- 4½ oz. 130 g butter, at room temperature
- 2 (2 oz.) 2 (60 g) shallot, finely choppedshallots, finely chopped
- 2 oz. 55 g bacon, finely chopped
- 1 tbsp 1 tbsp fresh basil, finely chopped
- 1 tsp 1 tsp
- Fry shallots and bacon in a frying pan on medium-high heat until the bacon is crispy.
- Let cool and combine with the butter, tomato paste, and basil.
- Add salt and pepper to taste.
Feel free to make a big batch and store it in the fridge. It will stay fresh for at least one week.