Garlic Butter

1. 1

   Heat the olive oil in a small pan and cook the garlic and shallots gently until soft but not brown.

2. 2

   Pour in the white wine and lemon juice, bring to a boil, and cook until almost evaporated.

3. 3

   Cool completely, then beat with the softened butter and parsley until blended.

4. 4

   Refrigerate or freeze.

5. 5

   Double or triple the amounts if you like, and keep a roll of this delicious butter frozen for future use.

* Per serving · 4 servings · Values may vary.

No additional tips available.