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.
- 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
In food processor chop garlic.
Add shallots and chop finely
Add parsley and salt, process to coarsely chopped, then add butter.
Process to smooth and emerald green.