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Shallot, thyme and citrus butter recipe

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This shallot and thyme butter will make your kitchen smell amazing. It's so simple to make, yet tastes so special: Try spreading it on toasted sourdough and serving with Christmas day starters like chicken liver parfait or potted crab. See method

Makes 100g
Take 15 mins
54 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

70g butter
1 echalion shallot, finely diced
3 fresh thyme sprigs, leaves picked
1 lemon zested
½ orange zested

Each serving contains

Energy
220kj
54kcal 3%
Fat
6g 8%
Saturates
4g 19%
Sugars
0g 0%
Salt
0g 0%

of the reference intake
Carbohydrate 0.3g Protein 0.1g Fibre 0.1g

Method

Melt 20g of the butter in a small saucepan over a low heat. Add the diced shallot and cook gently for 5-7 mins until softened but not coloured.
Add the leaves from the thyme sprigs for the final 1 min. Remove from the heat to cool completely.
Meanwhile, add the remaining 50g of butter to a bowl with the zests of lemon and orange; season. Add the shallot mixture and mix well using a wooden spoon.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas side dishes