Three-Herb Butter

Three-Herb Butter
Photo by Scott Phillips


  • ¼ cup chopped fresh sage leaves (from about ½ oz. sage sprigs)
  • ½ cup finely chopped shallots (about 3 oz.)
  • ¼ cup chopped fresh flat-leaf parsley (from about 1 oz. parsley sprigs)
  • ½ cup dry white wine
  • ½ lb. (1 cup) unsalted butter, at room temperature
  • ¼ cup chopped fresh thyme leaves (from about ¾ oz. thyme sprigs)

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...

View full recipe at Fine Cooking


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