10-Minute Compound Butter with Soft Herbs & Shallot
Serves 110 mins prep0 mins cook
This vibrant herb compound butter with parsley, chives, dill, tarragon, and pickled shallot will elevate any dish. Melt this verdant butter over grilled veggies, salmon, or steak, or serve it alongside sourdough focaccia or gluten-free cornbread.
0 servings
What you need
Instructions
0 Combine the shallot, vinegar, and a big pinch of the salt in a small bowl. 1 Let the shallot marinate while you finely chop the herbs, 3-5 minutes. 2 Place the soft butter in a medium-sized bowl and beat with a wooden spoon until smooth, 30 seconds. 3 Add the marinated shallot, the remaining salt, and the chopped herbs and stir until combined. 5 If using the butter right away, swirl it into a serving bowl or storage container. 4 To store the butter, I like to use a tiny spring-loaded scoop to make 1 teaspoon mounds of butter, which I place on a small baking sheet lined with parchment paper. Or you can use a piece of parchment paper to shape the butter into a log (chill the butter first if it's too firm to do this!) then slice the chilled butter log into coins. 6 Cover and store the herb butter in the refrigerator for up to 2 weeks, or freeze for up to several months.View original recipe