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Chef Don's
Favorite Miscellaneous Recipes

Lemon Shallot Butter
Yield: 1 cup
1/2 lb. Butter, softened
2 Tbsp. Shallots, minced
juice of 1 Lemon
zest of 1/2 Lemon
1 Tbsp. Parsley, chopped
Salt and Pepper to taste
Combine all ingredients in a bowl. Pipe onto a pan or roll into a log and refrigerate until hard. Serve.
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