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Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: Restaurant quantity of 5 pounds
Preparation time: about 45 minutes
3 lb. unsalted butter
2 lb. salted butter
1 cup garlic, fresh peeled
1 cup shallots, fresh peeled
1 bunch Italian parsley
1 tsp. cayenne pepper
1 tbsp. kosher salt
Soften the butter and place it in a 20 quart mixing bowl. Peel and finely chop the shallots and garlic, add to the butter. Wash and de-stem the parsley, chop fine and add to the butter with the remaining ingredients. Mix until incorporated and fluffy. Roll in plastic wrap to form 1 1/2 inch logs 10 inches long. Date, label and freeze for future use. Can be used for garlic bread, escargot of to top grilled meats or fish. Defrost for 1 hour before slicing into medallions. It is best to remove to plastic wrap before slicing so none winds up embedded in the butter after slicing.