Shallot Butter
YIELD: 1 Pint
MIXER SIZE: 5 QT
METHOD
Sauté shallots on medium heat to golden brown, 4-6 mins. Cool to room temp.
Paddle butter until no lumps remain. Add the shallots, thyme, black pepper, salt, and zest.
Paddle to combine.
GRAMS
275
80
1.5
.5
1.5
.75
INGREDIENT
Tourlami All Purpose Butter
Room Temperature
Shallots, Small Dice
Fresh Thyme, Minced
Black Pepper
Diamond Crystal Kosher Salt
Lemon Zest