Parsley-Shallot Butter From 'Prune'

By
Maggie Mariolis
Maggie Mariolis is a contributing writer at Serious Eats.
Maggie Mariolis

Maggie Mariolis is a freelance writer and recipe wrangler. A pastry gal by training, she spent three years at Food & Wine magazine.

Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
20141110-prune-hamburger-with-cheddar-on-english-muffin-eric-wolfinger.jpg
Photograph: Eric Wolfinger

This potent, lively compound butter from Gabrielle Hamilton's cookbook, Prune, dresses up her cheeseburger, but would be delicious in myriad applications, from dolloped on a piece of grilled swordfish to rubbed under the skin of a chicken before roasting. The recipe makes a lot, but it freezes well.

Recipe Facts

Active: 15 mins
Total: 15 mins
Makes: 2 1/2 cups

Rate & Comment

Ingredients

  • 2 garlic cloves, peeled
  • 3/4 cup peeled and coarsely chopped shallots
  • 2 cups picked-clean parsley leaves
  • 1 1/2 teaspoons salt
  • 1 pound unsalted butter cut into 1-inch cubes, at coolish room temperature

Directions

  1. In food processor chop garlic.

  2. Add shallots and chop finely

  3. Add parsley and salt, process to coarsely chopped, then add butter.

  4. Process to smooth and emerald green.

This Recipe Appears In

More Serious Eats Recipes