White Wine Browned Shallot Compound Butter

White Wine Browned Shallot Reduction

• 1 tablespoon unsalted butter
• 2 medium shallots (very finely minced, about ⅓ cup)
• 1 small clove garlic (finely grated or minced)
• ¾ cup dry white wine (Sauvignon Blanc, Pinot Grigio, or dry Chardonnay)
• 1 tablespoon white wine vinegar or champagne vinegar
• 1 teaspoon lemon juice (freshly squeezed)
• ½ teaspoon honey
• 1 small sprig fresh thyme
• 1 small bay leaf

Compound Butter

• 1 cup unsalted butter (2 sticks, softened)
• 2 teaspoons lemon zest
• 1 tablespoon fresh tarragon (finely chopped)
• 1 tablespoon fresh chives (thinly sliced)
• 1 tablespoon fresh parsley (finely chopped)
• ½ teaspoon Dijon mustard
• ¼ teaspoon white pepper
• ½ teaspoon fine sea salt (or to taste)
• ⅛ teaspoon fennel pollen or finely ground fennel seed (optional, for shellfish)

Optional Finish

• flaky sea salt
• lemon zest
• chives (thinly sliced)
• tarragon (finely chopped)

Instructions

1. Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
2. Brown the Shallots: Melt 1 tablespoon butter in a small saucepan over medium-low heat. Add the shallots and cook for 8–10 minutes, stirring often, until softened, lightly golden, and sweet. Do not let them burn.1 tbsp butter, 2 shallots
3. Add the Garlic: Stir in the garlic and cook for 30 seconds, just until fragrant.1 clove garlic
4. Reduce the Wine: Add the white wine, white wine vinegar, lemon juice, honey, thyme sprig, and bay leaf. Bring to a simmer and cook for 10–15 minutes, stirring often, until the liquid is reduced to a thick, glossy shallot paste with almost no loose liquid remaining.¾ cup white wine, 1 tbsp white wine vinegar, 1 tsp lemon juice, ½ tsp honey, thyme, bay leaf
5. Cool Completely: Remove the thyme sprig and bay leaf. Transfer the white wine browned shallot reduction to a small bowl and let it cool completely.cooled white wine browned shallot reduction
6. Mix the Butter: Add the softened butter to a mixing bowl. Add the cooled white wine shallot reduction, lemon zest, tarragon, chives, parsley, Dijon mustard, white pepper, sea salt, and fennel pollen if using. Mix with a rubber spatula until evenly combined.softened butter, white wine shallot reduction, 2 tsp lemon zest, 1 tbsp tarragon, 1 tbsp chives, 1 tbsp parsley, ½ tsp Dijon, ¼ tsp white pepper, ½ tsp sea salt, ⅛ tsp fennel pollen
7. Taste and Adjust: Taste the butter and adjust with more lemon zest, herbs, white pepper, or salt as needed. Add more lemon juice only a few drops at a time.lemon zest, herbs, white pepper, salt
8. Shape the Butter: Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.white wine browned shallot compound butter
9. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled compound butter
10. Slice and Serve: Slice into rounds and serve over hot lobster, clams, shrimp, crab, scallops, oysters, fish, vegetables, potatoes, or warm dinner rolls. Finish with flaky sea salt, lemon zest, chives, or tarragon if desired.finished white wine browned shallot compound butter, flaky sea salt, lemon zest, chives, tarragon