Shallot Butter Food

RUNNER BEANS WITH SHALLOT BUTTER

Steps:

• Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.
• Melt the butter with the oil in a medium-sized frying pan over a low to medium heat. Tip in the shallots and fry them gently for about 8 minutes, or until soft and very slightly coloured. Stir occasionally.
• Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender. Drain well.
• Turn up the heat under the frying pan and add the sugar and vinegar to the shallots. Stir well and then leave to bubble for 1 minute. Toss the beans and the buttery shallots together, either in the frying pan or saucepan, depending on size. Serve in a warmed dish.

HALIBUT WITH SHALLOT BUTTER SAUCE

Steps:

• Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce.
• Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod®, salt and pepper, and a tablespoon of fish cooking liquid.
• Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.

BAKED SALMON WITH LEMON SHALLOT BUTTER SAUCE

Steps:

• Pre-heat oven to 375F.
• Place salmon on foil-lined baking sheet (makes for easy clean-up!).
• Coat salmon in olive oil. Add a few dashes of lemon pepper and salt, evenly distributing over fish. Place fish in oven.
• Chop/mince garlic and chop shallot finely and place in small pan.
• Add lemon juice, lemon zest, and butter to the pan. Cook over medium heat for a few minutes, to soften shallots. Reduce heat and keep warm until fish is done.
• When fish is cooked, transfer to plates and pour the shallot butter over it.

MARJORAM SHALLOT BUTTER

Steps:

• Heat 1 tablespoon of butter in a small saucepan over medium heat.
• Add the shallots and season with a pinch of salt.
• Sauté until soft, but do not brown.
• Add the vermouth, and simmer until the pan is almost dry.
• Set aside to cool completely.
• Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.
• Scrape down the sides.
• Add the marjoram and pepper, and beat to incorporate, scraping down the sides.
• Add the cooled shallot mixture and beat to combine.
• Taste for salt and pepper.
• Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

CLASSIC SHALLOT BUTTER

Steps:

• Gather the ingredients.
• Peel and finely chop the shallot. You should end up with about 3 tablespoons in total.
• In the bowl of a stand mixer fitted with the paddle attachment, soften up the butter for a couple of minutes on low speed.
• Add the lemon juice and chopped shallot to the butter and continue mixing until the shallots are fully incorporated.
• 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.
• 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.
• Chill or freeze until needed.

SHALLOT BUTTER

Steps:

• In a small saucepan set over medium heat or cooler area of a grill, combine butter, shallots, and oregano; melt. Stir in the wine and lime juice. Set butter aside until ready to use.

SHALLOT BUTTER

Steps:

• Combine butter and shallots in small saucepan. Stir over low heat until butter melts. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, stir over low heat until butter melts; keep warm.)

SHALLOT AND GARLIC BUTTER

Steps:

• In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.