Shallot Butter Three Ways
Having a flavoured butter in the fridge means you can take dishes from 0-100 very quickly! These three variations each bring a different delicious flavour profile, and work with everything from steamed green vegetables to steaks.
Caramelised Shallot, Miso and Parmesan Butter
Preparation Time: 5 minutes
Cooking Time: 20 minutes
You’ll need:
250g soft unsalted butter
4 echalion shallots, finely sliced
Sea salt, to taste
50g miso paste
50g honey
50g Parmesan
What to do:
Cook the shallots in a little olive oil with the salt on a medium low heat for 20 minutes until caramelised.
Put the caramelised shallots and all of the ingredients into a food processor and blitz until smooth.
Shallot, Lemon and Herb Butter
Preparation Time: 5 minutes
You’ll need:
250g soft unsalted butter
60g of herbs (we like a mixture of basil, parsley and thyme)
2 cloves of garlic, crushed
Zest of 1 lemon
4 echalion shallots, peeled and roughly chopped
Sea salt, to taste
What to do:
Put all of the ingredients into a food processor and blitz until smooth.
Burnt Shallot, Chilli and Anchovy Butter
Preparation Time: 5 minutes
Cooking Time: 20 minutes
You’ll need:
250g soft unsalted butter
4 echalion shallots
6 anchovy fillets
4 red chillies
1 tsp smoked paprika
Sea salt, to taste
What to do:
Cook the shallots under the grill, or directly on a flame, until blackened.
Once cool enough, squeeze out of their skins and add to the food processor with all of the other ingredients. Blitz until smooth.
Recipes courtesy of UK Shallot
Melina - Assistant Editor
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