Sauces and Dressings
Shallot Thyme Butter
Makes about ½ cup
Shallot Thyme Butter
Makes about ½ cup
This recipe was created specifically for our Lorraine Scones but is also delicious on a steak or burger. If using on a protein such as a steak, we suggest using a full shallot. If using on something more delicate such as a scone, then half a shallot will suffice.
Ingredients
- ½to 1shallot, cut into 1-inch pieces
- 8tablespoons (1 stick) good-quality unsalted butter, cut into 4 pieces, roomtemperature
- 1teaspoon fresh thyme leaves
- pinch kosher salt
Preparation
- Insert the metal chopping blade in the work bowl. With the unit running, add the shallot pieces through the feed tube. Process until finely chopped.
- Add the butter and thyme. Process until fully combined, about 30 seconds, scraping the bowl as necessary. Carefully remove the butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Transfer to the refrigerator, or freeze for longer storage.
