Marjoram Shallot Butter

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cup salted butter, room temperature
• 1 tablespoon salted butter, room temperature
• 1/4 cup finely diced shallot
• salt
• 2 tablespoons dry vermouth or 2 tablespoons dry wine
• 2 tablespoons fresh sweet marjoram, finely chopped or 2 teaspoons dried marjoram
• 1/8 teaspoon finely ground pepper

Recipe

• 1 heat 1 tablespoon of butter in a small saucepan over medium heat.
• 2 add the shallots and season with a pinch of salt.
• 3 sauté until soft, but do not brown.
• 4 add the vermouth, and simmer until the pan is almost dry.
• 5 set aside to cool completely.
• 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 scrape down the sides.
• 8 add the marjoram and pepper, and beat to incorporate, scraping down the sides.
• 9 add the cooled shallot mixture and beat to combine.
• 10 taste for salt and pepper.
• 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.