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Shallot butter medallions, ready for duty.

What’s better than butter? Not much. But here’s a way to make butter better.

In a couple of my recent cooking classes we steamed fish in parchment paper. For one of them, we made this amazing shallot butter that steamed in with the fish and made it really flavorful. Lucky for everyone, it’s super easy to make this:

2 sticks (8 oz) of unsalted butter at room temperature

shallots (I used 4 medium shallots)

2 cups white wine (I used sauvignon blanc)

1/2 t sea salt

fresh ground pepper to taste

handful of minced fresh herbs (recipe called for parsley, but I had cilantro so I used cilantro)

Simmer the shallots and wine together in a saucepan until reduced to about a 1/4 cup or so and allow it to cool. (I stuck it in the fridge for a few minutes.) Mix your salt, pepper, herbs and shallot reduction into your butter.

Shallot butter log

To make a log out of it, spread the butter in long row on some plastic wrap, then fold the wrap over the top of it so the butter is surrounded with the wrap. Squeeze and form into a log. Twist the ends, then pick it up by the ends with both hands and spin it. That will squeeze it into a tight log and you’ll be left with twisted sealed ends on the wrap. Chill thoroughly before attempting to unwrap or cut.

To use, just pull back the wrap and cut medallions. Delicious on just about anything.

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