Shallot Butter
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put eight oz.
- of roughly minced shallots in the corner of a clean towel, and wash them quickly in boiling water.
- Cool, and press them heavily.
- Then pound them finely with their own weight of fresh butter and strain through tammy.
- This butter accentuates the savour of certain sauces, such as Bercy, Ravigote, &c.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Cutting board
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Sieve