Whipped Butter with Crispy Shallots and Honey
Serves 6
10 mins prep
15 mins cook
25 mins total
Light, spreadable whipped garlic butter topped with crispy shallots and garlic, finished with honey and flaky salt.
The Crunch
The Whipped Butter
The Serving
Fry the Shallots and Garlic: Place the shallots and garlic in a cold medium skillet and pour in enough olive oil to fully cover them. Turn the heat to medium-high for 1 minute, then reduce the heat to low. Gently fry, separating the slices with chopsticks or a spatula, until lightly golden, about 12-15 minutes. Remove and transfer to a paper towel to drain and cool. Reserve 2 tablespoons of the oil for the butter. Once cooled, give them a rough chop.
shallots
2,3 garlic cloves
olive oil
Keep a close eye on the shallots and garlic while frying. They should turn pale golden, not brown. If they get too dark, they turn bitter.
Whip the Butter: In a mixing bowl, add the room temperature butter, heavy cream, lemon zest, and garlic shallot oil. Whip with a hand mixer for 1-2 minutes. The scrape down the sides and turn the speed to high, continuing to whip for 4-5 more minutes, scraping down the sides as needed.
oz unsalted butter
tbsp heavy cream
lemon
1,2 garlic shallot oil
Assemble and Serve: Now we layer, add a spoonful of the whipped butter into a serving dish and sprinkle some of the crispy shallots and garlic. Repeat this until you have used all the butter and have a nice tower. Finish with more of the shallots and garlic, a drizzle of honey and a pinch of flaky salt. Serve with warm crusty bread.
honey
flaky salt
crusty bread
