Whipped Butter with Crispy Shallots and Honey

Fry the Shallots and Garlic: Place the shallots and garlic in a cold medium skillet and pour in enough olive oil to fully cover them. Turn the heat to medium-high for 1 minute, then reduce the heat to low. Gently fry, separating the slices with chopsticks or a spatula, until lightly golden, about 12-15 minutes. Remove and transfer to a paper towel to drain and cool. Reserve 2 tablespoons of the oil for the butter. Once cooled, give them a rough chop.
2 shallots, 2-3 garlic cloves, olive oil

Keep a close eye on the shallots and garlic while frying. They should turn pale golden, not brown. If they get too dark, they turn bitter.

Whip the Butter: In a mixing bowl, add the room temperature butter, heavy cream, lemon zest, and garlic shallot oil. Whip with a hand mixer for 1-2 minutes. The scrape down the sides and turn the speed to high, continuing to whip for 4-5 more minutes, scraping down the sides as needed.
8 oz unsalted butter, 2 tbsp heavy cream, 1 lemon, 1-2 tbsp garlic shallot oil
Assemble and Serve: Now we layer, add a spoonful of the whipped butter into a serving dish and sprinkle some of the crispy shallots and garlic. Repeat this until you have used all the butter and have a nice tower. Finish with more of the shallots and garlic, a drizzle of honey and a pinch of flaky salt. Serve with warm crusty bread.
honey, flaky salt, crusty bread