Ingredients
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1
-
1
-
1/4
-
-
2
-
2
-
1/8
-
-
-
-
-
-
-
-
Directions
Marjoram Shallot Butter, Serve this herb-flecked butter on everything from mashed potatoes to dinner rolls Its also wonderful for rubbing under the skin of turkey and chicken , YUM! I love this stuff used it on bread and for frying eggs and I was really great I did not have vermouth, so I left that out and added 1 clove garlic , I made this for Thanksgiving this year to go on the rolls and everyone raved about it This was a butter my Mom said she’d use on anything and everything that uses butter and not just for the holidays , Thanks for a wonderful addition to our families favorites Delish
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Steps
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1
Done
|
Heat 1 Tablespoon of Butter in a Small Saucepan Over Medium Heat. |
|
2
Done
|
Add the Shallots and Season With a Pinch of Salt. |
|
3
Done
|
Saut Until Soft, but Do not Brown. |
|
4
Done
|
Add the Vermouth, and Simmer Until the Pan Is Almost Dry. |
|
5
Done
|
Set Aside to Cool Completely. |
|
6
Done
|
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. |
|
7
Done
|
Scrape Down the Sides. |
|
8
Done
|
Add the Marjoram and Pepper, and Beat to Incorporate, Scraping Down the Sides. |
|
9
Done
|
Add the Cooled Shallot Mixture and Beat to Combine. |
|
10
Done
|
Taste For Salt and Pepper. |
|
11
Done
|
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. |
