Do

1. Place butter and eschalots into TM bowl and chop 4 sec/speed 5. Sauté 5 min/Varoma/speed 1.

2. Add cream and Parmesan rind and cook 8 min/80°C/speed 2. Taste and adjust seasoning.

3. Allow mixture to cool in the bowl. Blend 1 min/speed 10.

4. Strain mixture to remove solids.

5. Store in sterilised jar in the fridge until use.