• 1/2 pound unsalted butter at room temperature
• 1 teaspoon shallot, pulped with a rasp
• 1/2 teaspoon of sea salt and freshly cracked pepper

Place butter in mixer and beat to fluffy. Incorporate shallot and seasonings completely. Gently fold in herbs, diced vegetables or flower petals last. Turn butter out into the middle of a 10“ piece of waxed paper. Fold paper over butter. Use a ruler to cinch butter into a cylinder roll approximately 2” in diameter. Roll up with the excess paper and refrigerate until firm. Slice 1/4“ thick, temper slightly and serve on top of soups, roasted or mashed vegetables. Wrap extra butter very thoroughly, store in freezer and slice as needed. For seasonal variations, make the base recipe and then add the additional ingredients.

Wild Sorrel and Clover Butter

• 1 tablespoon lemon juice and zest
• 2 tablespoons mixed chives, sorrel and chervil
• 2 tablespoons edible flowers: lilac, pansy or clover blossoms

Nasturtium and Caper Butter

• 1 tablespoon tender tarragon leaves
• 1 tablespoon lemon juice and zest
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons nasturtium petals
• 2 tablespoons drained capers

Cranberry Hickory Nut Butter

• 1 teaspoon orange zest
• 1/2 cup toasted hickory nuts
• 1/2 cup dried cranberries
• 1/4 teaspoon minced rosemary
• 1 teaspoon thyme leaves

Winter Black Truffle Butter

• 2 tablespoons truffle peelings
• 1 teaspoon black truffle oil
• 1 tablespoon roughly chopped
• Italian parsley