Shallot Thyme Butter

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

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.