Beurre à la Bourguignonne (Garlic Scallion Butter)
Beurre à la Bourguignonne is a soft French compound butter built on garlic, shallots and parsley. Mashing the garlic or grating it on a microplane matters here, because it breaks the cloves down so finely that no raw chunks bite through the butter. The shallots add a gentler, sweeter edge than onion would. Spread it on bread, or melt it over grilled meat, fish or vegetables.
Instructions
Put the butter in a bowl and work it with a spatula or wooden spoon until it is very soft and smooth, with no firm lumps left.
Add the chopped shallots, the garlic and the chopped parsley. Beat them into the butter until the flecks of green and the garlic are spread evenly through it.
Season with salt and pepper, tasting a little as you go. Add more garlic or salt if the butter tastes flat, then use it or chill it until needed.
Make it personal.
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