Oil in Provence or provencal beurre good spread on hot bread, season them with boiled potatoes. You can put small pieces of hot meat or fish.
INGREDIENTS
- shallots – 2 onions
- green onions – 1 pen
- capers – 6 PCs.
- fresh chopped parsley – 1 sprig
- tarragon, 1 sprig
- butter softened – 100 g
- garlic – 2 cloves
- freshly ground black pepper – to taste
- salt – to taste
STEP-BY-STEP RECIPE
Step 1
The parsley and tarragon, remove the stem. Peel garlic, crush and finely chop together with green onions and leaves.
Step 2
Slice the shallots very thin. Capers chopped. Mix the garlic, herbs, shallot, capers, a little salt and pepper with softened butter.
Step 3
Put oil on the parchment, foil or film, roll into a cylinder and put it in the fridge. Before serving, very thinly slice.