Classic Shallot Butter Recipe

Shallot butter
Edsel Little / Flickr
Ratings (10)
  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Yield: 1 lb. butter (32 portions)
Nutritional Guidelines (per serving)
102 Calories
12g Fat
0g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 lb. butter (32 portions)
Amount per serving
Calories 102
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 30mg 10%
Sodium 2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shallot butter is a fantastic addition to steaks, fish, baked potatoes or just melting over grilled vegetables. Grilled asparagus adorned with a pat of shallot butter is especially wonderful.

Typically compound butter is rolled into cylinders and chilled or even frozen, and then slices or pats are served on steaks, fish or vegetables.

Ingredients

  • 1 lb. (4 sticks) unsalted butter
  • 1 large shallot (or 2 medium shallots)
  • 3 tbsp. lemon juice (about one lemon's worth)

Steps to Make It

  1. Peel and finely chop the shallot. You should end up with about 3 tbsp. in total.

  2. In the bowl of a stand mixer fitted with the paddle attachment, soften up the butter for a couple of minutes on low speed.

  3. Add the lemon juice and chopped shallot to the butter and continue mixing until the shallots are fully incorporated.

  4. Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.

  5. Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.

  6. Chill or freeze until needed.