Gabrielle Hamilton's Flavored Butters

Ingredients

Parsley-shallot butter:

• 8 tablespoons unsalted butter, at room temperature
• ½ cup finely chopped Italian parsley
• 1 medium shallot, peeled and minced
• 1 teaspoon salt

Orange-poppy-seed butter:

• 8 tablespoons unsalted butter, at room temperature
• Zest and juice of 1 orange
• 1 teaspoon salt
• ½ teaspoon poppy seeds

Hawaiian-sea-salt butter:

• 8 tablespoons unsalted butter, at room temperature
• 2 teaspoons Hawaiian sea salt
• Few drops blue food coloring

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    647 calories; 69 grams fat; 43 grams saturated fat; 2 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 183 milligrams cholesterol; 2112 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. For all versions, cut butter into pieces and place in the bowl of a food processor. Add the remaining ingredients and process until smooth. Chill until ready to use.
2. To serve, steam 2 pounds of vegetables. Place 1/4 pound of vegetables on each plate and top with 1 or more tablespoons flavored butter.