GARLIC BUTTER |
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This butter is wonderful on steaks, for barbecues, to saute shrimp, make garlic bread and to prepare escargots. |
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| 1/2 lb. | Butter, softened | 227 g | |
| 2 tbsp | Fresh parsley, finely chopped | 25 mL | |
| 1 | Shallot, finely chopped | 1 | |
| 5 | Garlic clove, minced | 5 | |
| Juice of 1/4 lemon | |||
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In a mixing bowl, mix together all the ingredients. This butter will keep frozen for 3 months. |
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