When roasted, shallots become soft and slightly sweet. In this recipe, the shallots, fresh herbs and Dijon mustard are blended into butter, creating a compound butter than can be stored in the refrigerator for several days - or frozen for several weeks.
When cool enough to handle, slice the tip (the end opposite the root end) off each shallot, and discard. Gently squeeze out the pulp, and coarsely chop.
In an electric stand mixer fitted with the paddle attachment, beat the butter with the cooled, chopped, roasted shallots; add the Dijon, parsley, thyme, salt and pepper, and continue beating until completely combined.
Transfer to a sheet of parchment paper or plastic wrap, shape into a log and refrigerate until ready to use.
Tips and Techniques
Variation: Substitute roasted garlic for the roasted shallots.
Makes about 1/2 cup
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