Parsley Shallot Butter



I was searching at the Farmers Market for shallots and unable to find any so I finally asked one of my favorite vendors.  He pointed to containers on the table filled with what appeared to be red onions.

Shallots!  Shallots the size of baseballs!  It’s a cook’s dream…I only have to peel three shallots instead of thirty.  Either Gilligan’s Island radioactive vegetable seeds have been distributed, or they’re the result of using the incredible Cowsmo manure fertilizer from Wisconsin.




Shallots are in the allium family and the bulbs generally grow 2-3 cloves the size of your thumb (usually…).  They’re often used in vinaigrettes and salads because they contribute allium flavor but are milder than onions or garlic.  They’re also delectable when pickled or roasted.

Martha Stewart has a recipe for Shallot Parsley butter in her Hors d’Oeuvres Handbook, but she sautés the shallots and deglazes them with white wine.  This sounds tasty too, but at the moment I like a little pique of the raw shallot in the butter.




This savory spread would go well with:

  • sandwiches and canapés with smoked or grilled lamb, beef or pork
  • baked or mashed potatoes
  • pasta
  • fish
  • grilled corn
  • eggs
  • steamed vegetables




Parsley Shallot Butter

Prep Time: 15 minutes


Soften to room temperature:

1 stick Butter

Mash in a bowl or mix in a food processor:

2 Tablespoons Shallot, minced

1-2 Tablespoons Parsley, finely chopped

the softened Butter

Optional: pinch of lemon zest

Mix until combined.

This can be made 3-4 days in advance and stored in the refrigerator, or rolled in a log, wrapped in plastic wrap and frozen. 




On the left is the Smoked Pork Tenderloin with Parsley Shallot Butter and Star Anise Pickled Red Onions.


IMG_3580 copy



3 thoughts on “Parsley Shallot Butter”

  • This looks great — I have parsley and shallots from my CSA on hand now. My shallots are the size of red onions too!

  • Ahh well, I have the smaller-than-thumb-size version at the moment.
    Instilled with inspiration, I shall get peeling.
    Thank you, my dear.

Leave a Reply

Your email address will not be published. Required fields are marked *