Oil Provencal

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.