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Parsley Butter

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Concentrated parsley butter with shallot, mushrooms and Kentucky country ham

Ingredients

Scale
  • 96 grams curly leaf parsley – about 2 bunches – chopped
  • 1 TBL water
  • 220 grams (2 sticks) unsalted high fat Irish butter – cut into tablespoons and chilled
  • 16 grams porcini or cremini mushrooms – diced to .4 inch cubes
  • 16 grams marcona almonds – finely ground
  • 4 grams freshly squeezed lemon juice
  • 6 grams sea salt
  • 20 grams dijon mustard
  • 34 grams blanched garlic – minced
  • 32 grams Kentucky country ham – brunoise into 3/32nd inch squares
  • 24 grams shallot – brunoise into 3/32nd inch squares

Instructions

  1. Reserve 10 grams of butter (about 1 pat) and set aside.
  2. Melt 20 grams of butter (about 1 tablespoon) in a small heavy bottom pot and saute the garlic until pale gold and fragrant
  3. Place the chopped parsley, ground almonds, lemon juice, sauteed garlic, mustard and salt into a blender
  4. Create a beurre monte by whisking together 1 tablespoon of water and the remaining butter over very low heat, constantly whisking and adding one tablespoon of butter at a time until it is combined. This prevents separation of the fats, water and solids in the butter
  5. Pour the melted butter in the blender and blitz on high speed until the parsley is pulverized. Wipe down the sides with a spatula and repeat blending two more times. Transfer the parsley butter to a bowl and set aside
  6. Place the reserved pat of butter into the pot used to saute the garlic and saute the mushrooms over lowest heat, stirring intermittently until caramelized – about 15 minutes and set aside
  7. Wipe out the pot and saute the shallots in a pat of butter over very low, gentle heat until very soft and translucent – about 30 minutes. Tip: when the pot is hot, move it almost completely off the flame and stir occasionally without leaving the shallots over direct heat
  8. Fold the shallots, mushrooms and ham into the parsley butter, then cover tightly and refrigerate until ready to use. Optionally, when it is chilled enough transfer to a plastic wrap, form a log and wrap it up with twisted ends and refrigerate.

Notes

This quantity of parsley butter is far more than necessary for the snail porridge recipe, but is the minimum quantity that will properly blend in my machine. Reserve the rest to enjoy on top a grilled steak or in other recipes.

Find it online: https://www.cooksavorcelebrate.com/snail-porridge/