Cookbook:Beurre à la bourguignonne
- ½ cup butter
- 2 Tbs. shallots or green onions
- 1 to 3 cloves garlic, mashed or grated with a micro plane
- 2 Tbs. parsley, chopped
- salt and pepper
- Cream the butter until it is very soft.
- Beat the shallots, garlic and parsley into the butter.
- Season to taste with salt and pepper.