Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 Pounds unsalted butter

  3. 2 Pounds salted butter

  4. 1 Cup garlic -- fresh peeled

  5. 1 Cup shallots -- fresh peeled

  6. 1 Bunch Italian parsley

  7. 1 Teaspoon cayenne pepper

  8. 1 Tablespoon kosher salt

Instructions Jump to Ingredients ↑

  1. Soften the butter and place it in a 20 quart mixing bowl. Peel and finelychop the shallots and garlic, add to the butter. Wash and de-stem theparsley, chop fine and add to the butter with the remaining ingredients. Mixuntil incorporated and fluffy. Roll in plastic wrap to form 1 1/2 inch logs10 inches long. Date, label and freeze for future use. Can be used forgarlicbread, escargot of to top grilled meats or fish. Defrost for 1 hour beforeslicing into medallions. It is best to remove to plastic wrap before slicingso none winds up embedded in the butter after slicing.


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