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Shallot, thyme and citrus butter recipe
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This shallot and thyme butter will make your kitchen smell amazing. It's so simple to make, yet tastes so special: Try spreading it on toasted sourdough and serving with Christmas day starters like chicken liver parfait or potted crab. See method
Ingredients
- 70g butter
- 1 echalion shallot, finely diced
- 3 fresh thyme sprigs, leaves picked
- 1 lemon zested
- ½ orange zested
Each serving contains
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Energy
220kj
54kcal
3%
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Fat
6g
8%
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Saturates
4g
19%
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Sugars
0g
0%
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Salt
0g
0%
of the reference intake
Carbohydrate 0.3g
Protein 0.1g
Fibre 0.1g
Method
- Melt 20g of the butter in a small saucepan over a low heat. Add the diced shallot and cook gently for 5-7 mins until softened but not coloured.
- Add the leaves from the thyme sprigs for the final 1 min. Remove from the heat to cool completely.
- Meanwhile, add the remaining 50g of butter to a bowl with the zests of lemon and orange; season. Add the shallot mixture and mix well using a wooden spoon.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Christmas side dishes