Equipment
Ingredients
Base
- 250 g unsalted butter, softened to room temperature
Aromatics and Seasoning
- 40 g shallot, peeled
- 15 g fresh flat-leaf parsley, washed and completely dried
- 5 ml lemon juice, freshly squeezed, room temperature
- 3 g sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Mince the shallot as finely as possible on the cutting board using the chef's knife.
Chop the completely dry flat-leaf parsley very finely.
Place the softened butter into the mixing bowl and beat vigorously with the spatula until completely smooth and creamy.
Add the minced shallot, chopped parsley, lemon juice, sea salt, and black pepper to the butter. Fold gently but thoroughly until evenly distributed.
Spoon the compound butter mixture onto the lower third of a sheet of parchment paper, shaping it into a rough log.
Fold the parchment paper over the butter and roll it away from you. Twist the ends tightly in opposite directions to compress the butter into an even, compact cylinder.
Transfer the wrapped butter log to the refrigerator and chill until completely firm.
Chef's Notes
- High-quality, European-style butter with a higher butterfat content (82 percent or more) yields a significantly superior mouthfeel and carries the aromatics beautifully.
- For an extra depth of flavor, macerate the minced shallots in the lemon juice for 10 minutes before folding them into the butter. This lightly cures the shallot and mellows its bite.
- When basting a steak, add a thick coin of this butter to the pan only in the last 60 seconds of cooking. Adding it too early will cause the shallot and parsley to burn.
Storage
Refrigerator: 1 week — Wrap tightly in parchment paper and then plastic wrap to prevent absorbing fridge odors.
Freezer: 3 months — Slice into individual coins before freezing for convenient portioning.
