Directions:
- In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.
- On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.99 Kcal (1905 kJ) | ||
| Calories from fat | 416.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.26g | 71% | |
|---|---|---|---|
| Cholesterol | 121.88mg | 41% | |
| Sodium | 12.64mg | 1% | |
| Potassium | 157.98mg | 3% | |
| Total Carbs | 6.3g | 2% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 1.64g | 3% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.4mg | 8% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 398.44 Kcal (1668 kJ) | ||
| Calories from fat | 364.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.51g | 71% | |
|---|---|---|---|
| Cholesterol | 106.73mg | 41% | |
| Sodium | 11.07mg | 1% | |
| Potassium | 138.34mg | 3% | |
| Total Carbs | 5.52g | 2% | |
| Sugars | 1.73g | 8% | |
| Dietary Fiber | 1.62g | 7% | |
| Protein | 1.44g | 3% | |
| Vitamin C | 9.7mg | 18% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 1.2mg | 8% | |
| Calcium | 62.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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