Serving Size: 8
1 pound butter
3 ounces shallot -- finely diced
3 ounces garlic -- finely diced
1 ounce freshly squeezed lemon juice
1 ounce veal jus, cold (optional)
2 tablespoons fresh rosemary leaves -- chopped
1 1/2 teaspoons chopped fresh thyme
1 dash cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 teaspoon L&P
1 1/2 teaspoons salt
1 tablespoon paprika
1/4 pound butter
- Melt 1/4 pound butter in a small saucepan and sweat the garlic and shallots covered on low heat until soft - about 15 minutes. Spread out on a pan and cool in the refrigerator.
- Place butter in the mixer with the paddle and whip until light. Add all ingredients and mix until incorporated.
- Roll in 1/2 # logs in parchment paper or plastic wrap and refrigerate or freeze.