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.
Provided by Charlotte J
Categories Spreads
Time 10m
Yield 1 Batch
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 1768.8, Fat 195.9, SaturatedFat 123.9, Cholesterol 518.6, Sodium 1396.9, Carbohydrate 9.2, Fiber 1.5, Sugar 0.3, Protein 3.5
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