Yields ½ cup
1 stick of salted butter, softened
½ tablespoon Italian flat-leaf parsley, minced
1 minced garlic clove
½ small shallot, minced
¼ teaspoon black pepper
1. Cream the butter in a small bowl.
2. Add the parsley, garlic, shallot, and black pepper. Mix well.
3. Spoon onto a sheet of plastic wrap and roll into a log.
4. Refrigerate until you’re ready to use the butter.
Parsley Shallot Compound Butter