From The Cook's Illustrated Cookbook, 2011, page 380, in the recipe for "Steak Frites" and appearing in Cook's Illustrated in January 2007. Prepared for dinner on Sunday, August 26, 2012.Makes ¼ cup, enough for 2 one-pound rib-eye steaks and 2 large baked potatoes.
4 tablespoons unsalted butter
1 garlic clove
¼ teaspoon salt
¼ teaspoon pepper
- Remove the butter from the refrigerator to soften at room temperature.
- Mince the shallot and garlic.
- Mince the fresh parsley and fresh cloves, making 1 tablespoon of each.
- Combine all ingredients in a bowl.
|Minced shallots, garlic, chives, and parsley and mixed with softened butter, some salt, and pepper.|