Marjoram Shallot Butter

1. 1

   Heat 1 tablespoon of butter in a small saucepan over medium heat.

2. 2

   Add the shallots and season with a pinch of salt.

3. 3

   Saute until soft, but do not brown.

4. 4

   Add the vermouth, and simmer until the pan is almost dry.

5. 5

   Set aside to cool completely.

6. 6

   Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.

7. 7

   Scrape down the sides.

8. 8

   Add the marjoram and pepper, and beat to incorporate, scraping down the sides.

9. 9

   Add the cooled shallot mixture and beat to combine.

10. 10

    Taste for salt and pepper.

11. 11

    Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.