Shallot and herb butter

Shallot and herb butter
Why shallots : Using shallots instead of chives intensifies the flavour of the herb butter. The slightly sweet flavour of the shallot neutralises the somewhat bitter aftertaste of the herbs.
Category : Vegetarian
Type of dish : Barbecue, Sauces or dressings
Number of servings : 4
Cooking time : 15 minutes
Ingredients : 2 shallots
250 g butter
40 g parsley
35 g chervil
15 g basil
20 g leaf celery
½ lemon
1 teaspoon coarse mustard
Salt and pepper
Preparation :
How to prepare : Peel, half and finely chop the shallot. Finely chop the herbs. Mix mustard and lemon juice with the softened butter. Season with salt and pepper. Mix the shallot and finely chopped herbs through the butter.
Use with : Serve spread on French bread at a barbecue or to garnish meat/fish/vegetables
Tips : • Always use a sharp knife to chop fresh herbs so the fine aromas are not lost. Do not over-chop the herbs - this also results in a loss of flavour.
• Prepare the herb butter a day before needed so the flavours have time to develop. Do not store in the fridge, but covered with cling film at room temperature.