Try this Shallot-Parsley Butter recipe, or contribute your own.
Suggest a better descriptionHeat 1/2 tablespoon butter in small skillet over medium-low heat. Add shallot and cook until soft, 1 to 2 minutes. Add white wine and cook until liquid has evaporated, about 30 seconds. Remove from heat and stir in salt. Cool completely. Place remaining butter in a medium bowl. Add shallot mixture and parsley. Smash with back of fork or wooden spoon until well combined. Transfer butter mixture to sheet of parchment or wax paper. Roll into a 1-inch-wide log. Refrigerate until ready to use. Makes 1 (5-ounce, 7-by-1-inch log), enough for 36 canapes or tea sandwiches. Source: "Newsday - 06-10-1999" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "Clarkson Potter, $35" Per serving: 25 Calories (kcal); 3g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 7mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from "Martha Stewarts Hors DOeuvres Handbook" by Ma Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 36 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.5mg | 1 % | |
Potassium 4.3mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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