Barbecue Butter

By lianbl88

Tenney Flynn, GW Fins Restaurant, New Orleans, Louisiana, Coastal Living

JUNE 2008

Ingredients

• 8 garlic cloves, minced
• 1 pound butter, softened and divided
• 1/3 cup finely chopped shallots
• 1 tablespoon paprika
• 2 tablespoons fresh lemon juice
• 2 tablespoons cold veal stock (optional)
• 2 tablespoons chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground red pepper
• 1 teaspoon Worcestershire sauce

Preparation

Step 1

Combine garlic and 1 tablespoon butter in a microwave-safe bowl. Cover with plastic wrap, microwave on high 2 minutes or until soft, and let cool. Repeat with shallots and 1 more tablespoon butter.

Beat remaining butter at medium speed with a mixer until light and fluffy. Add garlic butter, shallot butter, and remaining ingredients; beat until combined. Form into a 1 1/2-inch-thick log. Chill until firm. (Remaining butter can be stored in the freezer for 1 month.)