Parsley-shallot butter from Prune (page 467) by Gabrielle Hamilton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on July 03, 2023

    This is the first recipe I am making from Prune. I made a 1/4 recipe using 1 stick of butter. I plan on using it on a beautiful bone in rib eye for date night and also for the burger recipe on 4th of July. I was concerned that the raw onion taste would be too strong but I used it on the steak as it left the pan and it was a perfect accent for my high end rib eye steak.

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