Herb Butter with Shallots

Herb Butter with Shallots

Makes 1 3/4 cups

If you think buttered corn on the cob is a little taste of heaven, just wait till you spread those steamed, grilled or roasted ears with flavored butter. Also try it as a bread spread, a pasta sauce or a garnish for vegetables and potatoes.

  • 1Servings


  • 1 cup (2 sticks) salted butter, softened
  • 1/2 cup parsley, finely chopped
  • 1/4 cup chives, finely chopped
  • 1 small shallot, finely chopped (about 2 Tbs.)
  • 2 cloves garlic, chopped (about 2 tsp.)
  • 1/2 tsp. grated lemon zest
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. chervil or tarragon, chopped


Combine all ingredients in medium bowl. Chill 1/2 hour, or until firm enough to shape into a log.

Place butter mixture on sheet of plastic wrap. Shape into log, and roll up in plastic. Twist ends to seal. Chill until firm. Will keep in refrigerator up to 2 weeks, or in freezer for 6 months.

Nutrition Information

  • Calories: 23
  • Cholesterol Content: 7 mg
  • Fat Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 21 mg