Shallot-parsley Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 36 | Servings | |||
INGREDIENTS
| 8 1/2 | T | Unsalted butter, room |
| temperature | ||
| 3 | T | Minced shallot |
| 1 | T | Dry white wine |
| 1 | t | Kosher salt |
| 1 | T | Finely-chopped flat-leaf |
| parsley |
INSTRUCTIONS
Heat 1/2 tablespoon butter in small skillet over medium-low heat. Add shallot and cook until soft, 1 to 2 minutes. Add white wine and cook until liquid has evaporated, about 30 seconds. Remove from heat and stir in salt. Cool completely. Place remaining butter in a medium bowl. Add shallot mixture and parsley. Smash with back of fork or wooden spoon until well combined. Transfer butter mixture to sheet of parchment or wax paper. Roll into a 1-inch-wide log. Refrigerate until ready to use. Makes 1 (5-ounce, 7-by-1-inch log), enough for 36 canapes or tea sandwiches. Source: "Newsday - 06-10-1999" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "Clarkson Potter, $35" Per serving: 25 Calories (kcal); 3g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 7mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Ma Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 7.2mg
Sodium: 52.7mg
Potassium: 4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g