Tools of the Trade
- Large metal bowl
- Spatula
- Chef’s knife
- Plastic cutting board
Ingredients
- 2 sticks sweet cream unsalted butter
- 2 TBSP sweet cream unsalted butter (to sauté)
- 1 whole Shallot (both sides) *
- 1/2 Head curly parsley *
- 5 cloves of garlic*
- 2 TBSP Dreux Boys Creole Seasonings 1940 Medium
- 1 TSP Kosher Salt, Course
- *all items above are minced
Directions
- Caramelize the shallots in butter
- Turn down the heat, add the garlic & parsley
- Remove all ingredients to a bowl, let this cool about 30 minutes
- Combine sautéed ingredients, dry seasonings and room temperature butter, mix well
- Wet the countertop with a very damp rag or paper towel
- Stretch out the plastic wrap on the damp surface, about 15 inches wide
- Pour the butter out and shape it to the width that you want
- Roll it in the plastic wrap, twist the ends, then in foil
- Refrigerate about 2 hrs before you use it so it cuts well
- Once it takes shape and is firm, wrap in foil and store in fridge up to 2 weeks
What to use this butter on?
Add to steak, fish, pork chops, baked sweet potatoes or Russet, toast, sautéed vegetables
- Add this in place of regular butter if you want to punch that flavor up.
