Marjoram Shallot Butter

"Serve this herb-flecked butter on everything from mashed potatoes to dinner rolls. It’s also wonderful for rubbing under the skin of turkey and chicken."
 
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Ready In:
10mins
Ingredients:
7
Yields:
1 Batch
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ingredients

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directions

  • Heat 1 tablespoon of butter in a small saucepan over medium heat.
  • Add the shallots and season with a pinch of salt.
  • Sauté until soft, but do not brown.
  • Add the vermouth, and simmer until the pan is almost dry.
  • Set aside to cool completely.
  • 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.
  • Scrape down the sides.
  • Add the marjoram and pepper, and beat to incorporate, scraping down the sides.
  • Add the cooled shallot mixture and beat to combine.
  • Taste for salt and pepper.
  • 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.

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Reviews

  1. YUM! I love this stuff. I used it on bread and for frying eggs and I was really great. I did not have vermouth, so I left that out and added 1 clove garlic.
     
  2. I made this for Thanksgiving this year to go on the rolls and everyone raved about it. This was a butter my Mom said "she'd use on anything and everything that uses butter and not just for the holidays", Thanks for a wonderful addition to our families favorites. Delish
     
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