Brandy Butter for Steak, Pork or Seafood
Created by Kchurchill5 on June 4, 2012
- Servings: 8-16
- Prep Time: 5m
- Cook Time: 1m
- Recipe #5627
Ingredients
- 1/2 pound unsalted butter (2 sticks), softened
- 1 to 1 1/2 ounces brandy
- 1 1/2 garlic cloves, minced very fine
- 1 teaspoon shallot, grated
- 1 teaspoon stone ground or dijon mustard
- 1/4 cup parsley, fine chopped
- 1/2 tablespoon fresh ground pepper
How to Make
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Step 1: Butter ... Add everything to a small bowl and mix well. Make sure to grate the shallot over the bowl to get some of the juice. Start with 1 oz of the brandy, you can add more according to your taste. NOTE: If you don't have brandy in house, but one of those tiny bottles (like you get on airplanes); that will give you enough for the recipe without having to buy a large bottle.
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Step 2: Roll ... Add the butter to a piece of plastic wrap and spread out like a log. Use the plastic wrap to roll up the butter and then twist the ends creating a log. Refrigerate until firm and ready to use.
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Step 3: Serve ... Cut a slice of the butter and top each steak as soon as it comes off the grill or out of the oven. Cover and let them rest and let the butter melt before serving. As I said, this is also wonderful on pork, veal and even scallops. You can also melt the butter and drizzle as a sauce; or let it soften and brush as they cook.
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Step 4: And - this freezes very well. Just wrap in parchment and put in a freezer bag and it will stay up to 3 months. ENJOY!
Nutritional Facts
- Serving Size: 1 (30.9 g)
- Calories 202
- Total Fat - 22.4 g
- Saturated Fat - 4 g
- Cholesterol - 3.3 mg
- Sodium - 177 mg
- Total Carbohydrate - 0.9 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 0.3 g
- Calcium - 9 mg
- Iron - 0.2 mg
- Vitamin C - 2.7 mg
- Thiamin - 0 mg