- Herb Butters Yield 1-1/4 cups.
- Ingredients: 1 cup unsalted butter at room temperature and divided, 1/4 cup finely chopped white onions or shallots, 1/4 cup white wine, 2 TBSP chopped fresh parsley, 2 TBSP chopped fresh thyme or cilantro, 2 TBSP chopped fresh basil or sage.
- Place 1 tablespoon of butter in a medium skillet over medium heat. When foamy, add the onions and cook 2-3 minutes to soften. Add the wine and continue to cook until evaporated, about 6-8 minutes. Add the herbs and cook 2 minutes longer. Remove from the heat and cool completely. Transfer to a mixing bowl and add the remaining butter. Mix well and wrap in plastic.
- Chill well and use within 1 week if refrigerated, and within 2 months if frozen.