Shallot-parsley butter

36 servings

Ingredients

Quantity Ingredient
8½ tablespoon Unsalted butter; room temperature
3 tablespoons Minced shallot
1 tablespoon Dry white wine
1 teaspoon Kosher salt
1 tablespoon Finely-chopped flat-leaf parsley

Directions

Heat ½ 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@..." 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; ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Ma Converted by MM_Buster v2.0n.

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