Classic Shallot Butter Recipes

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SHALLOT BUTTER



Shallot Butter image

Categories     Condiment/Spread     Dairy     Quick & Easy     Shallot     Bon Appétit

Yield Makes about 2 1/4 cups

Number Of Ingredients 2

1 1/2 cups butter
1 cup finely chopped shallots (about 6 ounces)

Steps:

  • Combine butter and shallots in small saucepan. Stir over low heat until butter melts. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, stir over low heat until butter melts; keep warm.)

SHALLOT-THYME BUTTER



Shallot-Thyme Butter image

Compound Butters can be stored, well wrapped, in the freezer for two or three weeks.

Yield makes 8 tablespoons (1/2 cup)

Number Of Ingredients 6

8 tablespoons (1 stick) unsalted butter, softened slightly
1/4 teaspoon fresh thyme leaves
10 chives, minced
1 shallot, minced
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

Steps:

  • Cream the butter with a fork, integrating all the ingredients, using about 1/2 teaspoon each of salt and pepper. Taste and add more of any ingredient you deem necessary
  • Compound butters can be made with any seasoning you like: mustard, garlic, ginger, chiles, vinegar, or citrus juice and zest, just to name a few. In good weather, you can easily experiment with adding the fresh herb of your choice chervil is especially nice, as are dill and parsley.

SHALLOT AND GARLIC BUTTER



Shallot and Garlic Butter image

Categories     Condiment/Spread     Dairy     Garlic     Chill     Pan-Fry     Shallot     Gourmet

Number Of Ingredients 4

6 unpeeled garlic cloves
1/4 cup vegetable oil
1/2 cup thinly sliced shallot
1 1/2 sticks (3/4 cup) unsalted butter, softened

Steps:

  • In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.

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