Shelly's Recipe

FRESH HERB, LEMON AND SHALLOT BUTTER

Category: Miscellaneous

1 1/2 cups finely chopped shallots
2 cups unsalted butter, softened
1/4 cup Sauvignon Blanc
1/4 cup finely chopped fresh mixed herbs: basil, chives, dill, parsley and tarragon
1 tbsp grated lemon zest
2 tbsp lemon juice
Salt and pepper

Saute shallots in 3 tbsp butter until soft and translucent. Add wine and simmer over low heat until all of liquid is evaporated. Cool.

In a small bowl, cream the butter; fold in the shallot mixture and remaining ingredients. Let butter stand, in a cool place for 1 hour for flavors to develop.

NOTE: Good with fish and shellfish.