Shallot and garlic butter from The Best of Gourmet 1991 (page 213) by Gourmet Magazine Editors

  • shallots
  • garlic
  • Show all ingredients...

  • EYB Comments

    Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

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

  • Eat Your Books

    Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

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