Fresh Herb Butter

1. 1

   Cut the butter into 1-inch pieces and place them in the work bowl of a stand mixer fitted with the paddle attachment.

2. 2

   Add the thyme, rosemary, parsley, salt, pepper, and shallot.

3. 3

   Starting on slow speed, beat until the ingredients begin to incorporate.

4. 4

   Turn up the speed to medium-high and whip the butter until all the ingredients are well incorporated.

5. 5

   The outside of the mixing bowl should feel cool.

6. 6

   If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.

7. 7

   When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper.

8. 8

   Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.

9. 9

   Chill for at least several hours.

10. 10

    Alternatively, scrape the butter into a ramekin and cover it tightly with plastic wrap before chilling.

11. 11

    The butter can be refrigerated for 4 to 5 days.

12. 12

    When you are ready to serve the butter, cut it into rounds and remove the parchment paper.

13. 13

    Alternatively, simply put it on the table in its ramekin.

* Per serving · 4 servings · Values may vary.

No additional tips available.