Beurre Chivry, or Beurre Ravigote (Herb Butter)

Ingredients

• 100 grammes leaves of parsley
• 25 grammes shallots
• 125 grammes butter

Instructions

1. Blanch 100 grammes of parsley, chervil, tarragon, chives and fresh burnet leaves for a few minutes, refresh them and press them dry.
2. Pound them in the mortar with 25 grammes of chopped and blanched shallots.
3. Add 125 grammes of butter.
4. Pass through the étamine.