French Shallot Garlic Butter
From:	Marielle, Quebec, Quebec, Canada
Comments:	Always have some in your freezer! This butter will keep for 3 month, frozen.
Servings:
Ingredients	Preparation
1/2 pound [227 g] unsalted butter, at room temperature 1 tablespoon [15 mL] finely chopped French shallots 4 or 5 cloves garlic, crushed then finely chopped 2 tablespoons [30 mL] freshly finely chopped parsley Juice of 1/4 a lemon 1 teaspoon [5 mL] chervil Few drops Worcestershire sauce Salt and freshly ground pepper, to taste	Crush unsalted butter into a mixing bowl. Mix in finely chopped French shallots and garlic. Then mix in freshly chopped parsley. Well mix in lemon juice, chervil and Worcestershire sauce. Salt and pepper to taste. Check for seasonings. Transfer butter onto a sheet al foil. Fold al foil in half shaping butter into a roll. Freeze butter. To use, unwrap and simply slice needed butter slices. Keep remaining butter frozen.