Herb Butter


  • 1 cup unsalted butter, room temperature, divided
  • 1/4 cup finely chopped white onions or shallots
  • 1/4 cup white wine
  • 2 TBSP chopped fresh parsley
  • 1 TBSP chopped fresh thyme or cilantro
  • 1 TBSP chopped fresh basil or sage


  1. 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.
  2. Remove from heat and cool completely. Transfer to a mixing bowl and add the remaining butter. Mix well and wrap in plastic.
  3. Chill well and use within 1 week if refrigerated, or 2 months if frozen.

Yield: 1-1/4 cups