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.
Marjoram
Shallot Butter
- 1 cup plus 1 tablespoon
(2 sticks plus 1 tablespoon) salted butter, room temperature
- divided use
1/4 cup finely diced shallots
Salt to taste
2 tablespoons dry vermouth (or dry white wine)
2 tablespoons fresh sweet marjoram, finely chopped (or 2 teaspoons
dried)*
1/8 teaspoon finely ground white pepper
- 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.
Makes about 1 1/3 cups.
*Shop for fresh marjoram
in the herb section of the produce department; dried will be
with the spice section.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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