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.
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
No nutrition information available
- 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.
- 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.