beurre de Paris

This handy butter creates a French flavour in an instant. I make it up as a batch and keep it rolled in waxed paper in the fridge and just slice a bit off when I need it.
Use it to serve with steak and potatoes, use it to season vegetables as you cook them (especially good with mushrooms), use it to bake fish in the oven wrapped in tin foil (aluminum foil).
So, so good. Every time. In an instant!

Here's how to make it:
Sauté a sliced shallot or two in some butter, add a clove or two of sliced garlic. Throw in a handful of chopped parsley (Italian flat leaf or the curly variety), a teaspoon of whole-grain mustard, then cook this until the shallots are turning transparent, about 3-5 minutes.

Add the mixture to about 150g of softened butter. Stir it together, form into a log, wrap in waxed paper and keep in the fridge. I don't know how long it keeps, probably best to use it up within the month...
Your family and friends will think you are an amazing chef. ;)