Excuse me, pass the butter my way please! Yes, I’m a southern gal and I love butter. Or as some say, buttah. It is so stereotypical, probably because of Paula Deen. However it does not matter how the connection between butter and the south was made. What matters is how good it is, either plain or flavored. Shallot Herb Butter is the latest one I made to use the fresh herbs in my garden.
I also made it because a cookbook arrived. The nice folks at The Harvard Common Press sent a copy of Flavored Butters
by Lucy Vaserfirer to me. They asked if anyone would like a copy for review and I jumped at the opportunity. I’ve always enjoyed compound butter and have shared recipes for lemon clarified butter and a butter thyme pasta dish. The thought of having a cookbook solely about butter made me smile.
The cookbook has more than recipes. It begins with the basics and covers molding and shaping plus clarifying and browning butter. The recipes are divided into two chapters; savory and sweet. I looked at every one from front to back and back to front. There were many that caught my attention. My copy has several pages flagged. The one I had to make first is the Shallot Herb Butter. I adore fresh herbs and it called to me the loudest.
Shallot Herb Butter can be used on many foods. First there is bread. Slather it on a slice of a fresh baked baguette, French, or basic white bread:
It also would be wonderful on vegetables. I immediately thought of haricot verts. Blanch them for a few minutes then finish them in a pan with a big dollop:
There are many possibilities for this butter. I also thought of shaping it into a log and then rolling hot grilled corn on it. Oh, then dipping it into grated Parmigiano Reggiano. You could put a pat of it on top of a steak right after you take it off the grill. The butter would melt and the shallots and herbs would become fragrant. It would add so much flavor to the steak.
Do I recommend the cookbook? Yes, I do. It is a great resource to have on hand when you want to add a nice touch to something ordinary. Make your next meal a little fancier with Flavored Butters. You can order a copy from Amazon by clicking on the photo of the book:
How often do you use butter? Is it a daily thing or only for special recipes? It is almost daily for me. It may become daily since I have so many new recipes to try.
Shallot Herb Butter
Ingredients
- 8 tablespoons unsalted butter 1 stick, softened
- 1 small shallot minced
- 1 tablespoon minced flat-leaf parsley
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt or to taste
- Generous pinch of freshly ground black pepper
Instructions
-
Blend together the butter, shallot, parsley, thyme, rosemary, salt, and pepper in a medium-sized bowl. Form into a log and refrigerate until firm before slicing or serving, or use another shaping method.
Recipe Notes
Recipe ©copyright 2013 Lucy Vaserfirer from the Flavored Butters cookbook. Used with permission by The Harvard Common Press.
Disclosures: I received a copy of the Flavored Butters cookbook at no charge from the publisher, The Harvard Common Press. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post. This post contains affiliate links.
Paula @ Vintage Kitchen says
I used to make shallot thyme butter a long time ago, and serve it with beef tenderloin. I do use it for corn sometimes. Love shallots in general, my favorite vegetable from the onion family. And this butter is perfect for so many things Renee!
Renee says
Thanks Paula. I’m waiting for the weekend to use some of the butter on filets I’m planning to grill. I can’t wait to take a bite when it’s ready.
Anita at Hungry Couple says
Sigh… With the exception of baked goods, we gave up butter in favor of the healthier olive oil a long time ago. But there’s always a place in our hearts for buttah! 🙂
Renee says
I don’t think I could give up butter entirely for cooking. Everything in moderation.
Diana @GourmetDrizzles says
Just lovely! I adore shallots… and butter, so this one should be a keeper. Back in my B&B days we used to make flavored butter, but haven’t since. Thanks for the reminder!
Renee says
Thanks Diana! Shallots are always in my pantry. I use them as often or more than onions.
Linda | The Urban Mrs says
Oh lala – I can’t imagine how wonderful this must be! I enjoy having shallots and butter, but never tried the combo – must be flavorful. Yum!
Renee says
Very flavorful. I had it on some warm bread and I have to admit I ate more bread at dinner than I have in a long time.
Jen @JuanitasCocina says
HOW did you make the spoon do that? 😉
Renee says
The butter was cold out of the fridge. I scooped out some to go on top of the beans then I stuck the spoon in the dish with the butter. It stood up all on its own. It isn’t leaning on the pan either. It might look that way but it was standing almost straight up.
Helene Dsouza I Masala Herb says
I have to confess I used to hate butter but then I was introduced to garlic butter and onion butter and since that I can see the world with different eyes. I got an idea now, so I am off to my kitchen making dinner. Thank you Renee!
Renee says
Thanks Helene!
Kayle (The Cooking Actress) says
I.LOVE.BUTTER.
AND OH MY LORD I NEED THIS IN MY LIFE.
*shiver of food happiness*
Renee says
Thanks Kayle! Glad I could give you a moment of food happiness.
Kim Bee says
I love this. Shallots are my fave. I always say it like Curtis Stone, with the whole accent and all. This is my fave type of butter.
Renee says
I’ll have to check out how Curtis Stone says shallot. I haven’t heard him say it before.
Jennie @themessybakerblog says
Buttah, baby! I’m not Southern, well, technically I suppose I am, but I don’t count Maryland, but I love me some butter. This herb butter looks perfect. I’ll take some on my green beans, please!
Renee says
Thanks Jennie! I’ll count you as Southern. Bonus points for being a buttah lovah.