This recipe should come with a warning label. It was so good that I put it on everything and ate a month’s worth of butter in a few days. So I won’t be making shallot butter often, but it really is delicious. Especially on any kind of baked potatoes. Or roasted vegetables (I put it on before roasting). Or melted over grilled meat or fish.
Many studies indicate that there is a reduced cancer rate among populations that eat diets high in alliums like shallots. While this butter is mouth-watering, a healthier way to get some extra alliums in your diet is to peel and roast shallots with a drizzle of avocado oil and a sprinkle of sea salt (425 degrees for 20 to 30 minutes).
Mustard Butter with Lemon Zest and Shallot
Source: Vegetable Literacy by Deborah Madison
1/2 cup butter, at room temperature
grated zest of one lemon
2 teaspoons mustard
2 tablespoons parsley, finely chopped
1 large shallot, finely diced
Beat butter with a few pinches of sea salt until smooth. Add remaining ingredients and mix well.
On day 36 of this 365 day project, I ate my daily five (including some more delicious coconut). Did you enjoy yours?