Serve this compound butter with seafood, or as a spread for bread or baked potatoes.

Julia Dowling Rutland
Recipe by Coastal Living May 2004

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Yield:
Makes 1 1/2 cups
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Ingredients

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Directions

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  • Process shallots in food processor until finely chopped. Add butter; process until well blended. Add remaining ingredients. Pulse until basil is finely chopped and evenly distributed.

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  • Roll mixture into a 1-inch log on wax paper. Wrap and chill until firm. Cut into 1/4-inch slices. Place a slice on each serving of fresh, cooked fish.

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