Recipe Archives->Sauces->Herb Butter 01

Fresh Herb, Shallot and Lemon Butter

1 1/2 cups finely chopped shallots or green onions
1 pound sweet, unsalted butter
3/4 cup dry white wine
3/4 cup chopped fresh herbs such as chives, tarragon, dill, parsley, basil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Saute shallots in 3 tablespoons butter until soft but not brown.
Add wine and continue to cook until liquid has evaporated. Cool.
Soften remaining butter with a mixer or by hand and stir in shallot
mixture, herbs, lemon zest and juice. Season to taste with salt
and pepper. Store as suggested.

Note: If desired, stir in some roughly chopped edible flower petals
such as calendula, bachelor button, marigold or rose.  Be sure that
they are truly edible and grown organically without insecticides,
fungicides or other chemicals.

Printable version: herb-butter01.txt.