Three Herb Butter

Three-Herb Butter

Yields about 1-1/4 cups.
1/2 lb. (1 cup) unsalted butter, at room temperature
1/2 cup finely chopped shallots (about 3 oz.)
1/2 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley (from about 1 oz. parsley sprigs)
1/4 cup chopped fresh thyme leaves (from about 3/4 oz. thyme sprigs)
1/4 cup chopped fresh sage leaves (from about 1/2 oz. sage sprigs)

In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.

On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.

Make Ahead Tips
The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it.

Update April 25, 2009: I royally screwed this recipe up. I was reading the ingredients and trying to cook at the same time and ended up melting the entire 1/2 lb of butter instead of just a tablespoon. Tried to save myself by taking out most of it... but it was probably too late. It had already clarified and foamed. I mixed everything together after, put it into the fridge to try and harden but have this sinking feeling that I've ruined it! Too scared to try it... it's sitting in my freezer right now.