Bercy Butter Recipes
GARLIC BUTTER
Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.
Provided by Denyse
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 0.5 g, Cholesterol 31.9 mg, Fat 12 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 7.6 g, Sodium 445.5 mg
BERRY BUTTER
Delicious raspberry and blackberry flavored butter for use on sweet breads, pancakes, waffles. You can substitute other berries and rather than forming rosettes with a pastry bag, use a butter mold. Extra rosettes or molds can be frozen individually on a cookie sheet, then kept in a covered airtight container in the freezer. Cook time is chill time.
Provided by sugarpea
Categories Breakfast
Time 45m
Yield 1 cup berry butter
Number Of Ingredients 7
Steps:
- In a food processor, blend all ingredients except butter until berries are pureed; add butter and process until thoroughly mixed with berries.
- Place berry butter in a pastry bag with a star tip; pipe rosettes onto pan lined with waxed or parchment paper; refrigerate until butter sets; serve on cracked ice.
SHRIMP BERCY
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Using a pair of kitchen shears, cut down the back of each shrimp. Do not peel the shrimp. Rinse under cold running water to remove and discard the dark intestinal tract. Pat dry.
- Heat two tablespoons of the butter in a large skillet over high heat. Add the shrimp and sprinkle with salt and pepper. Cook, stirring often, about three minutes. Transfer the shrimp to a warm platter.
- Add one tablespoon butter and the shallots to the skillet. Add the wine and bring to a boil. Cook over high heat about two minutes or until the liquid is reduced to about half a cup. Add the cream and cook, stirring, about one minute. Add salt and pepper.
- Add the shrimp to the sauce and stir. Let cook about one minute and add the parsley and two remaining tablespoons of butter.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 335 milligrams, Sugar 2 grams, TransFat 1 gram
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