[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.
Read more: Cookbook Review: 'Prune' is an Essential, Surprising Resource for Serious Cooks
- Yield:Makes 2½ cups
- Active time: 15 minutes
- Total time:15 minutes
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
Cookbook Review: 'Prune' is an Essential, Surprising Resource for Serious CooksAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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