product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Garlic and Shallot "Buttah"

Makes 3/4 cup
Time 1 hr 10 min
This is a superbly flavorful condiment to have on hand to flavor soups or sauces, to spread on toast, or to use just about anywhere in place of butter. Its big taste will go a long way to replace the fat and sodium used in many dishes.
Ingredients
  • 1/2 cup peeled whole garlic cloves
  • 4 shallots peeled and quartered
  • 3/4 cup low-sodium vegetable broth
  • 1/8 teaspoon black pepper
Method

Preheat the oven to 375°F. Combine garlic, shallots and broth in a loaf pan or a small baking dish. Roast until most of the liquid has evaporated and garlic is golden and soft, about 1 hour. Cool slightly and purée in a blender or food processor. Stir in black pepper. It will keep refrigerated up to 5 days.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1/2 cup peeled whole garlic cloves
  • 4 shallots peeled and quartered
  • 3/4 cup low-sodium vegetable broth
  • 1/8 teaspoon black pepper