Makes 1 pound
Place the parsley in a cheesecloth and squeeze to remove excess moisture. Place the butter in a mixer and whip until it is creamy. Add the garlic, shallot, and parsley to the butter and mix well.
Transfer the butter to a tightly sealed plastic container. Store, refrigerated, until ready to use.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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