Butter the bourguignonne
Butter the bourguignonne
Butter the bourguignonne
5
1
Stefano Moraschini
Let soften butter at room temperature and then knock it into a bowl up to reduce it to a cream.
Add the shallot, half a clove of garlic and a sprig of fresh parsley, finely chopped.
Season with salt and pepper, stir gently, and serve.
For slugs and steaks.
Calories calculation
Calories amount per person:
196
Ingredients and dosing for 4 persons
License
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