds steak)Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons minced shallot
2 tablespoons minced fresh parsley
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon pepper
Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons minced shallot
2 tablespoons minced fresh parsley
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon pepper
Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons minced shallot
2 tablespoons minced fresh parsley
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon pepper
Why This Recipe Works
A good compound butter recipe offers a simple way to dress up grilled meats. Shallot, garlic, and parsley mashed together with butter make a classic combination.
Before You Begin
The butter can be prepared up to 48 hours in advance. If the butter is cold, place it on the steaks after grilling; if the butter is at room temperature, place it on the steaks after they have rested.
Instructions
- Combine all ingredients in medium bowl. Divide butter evenly among steaks and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments