Marjoram Beurre Composé

By ltrodrigu

Ingredients

• 16 tablespoons unsalted butter, softened
• 1 medium shallot, coarsely chopped
• 2 tablespoons chopped fresh marjoram leaves
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

Preparation

Step 1

Place all ingredients in a food processor and pulse until combined. Using a rubber spatula, spread butter in a strip across a large sheet of waxed paper or plastic wrap, leaving 1-2 inches at each end.

Roll paper around butter and then roll back and forth to form a cylinder that is smooth and equal in size from end to end, 1-1½ inches in diameter.

Twist paper at both ends of butter cylinder to close and refrigerate for at least an hour or until needed. Butter will keep in the refrigerator at least two weeks. For longer storage, wrap well in aluminum foil and freeze for up to six months.