ROSEMARY SHALLOT BUTTER

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Rosemary Shallot Butter image

From the Foodcourt column, Weekend magazine. Store this refrigerated for upto 1 week or frozen for upto 2 months. Rosemary, parsley, chives and garlic butters go well with potatoes, rice, beef, veal and chicken. The yield is a guesstimate.

Provided by Charishma_Ramchanda

Categories     Spreads

Time 25m

Yield 75 gms. rosemary shallot butter

Number Of Ingredients 5

50 g unsalted butter, softened
4 shallots, finely chopped
4 tablespoons rosemary, chopped
salt
black pepper

Steps:

  • Combine everthing together.
  • Mix well and refrigerate for upto 1 week or frozen for upto 2 months.
  • Enjoy this with red meat.

Nutrition Facts : Calories 5.7, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.4, Sodium 0.2, Carbohydrate 0.2

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