CARMELIZED SHALLOT BUTTER

CARMELIZED SHALLOT BUTTER Yields about 1/4 cup, enough for 3 batches of roasted vegetables.

CARMELIZED SHALLOT BUTTER
CARMELIZED SHALLOT BUTTER

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3.5

    TBS. Unsalted butter, softened

  • 1

    large shallot, finely diced (1/3 cup)

  • 1/2

    tsp. chopped fresh thyme

  • 1/2

    tsp. finely grated lemon zest

  • Kosher salt and freshly ground black pepper.

Directions

Heat 1 Tbs. Butter in the small saucepan or the skillet over medium –low heat until melted. Add the shallots and cook, stirring frequently, until deeply browned, 8-10 minutes. Remove from the heat and stir in the thyme. Cool completely. In a small bowl, combine the shallot mixture with the remaining 2.5 Tbs. butter and the lemon zest. Stir to blend well. Lightly season to taste with salt and pepper. Scrape the butter onto a small piece of plastic wrap, mold into a log shape, and wrap in the plastic. Refrigerate until ready to use. Toss about one third of the butter (a generous TBS) with a batch of vegetables after roasting.

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