Chef Paulette's Sun-dried Tomato & Parsley Butter - WSMV News 4

Chef Paulette's Sun-dried Tomato & Parsley Butter

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1 stick unsalted butter

1 shallot, minced

1/4 cup dry white wine

1/4 cup sun-dried tomatoes, minced

1/4 cup fresh Italian parsley, leaves only, minced

salt & pepper to taste

Leave butter out to get soft and at room temperature. Place the butter in a medium mixing bowl and stir to soften. In a small saucepan heat the shallot and wine and cook gently until wine evaporates. Transfer shallot to a plate to cool for a few minutes.

Add the sun-dried tomato, parsley, and shallots to the butter. Season with salt & pepper. Mix well to combine all ingredients evenly.

Place butter near the longest bottom end of a foot-long plastic wrap sheet. Start to roll up the plastic over the butter and once covered with plastic shape butter into an even log. Continue wrapping and shaping until well-formed. Fold over or twist ends of wrap. Refrigerate until butter is firm. Spread pats of flavored butter on bread or crackers, biscuits, melt on meats or fish or vegetables, or stir into mashed potatoes


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