Shallot Thyme Butter

Cuisinart original

This recipe was created specifically for our Lorraine Scones but is also delicious on a steak or burger. If using on a protein such as a steak, we suggest using a full shallot. If using on something more delicate such as a scone, then half a shallot will suffice.


Makes about ½ cup


½         to 1  shallot, cut into 1-inch pieces

8          tablespoons (1 stick) good-quality unsalted butter, cut into 4 pieces, room                                temperature

1          teaspoon fresh thyme leaves

            pinch kosher salt

Nutritional information

No nutrition information available


  1. Insert the metal chopping blade in the work bowl. With the unit running, add the shallot pieces through the feed tube. Process until finely chopped.
  2. Add the butter and thyme. Process until fully combined, about 30 seconds, scraping the bowl as necessary. Carefully remove the butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Transfer to the refrigerator, or freeze for longer storage.