Sauce recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4518855

Beurre à la Bourguignonne (Garlic Scallion Butter)

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518855

License: CC BY-SA 4.0 · Wikibooks contributors

#french #recipes for sauces and condiments #recipes using butter #recipes using garlic #recipes using parsley #recipes using pepper #recipes using salt #recipes using shallot #recipes without cooking time #recipes without servings #very easy
Sauce

Ingredients

Scale
  • ½ cup butter
  • 2 tbsp chopped shallots
  • 1–3 cloves garlic, mashed or grated with a microplane
  • 2 tbsp parsley, chopped
  • Salt
  • Pepper

Directions

  1. Cream the butter until it is very soft.
  2. Beat the shallots, garlic and parsley into the butter.
  3. Season to taste with salt and pepper.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.