Mustard & Beer Shallot Butter
Mustard & Beer Shallot Butter
- Serves: Serves 4
- Duration: 20 mins
- Level: Easy
Top our grass-fed British steaks with a delicious butter.
INGREDIENTS
- 250ml Amber ale (Malty)
- 125g of diced Shallot
- Splash of olive oil
- 2 small cloves of garlic finely diced
- Dash of Malt Vinegar
- 250g - Softened Butter (unsalted)
- 2 Heaped tsp - Malted Beer Shallot (cooked & cooled)
- 2 Heaped tsp - Grain Mustard
- 2 Heaped tsp - Chopped Chives
- 2 - Pinch of sea salt
METHOD
- To make the malted shallot; add the 25g of butter to a preheated frying pan followed by a splash of olive oil, cook to a light nut brown. Add the diced shallot & garlic and cook gently to soften. Add the splash of malt vinegar then the ale, crank up the heat and bring to a simmer. Cook until the onions and garlic are tender, and all the liquor has reduced. Leave to cool completely.
- Soften the butter so you can fold in the other ingredients, mix well to incorporate fully. Spoon out in a rough line onto greaseproof paper laid over a few lengths of cling film, smooth out then roll tight into a cylinder shape and chill. Slice into approx 15-20g slices, melt over your rested steak when it is on your plate or use to baste the steak just before cooking is complete.