Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             Pounds  unsalted butter
  2             Pounds  salted butter
  1                Cup  garlic -- fresh peeled
  1                Cup  shallots -- fresh peeled
  1              Bunch  Italian parsley
  1           Teaspoon  cayenne pepper
  1         Tablespoon  kosher salt

Preparation:

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.

Nutritional Information:

10108 Calories (kcal); 1106g Total Fat; (96% calories from fat); 26g Protein; 77g Carbohydrate; 2981mg Cholesterol; 5866mg Sodium